Scott Reitz, DC Food Writer, Ditches Real Job to Become Dallas Observer Food Critic

scott reitz.jpg
Attention Dallas-area chefs: A Google image search for "Scott Reitz" brings up this photo. So if you see a guy sitting at your bar with an assault rifle, bring him an extra app or something.
We don't usually announce new hires. We assume you don't really care who fills up the cubicles around here, as long as they write somewhat coherent sentences, occasionally stumble on something interesting and are willing to risk heart disease to eat where ever you instruct them.

But since you City of Aters took such an interest in the departure of our last food critic, I thought I'd let you know that we found a replacement. And we couldn't be happier about it.

His name is Scott Reitz. He spent his youth navigating sweaty kitchens in the Washington, D.C., area before falling into a career in some sort of engineering. He explained it to me over beers at the Dallasite last week, and I still don't understand it, which probably explains why, several years back, he started asking D.C. editors about writing for them.

The editors said yes, and Scott's work started infecting the food sections of publications across D.C., including the Washington City Paper, the Washingtonian , the Washington Post, and chef Michel Richard's DC Chefs magazine, for which Scott was charged with testing the recipes.

Now, after several years as a nights-and-weekends freelancer, Scott is ditching his very respectable day job and, starting next month, embarking on a career as a full-time food journalist.

Our congratulations to Scott. And our apologies to his mother.

Follow City of Ate on Twitter: @cityofate.
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25 comments
Carl B
Carl B

I worked with Scott in his previous life here in MD/DCVA. Dallas will enjoy his wit, writing, and palate! We are going to miss him. Good luck Scott!

Alana Finley
Alana Finley

From one DC transplant to another, welcome! Hope you come to love it as much as I have! (Honestly, the only things I really miss are Trader Joe's--which I understand may soon arrive--and Jose Andres.)

reader
reader

Welcome to blazing hot summers, mild winters and good food.  I enjoy reading the food critics thoughts about the food they try and have tried several of the places they've wrote about here. 

elbueno
elbueno

Welcome Scott! Here is "We", your fickle audience!

Lee
Lee

Welcome Scott.  I hope you are well at work on the obligatory column that every new food writer in Dallas has to write:  "What is Wrong With the Dallas Food Scene and Why It Has Not Evolved Since the Southwestern Heydays of the 80's".  Be sure to mention our infatuation with mussels.  Ummm-okay?

Daniel
Daniel

Welcome to Dallas Scott. Now you've got more smoked meat options than the bad excuse for a BBQ joint called "Capital Q".

SurlyZ
SurlyZ

Because people (well, one person) are already bitching and prejudging, I'll step up and say an outsider's take on local restaurants is welcome.

Good Grief
Good Grief

ugh, why cant you hire someone local? I'm thinking of the DMN food critic that feels the need to trash Dallas food for her former stomping grounds LA in just about every article I've read. Annoying

Joe Tone
Joe Tone

@cd086ba9da4868ef091b74d8237a6f62:disqus It's pretty simple, actually. Scott was the best person for the job. In five years, no one will remember that Scott was from DC; they'll remember all the great meals they ate because of him and the shitty ones they avoided because of him. Or they'll be like, "Remember when the Observer lost two food critics in six months because of their twin allergies to ragweed." But if that's the case, I will have already thrown myself off one of several shiny new Calatrava-designed bridges, so I won't much care.

Still, though: I appreciate your concern and promise that Scott won't openly whine about his cravings for whatever the hell they eat in DC.

Mike
Mike

Hopefully he's not long forgotten in five years after fleeing Dallas as quickly as the last one.

Dallas Foodie
Dallas Foodie

So he's from D.C.... how long has he lived in Dallas? This article sounds a bit like he just moved here for this job.

Joe Tone
Joe Tone

He's moving here for the job, Danielle. Sorry for the confusion.

Dallas Foodie
Dallas Foodie

Having moved to Dallas four years ago from Ohio and various parts of New England, I know I have a different understanding and "yard stick", so to speak, for which to gauge certain cuisines in Dallas that a Northerner palete just has no comparison to judge. For example, all TexMex tastes great when you're coming from up North. But after you've eaten several TexMex restaurants in Dallas, you realize they aren't all good here, and anything you used to think was good up North is actually downright terrible. This takes time. Meanwhile, here's to hoping you can put his Northerner palete to use on something that Dallas paletes don't know, like good pizza and Italian. :-)

GusMitchem
GusMitchem

BBQ - too bad this really isnt Texas when speaking of BBQ

Dallas Foodie
Dallas Foodie

I think you may have misinterpreted what I wrote. I'm not looking for a new job, either. :-)

Coleman
Coleman

Honestly, I don't really even have standards...I just think it's a little bitchy for someone to complain that they have a better grasp on what's good in a major metropolitan city than someone else coming from another major metropolitan city. Sorry you didn't get the job, lady.

Dallas Foodie
Dallas Foodie

Well I didn't claim to have a native taste for TexMex, only that my taste for it has improved immensely since coming from a land where Taco Bell is the best tasting Mexican food available. Meanwhile, there are many of Northerners in Dallas and I have yet to meet one who has found "good pizza" here—http://ow.ly/5oh7j. All this is just to say that every region has it's speciality cuisines, and here's to hoping Mr. D.C. can shine some light on his familiar ones while avoiding an article on his unfamiliar cuisines for several months—or 5+ years, according to Coleman's standards.

Bigjondaniel
Bigjondaniel

There is no good southern cuisine in Dallas, and Texan Cuisine is BBQ

Coleman
Coleman

Lady, you've been here for four years...it could be argued that your carpetbagger palette has yet to become refined to the finer subtleties of southern and Texan cuisine, but that would probably be a dick thing to say. Now if you'll excuse me, I'll go back to enjoying shitty pizza because I don't know no better or something.

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