This article intends to understand the anonymous restaurant critic currently made on the Internet, based on the cases of the Alhos, passas & maçãs blog and the @carapuceiro Twitter. Before considered as personal diaries or means of communication among friends, today blogs and social networks have no limits – and, when used to criticize restaurants negatively, its impact reaches unpremeditated boundaries, including reactions of chefs and journalists themselves. At the same time that these tools extend the possibilities of subjective comments written by ordinary people, without a degree in journalism, the press loses credibility by choosing to criticize in a courteous way, submitting itself to the invitations sent by press offices and to the “cordial journalism”.