It's hard not to get drawn into the swan song of buzzy, sexy places that are getting a lot of press because they have high r publicists. I wonder what it was like to do this job when there was more local news. There is some coverage of em of the restaurants that kam cardashian and pete david said. But that's the last time i've seen any restaurant coveragei ut s tanta iland yet yet.
Hannah Goldfield is the food critic at The New Yorker.
“There are just only so many ways to say ‘crunchy.’ There's ‘crunchy,’ there's ‘crisp,’ there's ‘crispy,’ you can say something ‘crackles,’ and that's kind of it. It's really, really hard. And a lot of things are crunchy. It's a really specific sensation that needs to be described. But I've had moments where I'm like, I can't say crunchy again in a sentence. What am I going to do? How do I get this across?”
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