It’s the ultimate food fight, as award-winning food TV host Rob Petrone (@RobPetroneTV on Instagram, Twitter and Facebook) debates his culinary world friends and other eating enthusiasts in their areas of expertise while also sharing dining tips and restaurant industry insight as it pertains to current events.
Ali Khan is back on the pod! The Food Network and Cooking Channel star debates perfect pairings with Rob Petrone -- everything from the best food to eat with White Claw to the best beverage to drink with Texas-style BBQ Brisket. Ali's new dog also makes a few appearances, plus Ali shares details about his new podcast, "Eat This. Drink That."See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Gene Weingarten is a humor columnist for the Washington Post. In a recent piece titled, "You can't make me eat these foods," he attempts to make fun of his palate by listing the foods he hates, which include Balsamic vinegar, anchovies ... and "Indian food," which he describes as "the only ethnic cuisine in the world insanely based entirely on one spice." On this Hot Takes on a Plate, I confront Gene about the inaccuracies in his statement, the insensitivity in his stance, the editorial process for getting this approved and if he has any regrets.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Rob Petrone chats with food journalist and podcaster Howie Kahn about the whiplash so many of us are facing this summer with the emergence of the Delta variant and what this all means for restaurants. For more on Howie: https://freetimemedia.world/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Rob Petrone worries about how potential future lockdowns would impact restaurants -- and how easily avoidable that fate would be if everyone just got vaccinated. Rob also shares big news about his documentary, 86'd: How A Global Pandemic Rocked The World's Culinary Capital, premiering on the big screen. (For more on that, visit longbeachfilm.com) See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Jaymee Sire went from local news to being an ESPN SportsCenter anchor to now a food world star (he credits include Iron Chef Showdown, Beat Bobby Flay and the podcast Food Network Obsessed). Rob Petrone went from being a sports anchor to local news to a food TV host and -- yes -- podcaster. The timelines and level of success are different, but the career path similarities are striking considering most don't wind up in food media coming from where they came from. On this Hot Takes on a Plate, Rob talks with Jaymee about career pivots, facing adversity and how having been a sports anchor helps immensely when talking food.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Eli Sussman is the food world meme king (seriously, go follow @thesussmans on Instagram). He also owns Samesa, a fast-casual Middle Eastern restaurant in Midtown Manhattan (30 Rock, to be exact) with his brother, Max. Rob Petrone chats with Eli about the inspiration for his memes and quickly realizes that great visual jokes are very difficult to make as funny without the visuals.Privacy Policy and California Privacy Notice.
Bars are back -- now what? Esquire Lifestyle & Culture Director, Kevin Sintumuang, joins Rob Petrone to discuss the making of the magazine's annual Best Bars in America list, how the pandemic has changed his relationship with drinking and what bars provide us during this unique moment in time.Read the Esquire list: https://www.esquire.com/food-drink/bars/a36439312/best-bars-america-2021/Privacy Policy and California Privacy Notice.
In the wake of the Seattle Times publishing a thorough investigation where 15 women accused two-time James Beard Award-winning chef and restaurateur Eduardo Jordan of sexual misconduct or unwanted touching over a five-year period that began in 2012 (and his entire restaurant staff quitting over the allegations the following day), Rob Petrone vents about how food media members often look the other way while propping these figures up.
In this third chapter of our special documentary series “86'd: How A Global Pandemic Rocked The World's Culinary Capital,” Rob Petrone discusses the anger so many in the industry were feeling this time last year, and how much of that anger centered around inequality. (Interviews are time capsules, recorded at various points between April of 2020 and July of 2020.) Plus, Rob makes a big announcement about the documentary.Thanks to (in order of appearance) Ellen Sledge of Penny Lick Ice Cream; Jerry DeJesus of North End Tavern; Joanna Prisco of The Good Witch Coffee Bar; Dale Talde of Goosefeather; Chip Wade of Union Square Hospitality Group; and Wilson Tang of Nom Wah Tea Parlor.For chapter one of 86'd (Ground Zero): https://podcasts.apple.com/us/podcast/chapter-1-ground-zero-86d-how-global-pandemic-rocked/id1497368408?i=1000512379270For chapter two of 86'd (Adapt & Pivot): https://podcasts.apple.com/us/podcast/chapter-2-adapt-pivot-86d-how-global-pandemic-rocked/id1497368408?i=1000518031134
Karis Jagger and Fabienne Toback are the executive producers of the new Netflix series High on the Hog: How African American Cuisine Transformed America. The longtime friends and collaborators speak with Rob Petrone about the making of this groundbreaking, must-watch series, which explores the often ignored role Black Americans have played in shaping America’s culinary traditions.
John Hampson is the frontman for the band Nine Days; you may know the band for their song, “Absolutely (Story of a Girl),” which was a #1 hit in 2000. John catches up with Rob Petrone to discuss the diet of a rock star -- the logic behind the very specific food requests he’s made backstage, why he lost weight at the height of the band’s success and the circumstance that had a waiter laughing at him at an expensive restaurant.
Jim Serpico is an acclaimed TV & film producer, writer and director. His credits include Blow, Rescue Me, Maron and, most recently, the FX original documentary Hysterical. He also runs a comedy record label and manages comedic talent. So then, how did this successful and busy entertainment professional wind up baking and selling bread at farmers’ markets? Rob Petrone chats with Jim about founding Side Hustle Artisanal Bread Company during a global pandemic and the parallels between the food and entertainment industries.Side Hustle Artisanal Bread Company: https://sidehustleartisanalbread.com/
In this second chapter of our special documentary series “86’d: How A Global Pandemic Rocked The World’s Culinary Capital,” Rob Petrone discusses with various New York restaurateurs and others connected to the restaurant world the main theme of this time last year: adapting to a new normal and pivoting to whatever they needed to do to survive. (Interviews are time capsules, recorded at various points between March of 2020 and June of 2020.)Thanks to (in order of appearance) Allison Buckingham of Perelandra Natural Foods; Dale Talde of Goosefeather Restaurant; Andy Nusser of Casa Mono; Joanna Prisco of The Good Witch Coffee Bar; Wilson Tang of Nom Wah; Sheena Garcia of Mariachi Mexico; Bruce Botchman of White Plains Linen; Mimi Edleman of I & Me Farm; Eric Korn of Monteverde at Oldstone; Christian Petroni; and Marc Glosserman of Hill Country Barbecue Market.For chapter one of 86’d (Ground Zero): https://podcasts.apple.com/us/podcast/chapter-1-ground-zero-86d-how-global-pandemic-rocked/id1497368408?i=1000512379270If you liked what you heard, please subscribe to and rate Hot Takes on a Plate.
As the owner of Penny Lick Ice Cream Co., Ellen Sledge can’t go a day without someone sharing with her their idea for an ice cream flavor. Everyone thinks they could make the perfect pint -- but as Ellen shares with Rob Petrone on this week’s Hot Takes on a Plate, there’s a lot more that goes into creating flavors than most people consider. Listen as Rob pitches Ellen his ideas for ice cream, sorbet and frozen yogurt -- and if Ellen likes one, you’ll be able to eat it yourself right after listening to this podcast!Here’s how:Visit Penny Lick Ice Cream (580 Warburton Ave., Hastings on Hudson, NY 10706; 914-525-1580)Order online (https://penny-lick-ice-cream-company.square.site/)
We’re going back to the 1990s! 60 Songs That Explain The ‘90s host and The Ringer staff writer Rob Harvilla joins Rob Petrone to discuss the intersection of food, music and ‘90s nostalgia (yes, there is an intersection, there’s always an intersection, just enjoy). Come for Puff Daddy’s three-course meal involving spaghetti, fettuccine and veal; stay for two Robs reminiscing about high school Burger King experiences.Links:60 Songs That Explain The ‘90s (podcast)60 Songs That Explain The ‘90s (The Ringer)
In this first installment of 86’d: How A Global Pandemic Rocked The World’s Culinary Capital, Rob Petrone takes us back to the beginning of COVID-19 in New York -- and how the restaurant industry was responding in those early days last March. Take a trip to “Ground Zero,” New Rochelle, to see how one restaurant in the containment zone -- Jerry DeJesus’s North End Tavern -- fared before the government-mandated shutdown.Meet a mom-and-pop ice cream shop owner, Ellen Sledge of Penny Lick Ice Cream Co., who believed she had the virus.Go to Chinatown to learn how the virus impacted businesses -- and life -- there before the rest of New York through the eyes of Wilson Tang of Nom Wah Tea Parlor.Visit with one restaurant industry leader, Chip Wade of Union Square Hospitality Group, grappling with safety concerns.And hear from a celebrity chef, Dale Talde, whose Goosefeather restaurant hasn’t even been open a year as he grapples with what feels like “nuclear warfare.”Rob also speaks with The New Yorker staff writer Helen Rosner about the events of last March -- where we were and what we’ve learned.
Coming to Hot Takes on a Plate Wednesday, March 10th: the first installment of a special documentary series, "86'd: How A Global Pandemic Rocked The World's Culinary Capital." These podcasts are the audio companion to a soon-to-be released documentary produced by former Restaurant Hunter staff members. Rob Petrone discussed the impact COVID-19 had on the restaurant industry with both New York-based industry leaders and mom-and-pop business owners as events unfolded, starting in March of 2020 when restaurants in New York were first shut down for indoor dining. Get an intimate picture of how these people were thinking as history happened.Make sure to subscribe to Hot Takes on a Plate so you never miss an episode of this special series.
How big a role does confirmation bias play in how we each decide which foods are healthy? Can we trust what we read online about the latest studies, super foods and diet trends? Are al pastor tacos healthy? Rob Petrone goes deep down the “healthy” rabbit hole with licensed dietician-nutritionist and co-owner of Perelandra Natural Foods, Allison Buckingham, in the latest Hot Takes on a Plate.
Roger Mooking has been a mainstay on Food Network and Cooking Channel for more than a decade -- and if you know Roger, you know his laugh. But that trademark laugh isn’t just deployed when he thinks something is funny. Rob Petrone caught up with the Trinidadian-born, Canadian-rasied celebrity chef to discuss that laugh, his experiences traversing the American South as a Black man, what a lot of people may not understand about barbecue and how he chooses to use social media. Check out Roger’s two-part documentary series on the impact of racism and mental health, Awakenings: Behind the Curtain:Part one: https://youtu.be/xO8DtYY_42oPart two: https://youtu.be/pxIMNNL5Tfw
What does a Bon Appetit video about canning seafood have in common with indoor dining reopening for Valentines Day in New York City and Super Bowl parties? More than you may think. In this emergency episode of Hot Takes on a Plate, Rob Petrone chats with self-described food antagonist Joe Rosenthal (@joe_rosenthal on Instagram) to discuss the Brad Leone “It’s Alive” video gone wrong, New York Governor Andrew Cuomo’s contradictory takes on indoor dining and why throwing or attending a Super Bowl party is a very bad idea during COVID.
What will we all be cooking and eating in 2021? Food Network Magazine editor-in-chief Maile Carpenter joins Rob Petrone to discuss food trends -- how they are determined, social media’s role in what we eat and how COVID-19 has influenced our relationship with food. Rob also shares his food trend predictions with Maile.10 Foods and Drinks You’ll See Everywhere in 2021 (Food Network Magazine): https://www.foodnetwork.com/magazine/articles/2021-food-and-drinks
It’s no secret David Chang has a temper; he’s personally shared accounts of his rage for years, most recently (and vividly) in his 2020 memoir, Eat a Peach. Chang has always controlled the narrative around his anger -- until writer and former Momofuku corporate beverage director Hannah Selinger wrote a thorough essay this past December for Eater about her time working for Chang and the toxic work environment he fostered.In this special Hot Takes on a Plate, Selinger discusses with Rob Petrone how and why Chang has avoided any major backlash for his behavior over the years and what, exactly, accountability would look like in his case.Read Sellinger’s Eater essay: https://www.eater.com/22193151/momofuku-david-chang-memoir-eat-a-peach-review* CORRECTION: During the interview, Rob says Peter Meehan was fired from his position as editor of the Los Angeles Times food section; Meehan resigned. More here: https://www.nytimes.com/2020/07/01/dining/peter-meehan-resigns-la-times.html
With restaurants struggling due to COVID-19, should you be using those restaurant gift cards you received for the holidays or paying for meals with your own money and saving them for later (or never)? Rob Petrone shares with his friend, chef-restaurateur Adam Lathan, how guilt has kept him from using gift cards to Adam’s restaurant, The Gumbo Bros, when he orders food from there during the pandemic. Adam’s response to how gift cards work at his restaurant -- and whether you should feel guilty about using those cards -- is enlightening.
We didn't have to choose between public safety and economic concerns. We could have saved lives and saved restaurants by bailing them out the way we've bailed out so many other industries in this country, Rob Petrone argues on this emergency episode of Hot Takes on a Plate.Take action: https://www.saverestaurants.com/letter/
Washington Post Food & Dining Editor Joe Yonan joins Rob Petrone to discuss Thanksgiving in the COVID-19 era. The two also debate turkey cooking methods and which sides you can (and can’t) live without.
What’s it like attempting to chronicle the best eats our country has to offer during a global pandemic? Esquire Food & Drinks Editor Jeff Gordinier joins Rob Petrone to discuss putting together Esquire’s Best New Restaurants 2020 list.
On November 13th, 2019, Fios1 News went off the air and, with it, the popular food franchise Rob Petrone developed, executive produced and hosted: Restaurant Hunter. On this special Hot Takes on a Plate, Rob opens up about life after 585 episodes of Restaurant Hunter: what he’s been up to (besides this podcast), what he has in store and why you haven’t seen him on TV in the past year (and may not anytime soon). Rob also answers fan questions and reminisces about the show with longtime show videographer Danyella Vitucci.
Award-winning drinks writer Brad Thomas Parsons joins Rob Petrone to debate the best (and worst) in cocktails, liquor, election night drinking and hangover recovery.
Eater New York critic Ryan Sutton squares off against Rob Petrone in the ultimate Halloween candy draft! These two food pros get eight picks each to craft their dream lineups. What candy goes #1? Which notable sweets go undrafted? And whose ‘dream team’ do you prefer? Leave a comment or let Rob know at @RobPetroneTV on Instagram, Twitter or Facebook!
Eric Rivera has picked fights with famous chefs and dished out some of the hottest restaurant takes during the COVID era. The innovative Seattle-based chef and restaurateur discusses his desire to change the restaurant industry (and the opposition he’s faced) with Rob Petrone -- including why he won’t let you eat at his restaurant, Addo. (Major language warning on this one.)
Narrowsburg is a small hamlet in the Catskills, New York. Donald Trump won the town it resides in, Tusten, in 2016 by 12 percentage points. But many of the restaurants there are a draw for tourists and weekenders that come from liberal places like Manhattan and Brooklyn. On this special Hot Takes on a Plate, Rob Petrone talks to the owner of one of those destination restaurants, Phil South of The Laundrette, who has not hid his progressive politics in this conservative town -- a town with another restaurant that is famous for a very large Trump sign.
It’s pumpkin spice season -- also known as the most polarizing time of the (food) year. Food Network’s Ali Khan and The Takeout’s Allison Robicelli join Rob Petrone to spill all their hot takes on pumpkin-spiced lattes, pumpkin ales, and even pumpkin-spiced turkeys and mac & cheese!
Dan Pashman is arguably the most successful food podcaster there has ever been. His trailblazing show, The Sporkful, recently celebrated its 10th anniversary. On this special Hot Takes on a Plate, Dan chats with Rob Petrone about bouncing back from adversity, The Sporkful’s evolution and what he’s learned about food in the past 10 years. Rob then challenges some of Dan’s all-time hottest food takes, including his most controversial one: A hot dog is a sandwich.
In the wake of the James Beard Awards deciding not to announce its culinary winners this year (and opting to forgo its traditional awards presentations altogether in 2021), Rob Petrone speaks with food writer Alicia Kennedy about her recent essay on awards -- what purpose they serve, the biases baked into them, and the conflicting emotions and realities that surround them for those in the restaurant and food media worlds.Read Alicia’s work here: https://aliciakennedy.substack.com/
Rob Petrone chats with Nom Wah Tea Parlor owner Wilson Tang about running one of New York’s most iconic restaurants during COVID-19, whether the city’s move to allow indoor dining at a quarter capacity at the end of September will be enough to save restaurants and all the (premature) obituaries being written about their city. Rob and Wilson also debate whether federal bailouts are the answer to the industry’s problems. Plus … are Sesame Chicken and General Tso’s Chicken the same thing? Are soup dumplings the best dumplings? The two share hot takes on Chinese food.
With COVID-19 continuing to be a massive part of our lives and the fall tending to be a busier (and more stressful) time of year, Rob Petrone takes a break from his usual food debates to share how he handles anxiety by opening up about his mental health routine.
Chalkbeat Managing Editor for Local News Carrie Melago joins Rob Petrone to discuss an upcoming school year like no other -- how much it bites (as in everything feels BAD) and actual bites (as in hot takes on the school lunches and cafeteria foods we all grew up eating). Has there ever been a podcast that discussed PPE and sloppy joes? There is now.
With restaurants struggling financially and employees risking their health to serve diners, is it okay to write negative online restaurant reviews during COVID-19? Rob Petrone explores this topic with restaurateurs Paulie Giannone of Paulie Gee’s and Paulie Gee’s Slice Shop in Greenpoint, Brooklyn and Heather Freiser of Beginnings Restaurant in Atlantic Beach, Long Island. Hear how Paulie uniquely responded to a critical Yelp review calling one of his employees a “hipster window boy” and how Heather used social media to fight back against a particularly harsh post where social distancing and mask wearing were involved.
Javier Leiva knows an imposter when he sees one; as the host and creator of the popular true crime podcast Pretend, he interviews real people pretending to be someone else. Rob Petrone catches up with his old friend to apply his expertise to so-called fake foods, debating which things we eat are living a lie and if their “pretend” status automatically makes them bad.For more on Pretend Radio: http://pretendradio.org/
Esquire's culture and lifestyle director, Kevin Sintumuang, joins Rob Petrone to discuss what it was like releasing the magazine's annual Best Bars in America feature during a global pandemic. The two also dish hot takes on America's best city for bars and if it's acceptable for parents to bring kids to bars.Esquire's Best Bars in America, 2020: http://www.esquire.com/food-drink/bars/a32617871/best-bars-america-2020/
Coffee is better than alcohol. The only way to drink coffee is black. Coffee should never be paired with a savory brunch. These are just some of the coffee hot takes Rob Petrone is throwing at one of his favorite coffee roasters, Arsalan Pourmand of Flux Coffee in Farmingdale, New York, on this week’s Hot Takes on a Plate. (Warning: Arsalan's very passionate about coffee, so there are a few curse words sprinkled into this one.) Plus, Rob name-drops some great coffee roasters and coffee shops you should support!For more on Flux: https://www.fluxcoffee.com/
As COVID-19 cases rise across the country, New York City’s numbers remain low. So, is the city doing the right thing by remaining cautious and keeping restaurant dining rooms closed, or is it time to allow indoor dining in some capacity? Rob Petrone debates Mike Puma of The Gotham Burger Social Club on this episode of Hot Takes on a Plate.
Claudia Fleming is one of America’s most influential and revered pastry chefs. So imagine how she reacts when Rob Petrone tries to tell her that milk chocolate is better than dark chocolate. (Yeah, not good.) The James Beard Award winner joins Rob to debate desserts and share her future plans now that she’s sold her acclaimed restaurant, The North Fork Table & Inn on Long Island.For more on Claudia and how to order The Last Course: https://www.chefclaudiafleming.com/
Joe Rosethal is not a food journalist. Like many, he's a food lover with a modest (but rapidly growing) Instagram account. But this weekend, the mathematician by day did some serious journalism, breaking the story about acclaimed Los Angeles restaurant Sqirl serving customers jam that had been covered in mold, allegedly under the instruction of renowned chef-owner Jessica Koslow, and hiding it for years. Rob Petrone discusses the story with Rosenthal, while also exploring how stories now break in the most unconventional ways.For more on this developing story: https://www.eater.com/2020/7/13/21322462/sqirl-jam-mold-moldgate-jessica-koslow
For many, COVID-19 is forcing changes in summer vacation plans. From the Hamptons to the Hudson Valley, Maine to Montreal (even though Americans can’t go there now; we took a detour, sorry!), Rob Petrone dishes travel hot takes (and dining tips) with culinary-trained journalist and travel enthusiast Pervaiz Shallwani.
Ketchup on a hot dog? Rob Petrone says YES in what may be his hottest take ever, and he’s throwing it at the owner/operator of the iconic Walter’s Hot Dogs, Katharine DeCicco. The two also debate eating contests, if a hot dog is a sandwich and if it’s okay to order a hot dog at a sit-down restaurant.
Food Network and Cooking Channel personality Ali Khan joins Rob to dish hot takes on "cheap eats," including what (if anything) that phrase actually means. The two also discuss diversity in the food media world while Rob prays his children don't interrupt the recording.
This is a big week for New York restaurants, as New York City begins "phase 2," allowing for outdoor dining, while the neighboring suburbs start "phase 3," which means indoor seating can begin at 50% capacity. Rob Petrone shares his thoughts on this next chapter in the COVID-19 comeback.
Bread has been the breakout food star of the COVID era -- but should you be making it at home? Rob Petrone dives into this and other bread hot takes with Raymond Smith of Blacksmith's Breads in Long Beach.
Penny Lick Ice Cream founder Ellen Sledge joins Rob to dish hot takes on ice cream (and frozen yogurt)! But first, Rob asks Ellen about her unique perspective on race.
Chef Marc Anthony Bynum sat down with Rob Petrone for a discussion about issues of race in the restaurant world back in mid-March, before restaurants were shut down. But first, Rob has some important questions for his audience.Get involved: https://www.innocenceproject.org/how-to-help-justice-george-floyd/
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