Search results
Results from the WOW.Com Content Network
[13] It was the fifth-most-emailed New York Times article of 2012. [3] His 2016 review of Per Se, downgrading the restaurant to 2 stars, also attracted wide attention. [3] His two predecessors as critics, Sifton and Frank Bruni, had each given the restaurant four stars. Wells identified issues with the quality of the food and the atmosphere ...
On July 16, The New York Times restaurant critic, Pete Wells, announced he’ll be resigning from his role of 12 years. The no-longer-faceless restaurant reviewer penned a letter to his readers ...
Tejal Rao (born 1982 or 1983) [2] is a restaurant critic, recipe developer and writer based in Los Angeles. [3] In 2018, she was named the first California restaurant critic for The New York Times. [3] In 2021, she was named editor of the New York Times subscription cooking newsletter The Veggie. [4]
Sam Sifton (born June 5, 1966) is an American journalist and assistant managing editor at The New York Times. He previously served as the paper's food editor. [1] Sifton has also worked as deputy dining editor (2001); dining editor (2001–04); deputy culture editor (2004–2005), culture editor (2005–2009), restaurant critic (2009-2011), and national editor (2011-2014).
Mimi Sheraton, a former restaurant critic for The New York Times, died last year at age 97 after a six-decade career in food. “I think if you are socialized as a woman in America, you’ve already spent a lot of your time thinking about portion and weight and control,” Fegan said.
Food & Wine named Boise one of “America’s Next Great Food Cities” last year, but this restaurant is in a neighboring city to the west. Idaho restaurant makes NY Times national top 50 list ...
Craig Claiborne (September 4, 1920 – January 22, 2000 [1]) was an American restaurant critic, food journalist and book author. A long-time food editor and restaurant critic for The New York Times, he was also the author of numerous cookbooks and an autobiography.
In 1971, he became restaurant critic and food editor of the New York Times, where his pieces covered the decor, lore, and politics of New York restaurants as well as the productions of their kitchens. His reviews first noted the arrival of Sichuanese and Hunanese food in North America.