Smoked by AI · New York City · people
Ruth Reichl
Critic · Author · Journalist — New York restaurants across five decades, from the fine-dining rooms down to Chinatown. She reviewed them for a living, which is a different kind of authority from a chef naming a competitor.
Listed with the critics and writers in New York City.
Ruth Reichl was the restaurant critic of The New York Times and of the Los Angeles Times across more than two decades, former Editor-in-Chief of Gourmet, six-time James Beard Award winner, author of more than nine books, and the writer of the food newsletter La Briffe. Those six James Beard awards are PERSON-scoped: they are her biography and they score nothing at any door (four-part test 4).
Their own reviews and picks.
Their own judgment, in their own words, by the piece it appeared in.
- The Relisher, Expert Edition ↗their pick · 2024-03-19
- ATOMIXMurray Hill
“I was an early lover of Atomix (two Michelin stars), and I could not believe what they were doing. At that time, all we thought of as Korean food was meat on a grill with basically a lot of garlic. Atomix was an eye-opening experience about how exquisite and beautiful Korean cuisine could be.”
- Café CarmelliniNoMad
“I literally loved everything I ate, from the oysters with green apple, which is not a combination you would think of, to the wonderful risotto and the chicken for two.”
- EstelaNolita
“A few of my favorite dishes here are his wonderful endive salad with walnuts, anchovy and blue cheese. To me, it's the apotheosis of salad — it's completely delicious and beautiful (his food creations are generally beautiful).”
- Great NY NoodletownChinatown
“All of the roast meats are fantastic, but the baby roast pig is particularly delicious.”
- Le BernardinMidtown
“Eric is an incredibly talented chef who runs a calm kitchen, and I love everything he makes. The dish that I especially love is his foie gras with the pounded tuna. It features a thin piece of toast, layered with foie gras, and a very thin pounded piece of tuna placed on top — and this combination of tuna, foie gras and the crunch of that cracker is one of the most satisfying bites you could ever have.”
- SailorFort Greene
“I went on one of the coldest nights of the year to April Bloomfield's new restaurant, Sailor, which ended up being probably the best meal I had in the past year.”
- Via CarotaWest Village
“I'll usually order the anchovies with bread and butter, sometimes the artichoke salad, or also the lemon risotto, but always the green salad. It's a huge heap of lettuce, and the dressing is a perfect vinaigrette — their secret is that they add a little water to the vinaigrette.”
- ATOMIXMurray Hill