This Is TASTE 704: The Year in NYC Restaurants with Alan Sytsma of New York Magazine & Mahira Rivers of the New York Times
Dec 19, 2025
In this insightful discussion, Alan Sytsma, the food editor at New York Magazine, shares his expertise on NYC dining trends, highlighting the challenges of restaurant openings and the importance of honest coverage. He also details the unique recipes behind the year's best new restaurants like Ha Snack Bar. Joining him is Mahira Rivers, a freelance restaurant critic for The New York Times, who reflects on her experiences, the rise of sour flavors, and her ambitious croissant project. Together, they explore the evolving landscape of New York's culinary scene.
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Lei: A Consistent Chinatown Gem
- Aliza repeatedly dined at Lei wine bar and loved its Chinese-American wine bar concept and consistent cooking.
- She highlighted standout dishes like jinhua ham with Asian pear and a braised short rib with sweet potato rice.
Fowl Witch: Beloved, Then Closed
- Matt named Fowl Witch his meal of the year and praised Carlo Maraci's effortless, trust-based service.
- He was shocked and disappointed when he learned the restaurant had temporarily closed and become an events space.
The Spiel Undermines The Experience
- Alan argued the scripted server "spiel" often backfires by feeling rote and popping the dining fantasy.
- He prefers authentic, concise service moments that match a table's vibe rather than rehearsed pitches.