mongo Posted January 1 Share Posted January 1 call me naive but i'm also surprised that position reports to the deputy food editor. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted January 2 Share Posted January 2 I agree with that too. Are they looking for someone young and cheap? (I.e. not me.) Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted January 2 Share Posted January 2 Look closer, 10+ years of experience as a restaurant critic, 4+ years of professional or educational culinary experience? This is random HR stuff. Bruni? Grimes? Wells? Even Sifton? Anyone? No. Whoever gets the job will not have done that stuff. And will get paid more. I assume there's a requirement to advertise it. Quote Link to comment Share on other sites More sharing options...
mongo Posted January 2 Share Posted January 2 tejal rao might be at the intersection of those two circles. Quote Link to comment Share on other sites More sharing options...
Orik Posted January 2 Share Posted January 2 12 hours ago, Wilfrid said: No. Whoever gets the job will not have done that stuff. And will get paid more. I assume there's a requirement to advertise it. Maybe they're bringing in Francois Simon and they need this for the O-1 Quote Link to comment Share on other sites More sharing options...
GerryOlds2TheReturnofGerry Posted January 2 Share Posted January 2 37 minutes ago, mongo said: tejal rao might be at the intersection of those two circles. She would be a great choice. Quote Link to comment Share on other sites More sharing options...
Orik Posted January 2 Share Posted January 2 I thought she lost her sense of smell. Quote Link to comment Share on other sites More sharing options...
mongo Posted January 2 Share Posted January 2 would still be a tenfold upgrade on a priya krishna in full possession of her faculties. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted January 2 Author Share Posted January 2 an all-day cafe in prospect heights sounds like if zuni cafè reinvented itself and relocated to brooklyn —— At Oxalis, with its preset menus, you didn’t have to think about what to order because the decisions had been made for you. At Cafe Mado, you can order anything you want. But it turns out that what you want is very likely to be whatever the kitchen has dreamed up. You just don’t know it yet. Quote Link to comment Share on other sites More sharing options...
small h Posted January 2 Share Posted January 2 She writes like Amanda Hesser. And I do not mean that as a compliment. Quote Link to comment Share on other sites More sharing options...
backyardchef Posted January 3 Share Posted January 3 Now everybody reacts to the NYT restaurant reviews the way I always have. 😂 Quote Link to comment Share on other sites More sharing options...
Orik Posted January 4 Share Posted January 4 On 1/2/2025 at 6:16 PM, Diancecht said: turns out that what you want is very likely to be whatever the kitchen has dreamed up. You just don’t know it yet. From "Free will and the directionality of time" by M. Clark Quote Link to comment Share on other sites More sharing options...
small h Posted January 14 Share Posted January 14 (edited) Oh, look, an hourly report on all the hipsters eating at a hipster diner. https://www.nytimes.com/2025/01/14/dining/24-hour-diner.html Why not the Hollywood? Why not the Malibu? Why not the Orion? NOT ENOUGH HIPSTERS, THAT'S WHY!!! Edited January 14 by small h Quote Link to comment Share on other sites More sharing options...
backyardchef Posted January 14 Share Posted January 14 32 minutes ago, small h said: Why not the Malibu? That was my spot for many mental health getaways when I was working at RUB and after I realized that living on 4 Chelsea Papaya dogs a day was not a sustainable plan. Quote Link to comment Share on other sites More sharing options...
small h Posted January 14 Share Posted January 14 I lived at the Carteret (next to the Chelsea Hotel) in the 90s, and every morning I went out to buy a NYT and an egg & cheese from the Malibu. It was a good reason to get out of bed (and the apartment). Quote Link to comment Share on other sites More sharing options...
Diancecht Posted January 16 Author Share Posted January 16 i hope you like $14 mac-n-cheese Quote Link to comment Share on other sites More sharing options...
GerryOlds2TheReturnofGerry Posted January 17 Share Posted January 17 When did NYT start copying NYMag with the GIF lead images? Have to say I really enjoy them. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted January 30 Author Share Posted January 30 Another edgy dish, which reads as unremarkable on the menu, is the branzino. The boneless whole fish is roasted in the wood flames until the skin sizzles and crisps, then arrives at the table with its face intact — a treat for those who prize the tender cheeks. Feel free to request it headless, but either way, accompanied by a heap of nearly melted, saffron-scented onions and pine nuts, it is an unqualified triumph. —— the comments section in the article mention the lack of prices several times, and now we know why Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted January 31 Share Posted January 31 How very, very...edgy. 1 Quote Link to comment Share on other sites More sharing options...
Diancecht Posted Wednesday at 05:13 AM Author Share Posted Wednesday at 05:13 AM i kind of wonder if priya will become the next critic via osmosis. click ======== Yet several cooks The New York Times interviewed on the job said they saw the work as a chance to make a difference in the lives of the detainees, providing them a rare reminder of their humanity: a meal. “We become more trustworthy because of the food,” said Mr. Reina, a cheerful man with an understated swagger who has cooked at Rikers for 29 years. “Because they want to eat better.” His job involves much more than cooking — he considers himself a therapist, instructor and mentor for the detainees who help in the kitchen. He never asks them what they did to end up at Rikers. “Anybody could be on the other side of that fence,” he said. “I don’t judge.” 1 Quote Link to comment Share on other sites More sharing options...
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