Contact Me

Founder & Editor: Danyelle Freeman

Email Address: restaurantgirl@restaurantgirl.com
Website: www.restaurantgirl.com

Your guide to the perfect dish

Culinary Confession

Danyelle Freeman

After years of getting more excited about the perfect steak than the perfect man, I had to read the writing on the wall: I was in love with food.

With so little time and so much to eat, who has time to cook or take-out? In this foodie Graceland we call NYC, not a single restaurant must go uneaten, no dish untasted. The city is my oyster, every plate my playground, oral adventure around every corner. I just can’t seem to keep my mouth shut - literally.

Think of me as your culinary concierge, here to guide you to the hottest menus in town & tote you along to the best restaurant for every occasion.

I unconditionally volunteer my taste buds, so you won’t have to waste time on a mediocre meal ever again!

Until we eat again,
Restaurant Girl

Editors and Contributors

Alex Rush 
Alex was a born New York foodie.  She grew up in Queens and recently graduated from University of Maryland in journalism.  She loves everything from ethnic eats in Flushing to Neapolitan pies in Manhattan.  She's crazy about super spicy Sichuan, Italian heroes, tacos and bucatini amatriciana.    

Email Address: alex@restaurantgirl.com 

Caitlin Decker

Caitlin’s regard for all things food come from her mother's love and appreciation for "slow food" long before it was a movement.  Caitlin has traveled and eaten her way around the world from Bolivia to Ecuador to South Korea to Senegal.  The Tucson, Arizona native now resides in Brooklyn, and is currently enrolled in the International Community Health masters program at NYU.  In her spare time, she buys plane tickets and eats pancakes.

Email Address: caitlin@restaurantgirl.com

Review Policy

First and foremost: If you are open for business and charging your clientele full price, you are open to review.  I stand firmly and fully behind my position.  With the advent of blogs and instantaneous gratification & news, there has been much controversy over the fairness of such practices.  I’m quite sure the debate will continue to be a dominent issue of debate.  Therefore, I feel compelled to reiterate my policy of review once again: if you are open for business and charging your clientele full price, you are open to judgement.  There will of course be tweaks to work out, service kinks, the factors are endless.  My responsibility remains exclusivity to the reader. 

Like it or not, there’s a new generation of eater that dines out nearly five nights a week, actively and vigorously searching for guidance.  We are a new generation of food lovers, who seek someone to filter through the good, bad and the ugly.  Afterall, it’s your money and you aught know where to best spend your hard-earned cash and preciously scarce time. 

Afterall, this was my exact motivation for launching Restaurant Girl.  My blog was born out of a void: a critic to identify with, someone I could truly relate to.  A critic who could truly understand the crucial balance between delicious food and overall pleasurable experience: a navigational and decipherable menu, a warm atmosphere, an enthusiastic staff, a passionate chef, whose vision is conveyed via the plates that arrive on the table.  I actively sought out someone to guide me to both the restaurants and dishes that are worth investing in, and those that aren’t.  Every evening, I venture out with optimism, the hope of uncovering a splendid and the discovery of a chef worth stumbling upon.   

Why a blog?  We are all seasoned diners with valuable opinions.   The blog is unequivocally the most indispensable tool to relay news to the public.  Like it or not, the world is changing and so are the mediums by which we seek information.

Why not conceal my identity:  That would go against everything Restaurant Girl has stood for since the inception of my blog.  I have no reason to hide behind a false identity, hats, sunglasses and any other disguise.  Afterall, I aspire to be as personable as humanly possible to my reader as well as to chefs & restaurateurs alike.  I have no problem in having an open discussion with chefs.  I hope to understand their vision, even peek in their kitchens, all in the pursuit of getting a truer picture of the dynamic in both in the front of the house as well as behind kitchen doors.  I want to learn the chef’s vision and evaluate whether that makes its way to the table.  This will not in any way cloud my judgement as my ultimate and exclusive responsibility is to the reader.