Eric Asimov is the chief wine critic of The New York Times, a position he assumed in June 2004 after having covered wine with the Times's tasting panel and in his Tastings column. Asimov created the $25 and Under restaurant reviews in 1992 and wrote them through 2004. He is a co-author of The New York Times Guide to Restaurants 2004, the fifth edition of the guide. He has also reviewed takeout food for The Times in his To Go column and has offered commentary on food and wine on WQXR since 1999.
DISCLAIMER: Our aim is to continuously provide our
progressive audience with an open and interactive medium to view
and share relevant,
beneficial and interesting "career, economic, lifestyle and
networking" listings, ads, content and resources.
While the above information may be accurate and viable, the role
of Minority Professional Network, Inc. (MPN) is
strictly as a communications medium, and we do not
accept any responsibility for
cancellation, changes, errors, omissions, inconveniences, or any other form
of liability for any content
displayed or disseminated via our web sites, or e-marketing or social media
promotional services.
If there are any
doubts, we
encourage you to conduct additional research or contact the listed host or responsible entity.
CLICK HERE to inform us about any ads, listings or content
which appear to be
inappropriate,
fraudulent or misleading, or inconsistent with our theme and focus.