Levi Zhang has a refined palate. He describes a dish’s texture and aroma. He isolates subtle differences in flavors. He knows when something needs more acid.
The instinctual notion about food writers is that they’re elitist. Judgmental. On a perpetual soap box lofted ever higher by their espoused disdain for culinary imperfection. Think the aptly named Anton Ego from the movie “Ratatouille.”
Chef Camille Le Caer of Buffalo has a lot on his plate.