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638: Meet Your New New York Times Restaurant Critic, Tejal Rao
Ep. 638
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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: Zimmi’s knows its way around aioli, Melissa King’s Cook Like a King is a true standout in a busy cookbook season, and Samin Nosrat 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. Speaking of a trip, we made one to Edmond Hong’s restaurant pop-up, Stones, and it was impressive. Finally, Steak House, by Eric Wareheim with Gabe Ulla, is documentary cookbook writing at its finest.
Listen: Meet Your New New York Times Restaurant Critic, Ligaya Mishan
Read: Omakase Isn’t Always Worth the Hype. Our Critic Says This One Is.
Read: The Hard-Shell Taco Deserves Your Respect
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860: Anoop Pillarisetti Built Momofuku Ko’s Reservation System and Shake Shack’s Kiosks. Then He Opened Strange Delight.
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859: Whole Foods Market CEO Jason Buechel Is Done With “Whole Paycheck”
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858: Los Angeles Times Restaurant Critic Bill Addison Has a New Favorite Restaurant
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857: Cake Zine: Spoiled Rotten
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856: What Does the Future Hold for California Wine?
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855: Ayesha Nurdjaja on the Line: Burns, Swollen Knuckles, and Stolen Kunz Spoons
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