"I usually time my reviews of closely watched, eagerly anticipated new restaurants to be ready and to run around, or slightly after, the two-month mark. I attempt to make sure, to the extent that the intricacies and exigencies of scheduling allow it, that no more than one of the review visits to the restaurant comes during its first four weeks, and that two or more visits happen after it has had about four weeks to settle down, for better or worse. And I'm seldom, seldom in a restaurant in, say, its first two weeks." [City Room]
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