The Daily Sunday Special: What Makes a Restaurant Great?
Sep 21, 2025
Join food writers Brett Anderson and Priya Krishna as they dive into the secrets behind America’s 50 best restaurants. Brett shares his unique evaluation strategy, emphasizing the impact of signature dishes and ambiance. Priya reveals emerging dining trends and discusses the evolution of restaurant concepts, from all-day cafes to food trucks transitioning to brick-and-mortar. Their lively conversation also features a fun quiz on iconic dishes, making this episode a delicious treat for food enthusiasts.
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Episode notes
Scout Continuously And Be Nimble
- Scout restaurants year-round with a running list and refine it before each trip.
- Be nimble on arrival: adjust reservations and follow locals to discover the best spots.
Use Toe Touches To Test Restaurants
- Use 'toe touches' (short visits) to test a place before committing a full meal.
- Cancel or expand reservations based on those quick visits to optimize your itinerary.
Judge Restaurants On Their Own Terms
- Judge a restaurant by whether it succeeds on its own terms, not by a single universal standard.
- Consider local context so a dish fresh in one place isn't unfairly labeled derivative elsewhere.
