Mike Sula

    Mike Sula is a food writer for the Chicago Reader.  His reviews seem to be very informative while remaining succinct and entertaining. A good example of this is his review of the sandwich shop Mac and Min’s.  He informs the reader of the quality of several selections on the menu, and mentions things in specific that work well, and some that do not work very well.  After mentioning the high and lows of the restaurant he closes out the review with a general statement of the restaurant as a whole, in this case calling it a “keeper”.  He incorporates a sense of humor into this review saying he would happily lick their barbecue sauce off of a shoe.  He also seems to like to play with vocabulary slightly mentioning oysters in once sentence and calling them bivalves in the other.  Similarly he mentions shrimp and then refers to them as crustaceans further in the review.  This certainly helps him to avoid a sense of dullness when talking about one ingredient over many sentences.  After mentioning several of the options available on the menu and describing them with sometimes colorful language, Sula ends his review with a quick description of the decor of the restaurant and his overall take on the establishment.
    In another review by Mike Sula, his reviewing style reveals itself clearer still.  Part of the review covers Burger Bar.  In this section Sula dives into describing the many options available at the Burger Bar including the burgers, sides, beers, and shakes that are available.  He again uses detailed descriptions to talk about the quality of the food, mentioning several examples of the choices available.  He mentions things about the restaurant outside of the menu, in this case the “evangelical staff” and rounds out this portion of the review with another overall take on the Burger Bar, calling their simplest selections their best.
    The second half of this review is dedicated to a pizzeria called Suno.  Here, again, Sula follows a format of covering multiple selections from the menu in descriptive detail, what he thinks works and does not work, and a overall take on the restaurant saying, “the incidentals are superior to the main product.”