If the writer isn't familiar with the topic about which they are writing, shouldn't they have someone with more knowledge give it the ol' once over? Seems like this has been happening more and more with the widening pool of "food writers" in Isthmus.
Sadly, this is a common trait in Madison restaurant reviews, and not just in Isthmus. My personal favorite happened years ago in the State Journal. A reviewer was served an item that was served in a choux paste crust (choux paste is the stuff that cream puff outsides are made of). The writer, who clearly didn't know squat about they were eating, must have asked the server and then looked up the food item when they went home. They found the word's homophonic double - chou - which is french for cabbage. The review raved about the fantastic item that was served in a delicate baked shell made of cabbage.