Podcasts about restaurant critic

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? 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?

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.

Welcome back to The Go To Food Podcast! Today, we're joined by the country's most famous food critic and journalist, and perhaps once the angriest man in Britain, Giles Coren. Giles has been the restaurant critic for The Times since 2002, following stints as a critic for Tatler and The Independent on Sunday. He's also hosted over 30 TV shows in both the UK and US, landing his big break in 2005 with Gordon Ramsay's F-Word.Known for never shying away from controversy, Giles has found himself at the center of numerous scandals over the years—many of which, as he reveals, have led to pay raises instead of sackings. A brilliant writer and orator, he's also made a few enemies with his notorious Twitter rants and his sensitivity to public opinion. In today's episode, for the first time ever, Giles opens up about his most memorable controversies, shares his regrets (including his greatest regret over his comments about Dawn Foster after her passing), and explains why he thinks Jonathan Nunn is the biggest "C***" in the world—though it may not be as harsh as it sounds.We also dive into his professional journey to the top of the journalism world, explore why he believes the role of food critic is nearly extinct, uncover why he had a complicated relationship with AA Gill, and hear about the most disgusting food he's ever eaten. Plus, find out how he got a famous restaurant chain shut down, his thoughts on the Notting Hill dining scene, how he discovered he had cancer, and much more.This is definitely one of our most entertaining—and possibly controversial—interviews yet. So sit back, relax, and enjoy the ride!--------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more 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.

This week we're joined by Besha Rodell, the James Beard-winning food writer who filled the shoes of Jonathon Gold at LA Weekly, has told NYT readers how Australians eat, and is currently the chief restaurant critic at The Age and Good Weekend.She tells Kate and Brodie about being the last remaining anonymous food critic the un-deification of The Chef, her upcoming book, how and why she does her job, and why food isn't the only reason to go to a restaurant.Join The Hogg Hive on Patreon to hear Besha's rapid-fire reccs in a bonus episode next week!See Also – Besha's reviews we mentionWe know Ben Shewry doesn't like the Good Food Guide. And we don't careThis Melbourne icon divides food snobs – but our critic keeps going backReview: Kisumé in Melbourne, AustraliaFive months after opening, this hyped city restaurant was still empty, and it's easy to see whySpots Besha mentioned:Vue De MondeJim's Greek TavernWaiter's ClubMario'sBratwurst Shop & Co.France SoirMalinBesha's Also AlsosTzaki TzakiHeartstopperWine growing regions in Great Southern (WA) and Gippsland Hosted on Acast. See acast.com/privacy for more information.

Kemi Badenoch, the Tory leader, has sparked outrage after claiming that sandwiches are not ‘real food' and that ‘lunch is for wimps'...Joining Seán to discuss this is Russel Alford, one half of the ‘GastroGays' and Restaurant Critic for the Sunday Times.

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/adchoices

Robert Sietsema has been reviewing restaurants for over 30 years, and he has some thoughts. Specifically, in this episode, he has thoughts about QR code menus (absolutely not), reservations platforms (fine but he'd rather avoid), and social media ("It's putting me out of business."). Plus, Brandon and Kristen hang out in New York and make the restaurant technology introduction of the year.

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.

Restaurant critics appear to have the best job in journalism, enjoying meals a few nights a week on someone else's dime. But New York Times restaurant critic Pete Wells had painted a more complicated picture. In a recent column, Wells announced he's leaving the beat because the constant eating has led to obesity and other health problems. “Intellectually, it was still really stimulating, but my body started to rebel and say, ‘Enough is enough,'” Wells told The Associated Press. To write a review, food critics usually make two or three visits to a restaurant and bring a handful of dining companions so they can taste as many dishes as possible. If the restaurant has a special focus on wine, cocktails, or desserts, they try those, too. “You have to sample the full range of the menu,” said Ligaya Figueras, the senior food editor and lead dining critic for the Atlanta Journal-Constitution. “If I really felt like a salad today, I can't just have the salad.” Special features, like lists of the best places to get pizzas or hamburgers, may have critics eating the same fare for weeks. MacKenzie Chung Fegan, a restaurant critic for the San Francisco Chronicle, sampled Peking duck all over the city for a story about a restaurant that specialized in the dish. “There was a two-week period where I was eating more duck than anyone's doctor would advise,” Fegan said. Wells isn't the only restaurant critic to make a change in recent years. Adam Platt stopped covering restaurants for New York magazine in 2022, also citing the toll on his health. Wyatt Williams stopped covering restaurants for the Atlanta Journal-Constitution in 2019, saying he had simply lost his appetite. Wells said he will continue to go to restaurants and maybe even enjoy them more now that he's not distracted by work. He said he will be sorry to lose touch with New York's seemingly infinite restaurant scene, but glad to find more balance in his own life. “Eating out constantly, you lose touch with your own normal appetite,” he said. “I didn't know anymore what was normal for me.” This article was provided by The Associated Press.

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.

After 12 years, New York Times restaurant critic Pete Wells is leaving the table and shining a light on the health concerns that face many food critics. He joins us next to reflect on over a decade of reviewing food in New York.

Join the legendary food critic Ruth Reichl in conversation with host Samuel Goldsmith. They her latest book The Paris Novel, inspired by a personal event in Paris, to her transformative experiences of the LA and New York food scenes. Ruth delves into the lives of her different undercover disguises used for getting a true restaurant experience as well as how the food scene in the US has evolved over the last 20 years. Plus, Ruth's favourite dish and culinary confessions. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Phil Vettel, Naperville Magazine restaurant critic and former Chicago Tribune restaurant critic, joins John Williams to offer his take on Hulu’s ‘The Bear.’ Phil talks about the series, how accurately it depicts the restaurant industry, and the importance of restaurant reviews to a new restaurant. And Phil, ever the restaurant critic, tells John some of […]

Phil Vettel, Naperville Magazine restaurant critic and former Chicago Tribune restaurant critic, joins John Williams to offer his take on Hulu’s ‘The Bear.’ Phil talks about the series, how accurately it depicts the restaurant industry, and the importance of restaurant reviews to a new restaurant. And Phil, ever the restaurant critic, tells John some of […]

Phil Vettel, Naperville Magazine restaurant critic and former Chicago Tribune restaurant critic, joins John Williams to offer his take on Hulu’s ‘The Bear.’ Phil talks about the series, how accurately it depicts the restaurant industry, and the importance of restaurant reviews to a new restaurant. And Phil, ever the restaurant critic, tells John some of […]

Join Caroline Hirons, the UK's leading skincare expert and Grace Dent as they discuss Grace's journey into writing for The Guardian, surviving the menopause and embracing life in your 50's.  Episodes are published weekly on Monday and Wednesdays. Presented By: Caroline Hirons  Ad Details: Download the Skin Rocks App for free and sign up for Premium with your exlusive code CHPOD (all capitals), to save £10 off your annual subscription. To redeem the offer: 1) Download the Skin Rocks App for free from Apple or Google Play Stores. 2) Create an account 3) Go to 'Your Subscriptions' 4) Click on 'Do you have a code?' Enter CHPOD and select your annual exclusive tier to enjoy!                                                           Got a question to ask? Let us know at pod@carolinehirons.com Produced by Wall to Wall Media.      Produced by: Danielle Bondzie Executive Producers for Wall to Wall: Martin Trickey & Melissa Brown Video Producer: Bruna Pias With Thanks to: Tom Wright, Aoife Rice Murphy, Sarah Fenner, Shadia Oseni, Dom Seymour, Elizabeth Sloan & Penny Stratton  The views and opinions expressed in this podcast are those of the speakers and do not reflect the views or positions of any entities that the speakers are affiliated with or of the producer.

MacKenzie Chung Fegan is the new restaurant critic at the San Francisco Chronicle. She's a former Bon Appétit editor who returned home to the Bay Area to shape food coverage at her hometown paper, and it's so fun to have her on the show to break down her first few months on the job, the state of modern restaurant criticism, and more. MORE FROM MACKENZIE CHUNG FEGANYour New Restaurant Critic Won't Be Anonymous. Here's Why [SF Chronicle]I Loved My Food at S.F.'s New Waterfront Restaurant — Until Dinner Abruptly Ended [SF Chronicle]Are My Expectations of Restaurant Hospitality Outdated? [SF Chronicle]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What does it take to eat well—and simply? To find out, Lale chats with Yasmin Fahr, author of the new book Cook Simply Live Fully (and former undercover restaurant critic), for advice on shopping at local markets, how to make use of an Airbnb kitchen, and the joy of cooking far from home. Plus, she shares stories of island life on her home of Menorca.

Slick is our Producer for the day today and we start off by talking about music and what our favorite genres are. We cover the day's biggest stories during WOKE News, followed by the latest cigar offering from Corona Cigar Company during 'Embers Only.' Next, we discuss a new law backed by Volusia County Sheriff Mike Chitwood that increases penalties for people who interfere with first responders. After that it's time to find out which restaurants are the best in Central Florida during 'Primetime Kitchen' with Faiyaz Kara, Restaurant Critic for the Orlando Weekly. Then Slick tells us about 'cooler parties' that he and a partner hosts, where you bring your own cooler packed with whatever you want to help keep the party going, along with live music, food vendors and more. Next we talk money with Candace Rich and her 'Rich Tips.' After that, we discuss Caitlin Clark and what sports stars we've seen in our lifetimes, along with the latest wrinkle in the Shohei Ohtani and the controversy surrounding a home run ball. After we play some trivia, we talk about American musician and singer Elle King and the tattoo she's getting to honor the strong men in her life helping her raise her son. We wrap it up with 'You Heard It Here First' and then end the show.

After a yearlong wait, the San Francisco Chronicle has a new lead restaurant critic, MacKenzie Chung Fegan. She grew up in San Francisco, has deep roots in its restaurant scene and knows the power of the written word: 50 years ago her grandparents opened Henry's Hunan, which exploded in popularity after the New Yorker deemed it “the best Chinese restaurant in the world”. We'll talk with Fegan about her approach to restaurant criticism, what's on her culinary to-do list and we'll hear from you: What are you craving from a local restaurant critic? Guests: MacKenzie Chung Fegan, lead restaurant critic, The San Francisco Chronicle

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.

Lyndsay Green, Dining & Restaurant Critic for the Detroit Free Press, joins host Abena Anim-Somuah to talk about urban farming and food access, staying true to her faith, getting nominated for a Pulitzer Prize in Criticism earlier this year, and why she admires Sophia Roe, Joanna Gaines, and Richard Christiansen of Flamingo Estate.Lyndsay, who is also the recipient of the 2023 James Beard Award for Emerging Voice in Journalism, shares some manifestation moments and leaves a voicemail to her future self. Thank you to Kerrygold for supporting our show. Learn more about Kerrygold's butter & cheese here.Hosted by Abena Anim-SomuahProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox Studios in NYCThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network. Check cherrybombe.com for show transcripts. Who do you think is the Future of Food? Nominate them here!More on Lyndsay: Instagram, website, Detroit Free Press articlesFollow Abena on InstagramGet your Cherry Bombe Magazine subscription here

During his time as a restaurant critic for The Times, Pete Wells has become both feared and revered in the world of dining — crowning those at the top and dethroning those whose time has passed.But when the pandemic arrived, handing out stars to fancy restaurants made no sense anymore. A fundamental change was needed.Guest: Pete Wells, a restaurant critic for The New York Times. Background reading: For the return of The Times's star ratings this year, Pete Wells visited La Piraña Lechonera, a weekend party in a Bronx trailer where one man serves up the rich flavors of Puerto Rico.For more information on today's episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday.