It seemed that it just made a lot more sense to write national trend pieces rather than reviews of individual restaurants. We used to do reviews in New York and reviews in California every month. But it doesn't make sense for us to do restaurant reviews, per se, anymore, in a national magazine. I can do anything I want at Gourmet, or I could if I wanted to. But the ones that I've just thought, oh, this would be really fun to write about, have been in Las Vegas, in Dallas.Ĭould you write these reviews for Gourmet? I mean, not that the food in New York hasn't been great - I've been to restaurants I really loved. Actually, I've had a bunch of meals lately that I thought would be really fun to write about although, to be honest, I don't think any of them have been in New York. I went to Alinea in Chicago last week, and I would love to write about that. Is there a restaurant review that you wish you got to write now? It's a great dining scene, and it was when I was a critic. That changed a lot right before I got here. New York had really good high-end restaurants, but it was hard to find good middle and low-end restaurants. It changed a lot right before I got here. I don't know that it's changed that much since I was a critic. How has the New York dining scene changed since you were a critic? In between book signings, lectures, and more writing, the unstoppable culinary and literary powerhouse sat with the Main Course.
She is also the editor of The Modern Library Food Series and all of the Gourmet books.
She wrote three memoirs, including the 2006 Garlic and Sapphires: The Secret Life of a Critic in Disguise, which talks about her six years as food critic of the New York Times.
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