Riley Walz created LooksMapping, a numeric system rating New York restaurants based on perceived attractiveness of clientele, using an AI model that analyzed 2.8 million Google reviews. Restaurants are rated with red for hot and blue for not, scoring a high of 9.7 for Carbone. Despite its flaws and biases, LooksMapping reflects a cultural trend focusing more on clientele than food quality. Chef Flynn McGarry introduces Cove restaurant through a pop-up series on a scenic farm, while Terroir Tribeca hosts a Riesling cruise as part of its events.
The model is certainly biased. It's certainly flawed. But we judge places by the people who go there. This website just puts reductive numbers on the superficial calculations we make every day.
LooksMapping is more cultural commentary than practical resource, yet its premise speaks to a growing trend of diners prioritizing a restaurant's clientele over its food or atmosphere.
Racial biases in artificial intelligence are baked into the programming, demonstrating how this numeric system impacts our dining culture.
One guy looked at 2.8 million reviews and decided the future of dining is Hot or Not, circa 2000.
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