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[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]
Garlic and Sapphires: The Secret Life of a Critic in Disguise is a 2005 memoir by Ruth Reichl describing her tenure as restaurant critic for The New York Times. It also includes some recipes and reprints some of Reichl's columns for the Times. The book was received favorably by critics and became a New York Times best seller.
Wyatt Williams stopped covering restaurants for the Atlanta Journal-Constitution in 2019, saying he had simply lost his appetite. Fegan and Wells both noted that women seem to have more longevity in the business. Mimi Sheraton, a former restaurant critic for The New York Times, died last year at age 97 after a six-decade career in food.
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Bryan Miller was a Providence Journal reporter who became the New York Times' star restaurant critic; then depression hit. He wrote a book on it.
In 2019, New York Times restaurant critic Pete Wells gave the restaurant a scathing, zero-star review, [5] a decline from Frank Bruni's 2007 two-star review, [6] a three-star review in 1995 by Ruth Reichl, [7] and a four-star review in 1968 by Craig Claiborne. [8]