Podcasts about restaurant critic

Send us Fan MailChef JKP sits down with Paul Clifford, a journalist and editor who has spent more than a decade covering the Middle East's hospitality industry.Paul shares how he left banking to become a reporter, moved from crime journalism into food and hospitality, and built his career in Dubai. They talk about restaurant reviews, food influencers, responsible criticism, career change, and why journalists should never make themselves the story.WHAT YOU'LL HEAR IN THIS EPISODE• Growing up in northeast England and the food that shaped his childhood• Leaving a banking career to become a journalist at 27• Reporting crime and the lessons it taught him about people• Moving to Dubai and building a career in hospitality media• Launching Gault&Millau in the Middle East• The difference between restaurant critics and food influencers• Why credibility matters more than popularity in journalism• His advice for aspiring journalists and storytellersCHAPTERS00:00 Childhood Food Memories10:10 Why He Left Banking For Journalism22:47 Reporting Crime And Learning To Tell Stories48:22 Moving To Dubai And Starting Again01:08:36 Building A Career In Hospitality Media01:34:37 Food Critics vs Food Influencers02:14:23 Why He Left After Eleven Years02:27:01 Advice For Young Journalists02:38:31 Quick Fire Questions02:47:05 Advice To His 16-Year-Old SelfFEATURED GUESTPaul CliffordJournalist, Editor & EntrepreneurInstagram: https://www.instagram.com/pdclifford/SEASON 13 PARTNERThis season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.Elle & Vire Professionnel Middle Easthttps://www.instagram.com/ellevirprofessionnel_me/AUDIO PARTNERRØDEhttps://rode.com/SUPPORT THE SHOWChef JKP Thermos Flaskhttps://chefjkp.com/product/jkp-thermos-flask/FOLLOW CHEF JKPInstagram: https://www.instagram.com/chefjkp/LinkedIn: https://www.linkedin.com/in/chefjkp/TikTok: https://www.tiktok.com/@chefjkpWebsite: https://chefjkp.com/Food is memories.

Does the cost of eating out put you off going out? Is €8 for a sandwich outrageous, or the going trend now?Joining Andrea to discuss is Hazel Keogh, Food Content Creator, Ais McCarthy from Bits and Bites and Katy McGuinness, Restaurant Critic.

Steve shares his thoughts on the viral DOT Cake trend on social media and discusses whether people could make their own versions. The conversation also touches on the rumored arrival of a new McLaren dealership on Madison Avenue, noting that luxury automakers continue to expand in Manhattan.

Steve shares his thoughts on the viral DOT Cake trend on social media and discusses whether people could make their own versions. The conversation also touches on the rumored arrival of a new McLaren dealership on Madison Avenue, noting that luxury automakers continue to expand in Manhattan.See omnystudio.com/listener for privacy information.

Lesley Chesterman, Writer, Restaurant critic, Cookbook author

Is a 20% tip excessive? Gordon Ramsay's been criticised after one of his restaurants applied the hefty ' discretionary service charge' to seasonal menus. Peter spoke to NI's top restaurant critic, Joris Minne Hosted on Acast. See acast.com/privacy for more information.

Irish Independent restaurant critic Katy McGuinness has a wealth of experience when it comes to her professional relationship with food, but having recently turned to weight-loss drugs, it was inevitable that her day job would be hugely affected. She tells the Indo Daily about her experience, while also examining the effect Ozempic, Mounjaro and Wegovy are having on the bar and restaurant trade. Host: Fionnán Sheahan Guest: Katy McGuinness See omnystudio.com/listener for privacy information.

Mark speaks with restaurant critic Steve Cuozzo about the state of New York City's dining scene. Are the sheds coming back to the sidewalks? Some restaurants and places go viral and end up with tons of business. However, those effects may fade. Steve also shares his thoughts on Miami's food scene, giving it a solid, if not glowing, review.

Mark speaks with restaurant critic Steve Cuozzo about the state of New York City's dining scene. Are the sheds coming back to the sidewalks? Some restaurants and places go viral and end up with tons of business. However, those effects may fade. Steve also shares his thoughts on Miami's food scene, giving it a solid, if not glowing, review. See omnystudio.com/listener for privacy information.

The act of care and service through food has been incredibly important to Besha Rodell throughout her life, from her first, euphoric experience of a fancy restaurant at age eight, to the aftermath of September 11.Today Besha is the chief restaurant critic at The Age.The thrill of a fancy restaurant first imprinted itself on her psyche when she was a girl, treated to dinner at Stephanie's iconic spot in Melbourne.As a teenager, Besha was transplanted to her mother's native USA and got her first job in hospitality — and found her people — in North Carolina.A stint in New York followed, where Besha witnessed September 11 in real time.Eventually Besha started a family with her boyfriend, Ryan, in North Carolina and the family found they were living under the poverty line. They got by thanks to a government food voucher program.Shortly after, Besha's blog posts, written for fun, gained traction and she was given her first assignment in food writing.Further informationHunger Like A Thirst is published by HardieGrant.This episode was produced by Alice Moldovan. Conversations' Executive Producer is Nicola Harrison.This episode covers food, restaurants, restaurant critic, Stephanie's, Stephanie Alexander, Narnia, Melbourne, North Carolina, 9/11, September 11, migrant, not fitting in, government cheese, hospo, acts of service, behind the pass, line cook, pastry chef, methadone, coming off methadone, heroin, addiction, loving an addict, New York Times, food reviewing.To binge even more great episodes of the Conversations podcast with Richard Fidler and Sarah Kanowski go the ABC listen app (Australia) or wherever you get your podcasts. There you'll find hundreds of the best thought-provoking interviews with authors, writers, artists, politicians, psychologists, musicians, and celebrities.

For over two decades, Andrew Zimmern has starred in some of the most thoughtful and compelling food television being made for TV and online. He's the longtime host of Bizarre Foods and a number of other food travel shows that defined a generation of programming. He's also a longtime friend of mine, and it's crazy that this was his first time appearing on the show. We go in so many great directions with this conversation, including talking about his incredible new seafood cookbook, The Blue Food Cookbook. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

Today Chancellor Rachel Reeves has insisted Britain can “defy” economic forecasts as she prepares to deliver another tough budget next month. The Office for Budget Responsibility (OBR) is expected to deal the Chancellor a further blow in November by downgrading its productivity forecasts for the British economy, leaving her trying to fill a gap in her plans of more than £20 billion. Some top economists have warned Reeves that increasing income tax or reducing public spending is her only option for balancing the books. We're joined by Chaitanya Kumar, Head of Economy and Environment at the New Economics Foundation.And in part two, The Good Food Guide has named the Pelican as London's best pub. The Standard's Restaurant Critic and Going Out Editor David Ellis is here with the latest. Hosted on Acast. See acast.com/privacy for more information.

Kara chats to Richard Doumani and Sam Isherwood about the best job ever as a Food & Wine reviewer! Also the best BYO restaurants in Melbourne and those great wine lists!@thewineshowaustralia

There's a new building coming to Grand Central in Manhattan. What could it be? The Eleven Madison Park restaurant is thinking of moving away from most vegan products and moving towards a non-vegan style. See omnystudio.com/listener for privacy information.

There's a new building coming to Grand Central in Manhattan. What could it be? The Eleven Madison Park restaurant is thinking of moving away from most vegan products and moving towards a non-vegan style.

How fun it was to have Tejal Rao in the studio. Tejal is the co–chief restaurant critic at the New York Times, a role where she shares the mic with Ligaya Mishan. Newly elevated to this important job, we talk about how she views her role as a critic and go over many of her memorable stories. We also look back on her days working at the Village Voice and discuss how that era of internet reporting (or, dare we call it, blogging) informed her well-respected journalism career. Tejal is one of our favorite voices in food.And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Zimi's knows their way around aioli, Melissa King's Cook Like a King is a true standout in a busy cookbook season, Samin Nostrat's knows how people want to eat with her new book, Good Things. Also: Ed Park's new short story collection, An Oral History of Atlantis, is such a trip to the ‘90s. And speaking of trip, we made one to Edmond Hong restaurant pop-up, Stones, and it was impressive. Lastly, Steakhouse, by Eric Wareheim and Gabe Ulla, is documentary cookbook writing at its finest.Listen: Meet Your New New York Times Restaurant Critic, Ligaya MishanRead: Omakase Isn't Always Worth the Hype. Our Critic Says This One Is.Read: The Hard-Shell Taco Deserves Your RespectSubscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

If you fell in love with Jeff Hiller’s character Joel on Somebody, Somewhere (he was just nominated for his first Emmy for his performance!), you’ll want to pick up his new memoir, Actress of a Certain Age: My Twenty-Year Trail to Overnight Success. Jeff tells host Rachel Belle how he got his big break, his first role on a TV show at age 45 after 20 years of auditions, and why his childhood ambitions of becoming a pastor were dashed. Jeff loves eating in restaurants; he’d eat out every night if his husband would let him. So Tan Vinh, one of The Seattle Times’ food writers and critics, joins the show to talk about what it’s really like to eat at restaurants for a living. What does three dinners a night do to the body? What does Tan eat and drink on his days off? What does he do with the endless leftovers? Listen in to find out! Then Jeff Hiller shares two options for his last meal: one for the little angel perched on his shoulder and one for the little devil squatting on the other. Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle -- Season 2 is out now! Sign up for Rachel’s (free!) bi-weekly Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame. Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

Jimi Famurewa is a British-Nigerian author, broadcaster and food critic whose writing blends cultural insight, wit, and deep empathy. As the former restaurant critic for the Evening Standard, he's become one of the most recognisable voices in British food writing, known for capturing not just what's on the plate, but also the people, stories, and histories behind it. A regular guest judge on the BBC One series MasterChef, he was also one of the lead judges on Channel 4's The Great Cookbook Challenge with Jamie Oliver. His debut non-fiction book, Settlers, explored the lives and legacies of Black immigrants in the UK. His new book, Picky, charts his journey from being a child who refused all vegetables, to becoming a Guild of Food Writers' Restaurant Critic of the Year.Become a My Perfect Console supporter and receive a range of benefits at www.patreon.com/myperfectconsole Hosted on Acast. See acast.com/privacy for more information.

Steve talks about what will happen with the restaurant, real estate, and buses if Mamdani becomes the mayor. There's two Big Projects on Madison Avenue that Steve knows about!

Steve talks about what will happen with the restaurant, real estate, and buses if Mamdani becomes the mayor. There's two Big Projects on Madison Avenue that Steve knows about! See omnystudio.com/listener for privacy information.

Nancy and Laurie share a screen from Nancy's home in Umbria and join Ruth in New York for this live and unedited conversation. Their talk ranges from the current state of restaurant criticism to different party throwing styles. Does Ruth really use paper plates? What's Nancy's favorite American cheese for hamburgers. And Laurie explains why sometimes helping out at the grill requires an umbrella. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com

We've all long been major fans of Ligaya Mishan, who last month was named co–chief restaurant critic at the New York Times. Working alongside Tejal Rao, Ligaya will be reviewing restaurants in New York City as well as around the country—and compiling the now iconic (and much-debated) 100 Best Restaurants in New York list. So what does it feel like to take over for Pete Wells? We went right to the source for this wonderful conversation. We discuss personal taste, mining history books, and what exactly makes a one-star restaurant. We also go back to Ligaya's days writing the Hungry City column and talk about how this big job was truly more than a decade in the making. We love this fresh direction for the NYT Food section and were happy to have one of its new chief critics in the studio.Read some of Ligaya's memorable writing:Taking a Turn in the Restaurant That Makes New York Go Round [NYT]A Bid to Maintain One of the World's Oldest Culinary Traditions [T]Let Them Eat Fakes [T]Get your tickets to our live event on July 23 at the Bell House in Brooklyn. Featuring conversations with Padma Lakshmi, Hailee Catalano & Chuck Cruz, and a live taping of Bon Appétit Bake Club with Jesse Szewczyk and Shilpa Uskokovic. Ticket sales benefit One Love Community Fridge.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, we talk to two longtime restaurant critics from different parts of the country about what makes their work so interesting and what they're excited to eat. First, Bill Addison, restaurant critic for The Los Angeles Times, talks about his approach to critical writing, his favorite restaurant experiences, and the evolution of California cuisine. He just wrapped up one of the most ambitious projects of his career, the list of the One Hundred and One Best Restaurants in California for The Los Angeles Times. Then, we turn to the Midwest to join Wini Moranville, a restaurant critic based in Des Moines, Iowa. She tells us about her first job as a restaurant server and how that influenced her current work reviewing restaurants, and how restaurant criticism in smaller cities often have very different considerations. Wini is the author of the memoir "Love is My Favorite Flavor: A Midwestern Dining Critic Tells All," and you can check out her Substack, Dining Well in DSM.Broadcast dates for this episode:June 13, 2025 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

Thank you to all of our listeners for helping us get to 600 episodes. If you like what we are doing, drop us a review on Apple or Spotify. Besha Rodell is a restaurant critic, columnist, and freelance reporter based in Melbourne, Australia. She is a James Beard Award winner and served as a critic at Creative Loafing, LA Weekly, and The Age. It was really great to have Besha in the studio to talk about her life as a critic, which she details in all its guts and glory in a terrific memoir, Hunger Like a Thirst. We talk about her time working in New York City restaurants and writing in the shadow of Jonathan Gold, who she followed as critic at LA Weekly during her time in Los Angeles. We also discuss the current restaurant reviewing scene and so much more.And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Nepali Bhanchha Ghar is our momo rec in Queens, AOOA is our go-to Hudson Valley farm stop this summer, Aliza shares a home cooking update. Also: Blue Cove Preserves is doing great tinned branzino, we're pro-honey in a salad dressing, and Yes Plz and Camber is the coffee you should be subscribing to.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Read more:Leave Beets and Goat Cheese Alone [TASTE]Peanut Butter Beautiful [TASTE]How We Chose the World's Best Restaurants [Food & Wine]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For nearly 20 years, Besha Rodell has used all kinds of schemes to hide who she is. And it worked. As a renowned, anonymous food critic for The New York Times, the LA Times and our mastheads, she has stripped away the artifice and marketing from restaurants’ offering, in order to judge their real value, and in doing so, she’s reached the top of her industry, earning a James Beard Foundation Award - the so-called Oscar of the food world. Today, Besha Rodell joins me to discuss why she’s unmasking herself now. And the confronting epiphany she’s had about Australia, since returning seven years ago.Subscribe to The Age & SMH: https://subscribe.smh.com.au/See omnystudio.com/listener for privacy information.

For nearly 20 years, Besha Rodell has used all kinds of schemes to hide who she is. And it worked. As a renowned, anonymous food critic for The New York Times, the LA Times and our mastheads, she has stripped away the artifice and marketing from restaurants’ offering, in order to judge their real value, and in doing so, she’s reached the top of her industry, earning a James Beard Foundation Award - the so-called Oscar of the food world. Today, Besha Rodell joins me to discuss why she’s unmasking herself now. And the confronting epiphany she’s had about Australia, since returning seven years ago.Subscribe to The Age & SMH: https://subscribe.smh.com.au/See omnystudio.com/listener for privacy information.

Steve lets Mark know what's happening with the state of Restaurants in NYC. In addition, people and businesses are building and renovating buildings. How is Bryant Park doing?

Steve lets Mark know what's happening with the state of Restaurants in NYC. In addition, people and businesses are building and renovating buildings. How is Bryant Park doing? See omnystudio.com/listener for privacy information.

Faiyaz Kara, the restaurant critic for the Orlando Weekly, shares his review of Zen Dumpling in Waterford Lakes. Faiyaz also shares that the Thirsty Topher, a local watering hole in Ivanhoe Village, would be closing up shop after 12 years and be replaced by Ziggie' Pizza.

Orlando Weekly Restaurant Critic Faiyaz Kara gives his review of Talay, a restaurant he says presents a distinct menu of Thai cuisine, one focused primarily on seafood. He also talks about the opening of the Imperial on Park, a new wine bar in Winter Park. Faiyaz also shares that Shula's Steak House will be replaced with Bourbon Steak by celebrity chef Michael Mina before wrapping it up with  another fake kidnapping, this time to find the best coffee. 

Steve explains the upcoming outdoor dining plans. In addition, Mark and Steve discuss NYC's latest real estate market. Companies feel more comfy building new stores in NYC especially Luxury brands.

Steve explains the upcoming outdoor dining plans. In addition, Mark and Steve discuss NYC's latest real estate market. Companies feel more comfy building new stores in NYC especially Luxury brands. See omnystudio.com/listener for privacy information.

Steve and Mark talk about the latest News on NYC's restaurants. Steve also gives his opinion on how former Governor Andrew Cuomo conducts Business. See omnystudio.com/listener for privacy information.

Steve and Mark talk about the latest News on NYC's restaurants. Steve also gives his opinion on how former Governor Andrew Cuomo conducts Business.

This episode includes explicit language. Our restaurant critic David Ellis interviews the famed chef Gordon Ramsay at the glass-walled dining room of Lucky Cat, his new restaurant on the 60th floor of 22 Bishopsgate - London's highest dining spot.Gordon discusses pricing, breaking America, and his reputation in the UK.To read the full interview, pick up a copy of this week's edition of The London Standard or click here. Hosted on Acast. See acast.com/privacy for more information.

Corinna Hardgrave, Irish Times' Restaurant Critic, discusses the success Irish restaurants at the Michelin Star awards and the three new restaurants that received the prestigious accolade.

Steve and Mark talk about what's happening with restaurants and office space in NYC. Steve let's us know which restaurants have the best food. Some restaurants in NYC are making their way to the west coast.

We've all seen the effects of the recent wildfires in broad strokes. But what does life look like up close, through the eyes of a World Central Kitchen response director and one of Los Angeles's great chroniclers of the restaurant industry? Executive producer Jane Black interviewed Addison and Escobedo on January 22, 2025, two weeks after the historic blazes began ripping across Southern California.See omnystudio.com/listener for privacy information.

It was a lot of fun having J Lee into the studio. Lee writes for the terrific business and culture (and the culture of business) publication Feed Me and files unflinching restaurant reviews and observations about the state of the food world, from NYC, and points beyond. We wanted to have him in to find out a little bit more about his background, and what got him interested in writing about restaurant culture. We also go over some of his memorable writing, including a very funny takedown of a Midtown newcomer, some Buy/Sell grades, and lots of love for the places doing it right. You can read J in Feed Me, and follow along on IG: carry_bradshaw_Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM J. LEE:Meet Feed Me's Semi-anonymous Restaurant Critic [Feed Me]This Is a Review of a Restaurant with Personality Disorder [Feed Me]This Is TASTE 330: Emily Sundberg [Apple]This Is TASTE 479: Ryan Sutton [Apple]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mark and Steve talk about what could possibly be going into the new skyscrapers in NYC. In addition, Steve breaks down how congestion pricing is affecting the restaurants in the City.

 The BanterThe Guys talk about the chef trend to put inedible items on the plate. Spoiler: it's not a good idea.The ConversationThe Restaurant Guys are thrilled to meet Gael Greene, restaurant journalist and bon vivant! She coined the term “foodie.” Gael shares some of the details from 32 years as a food writer and beyond (including a few famous lovers). The Inside TrackThe Guys didn't know Gael before this show, but they got along so well they ended up dining out with her! Like them, she never wants the party to stop. “ I firmly believe that on my deathbed I will still be doing this and my last words will be, ‘Bring on dessert',” Gael Greene on The Restaurant Guys Podcast 2006 BioGael Greene Greene became food reporter at New York soon after its launch, in fall 1968 as the magazine's "insatiable critic" until 2000. She began her own website, InsatiableCritic.com, but continued as a columnist until 2008. In 2006, she released Insatiable: Tales from a Life of Delicious Excess,  Her other books include Delicious Sex; Bite: A New York Restaurant Strategy for Hedonists, Masochists, Selective Penny Pinchers and the Upwardly Mobile and Sex and the College Girl.In 1981 she co-founded Citymeals-on-Wheels, along with James Beard, to help fund weekend and holiday meals for homebound elderly people in New York City. Greene received many awards for her work with Citymeals and in 1992 was honored as Humanitarian of the Year by the James Beard Foundation. She was the winner of the International Association of Cooking Professionals' magazine writing award (2000) and a Silver Spoon from Food Arts magazine.InfoGael's book:Insatiable: Tales from a Life of Delicious ExcessGael's websitehttp://insatiable-critic.com/Default.aspx Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Yeah, his health is a factor.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mark and Steve talk about the new restaurants opening up in NYC. NYC is back and bigger than ever!

The Duncan Hines brand is probably as close to a universally beloved product as we get here in the States, but for most of the real life Duncan Hines's seven decades prior to the baked goods thing, no one could have anticipated that outcome. Born in 1880, he came of age in the new era of automobiles, and as a traveling salesman, he developed a habit that would make him an icon of the era: he took meticulous notes about the little roadside eateries he encountered as he traversed the nation in the first decades of the 20th century. Often, he was accompanied by one of his three wives as he eventually built a little publishing empire, and then a successful branding and licensing enterprise that has been gifting Americans with delightful baked goods for the better part of a century.Want early, ad-free episodes, regular Dumpster Dives, bonus divorces, limited series, Zoom hangouts, and more? Join us at patreon.com/trashydivorces!Want a personalized message for someone in your life? Check us out on Cameo!To advertise on our podcast, please reach out to info@amplitudemediapartners.com. Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Duncan Hines brand is probably as close to a universally beloved product as we get here in the States, but for most of the real life Duncan Hines's seven decades prior to the baked goods thing, no one could have anticipated that outcome. Born in 1880, he came of age in the new era of automobiles, and as a traveling salesman, he developed a habit that would make him an icon of the era: he took meticulous notes about the little roadside eateries he encountered as he traversed the nation in the first decades of the 20th century. Often, he was accompanied by one of his three wives as he eventually built a little publishing empire, and then a successful branding and licensing enterprise that has been gifting Americans with delightful baked goods for the better part of a century. Want early, ad-free episodes, regular Dumpster Dives, bonus divorces, limited series, Zoom hangouts, and more? Join us at patreon.com/trashydivorces! Want a personalized message for someone in your life? Check us out on Cameo! To advertise on our podcast, please reach out to info@amplitudemediapartners.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mark and Steve talk about NYC's best restaurants to check out! In addition, they broke down some recent issues with outdoor seating. Are French restaurants still popular?

In the second hour of "Connections with Evan Dawson" on Tuesday, September 17, 2024, we talk with local food and beverage experts about the legacy of restaurant critic Pete Wells and the dining culture in Rochester.

Priya Krishna is a reporter and video host for New York Times, where she's currently acting as the co–interim restaurant critic. She's the author of the best-selling cookbooks Indian-ish and Priya's Kitchen Adventures: A Cookbook for Kids and the host of the YouTube series “On the Job.” We've all been admirers of Priya's work for years, and it's so special to have her back on the show to talk about stepping into the role of restaurant critic, and much more, the char siuAlso on the show it's the return of three things where Aliza and Matt discuss exciting food and drink on their radars. These include: Long Island Compromise is the top of Taffy Brodesser-Akner Mountain, Osakana in the East Village is great for a picnic, Kato in Los Angeles is serving the country's best NA cocktails, the Frozmopolitan is the Cosmo in its best form, congratulations to Yes Plz on your 300th coffee, Brooklyn's Montague Diner is our new favorite diner in Brooklyn, the char siu pineapple bao at Mei Lai Wah is a perfect food.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM PRIYA KRISHNA:No More Butter Chicken: Where Indian Food Finally Gets to Be Itself [NYT]Why Do American Grocery Stores Still Have an Ethnic Aisle? [NYT]Was Cast Iron Almost Canceled? [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Yeah. His heart is not well.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

New York Times restaurant critic Pete Wells has been called the most feared food writer in America. He can make or break a restaurant with the power of one of his reviews. When he goes out, he does so in secret, making reservations under fake names because he doesn't want restaurants to know that he's coming. This week Pete takes Dan on an undercover mission to a New York restaurant. Then they talk about the nuts and bolts of Pete's life as a critic. He eats out five nights a week, meaning he has plenty of bad meals — so how does he decide which places warrant bad reviews? And how does he account for the fact that different people have different tastes?This episode originally aired on May 13, 2019, and was produced by Dan Pashman, Anne Saini, Ngofeen Mputubwele, and Jared O'Connell. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Jared O'Connell, and Nora Ritchie.Transcript available at www.sporkful.com.