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]
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.
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 ...
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.
The resulting restaurant guide, The New Orleans Underground Gourmet, published in the summer of 1970, was "the first rated restaurant guide in the city's history." [26] According to Gene Bourg, a former restaurant critic at The Times-Picayune, Collin's book was successful for Simon & Schuster and it "...sold like hotcakes."