
This Is TASTE 694: Inside the New York Magazine Food Beat with Chris Crowley
Nov 29, 2025
Chris Crowley, a senior writer at New York Magazine, dives into the vibrant food culture of NYC, spotlighting the enduring significance of bodegas as community hubs. He reveals insights from his investigation into permit fraud affecting street vendors and discusses the implications of AI-generated food imagery on authenticity in the culinary world. With anecdotes from his recent trips to Tokyo and Taipei, Chris sheds light on the changing landscape of food media and the pressures facing modern food writers.
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Taipei Meal That Stuck With Him
- Chris described a standout meal at Dawan Mato in Taipei, praising fried oysters and a sweet kung pao-style chicken with youtiao in the sauce.
- He kept detailed notes and plans to post about it on Instagram rather than write a New York-focused article.
City Reporting Through Restaurants
- Chris Crowley frames his work as "city reporting through restaurants," using eateries to explore labor, neighborhoods, and cultural change.
- He treats restaurants as lenses on New York's social and economic shifts rather than just food reviews.
Why Bodegas Endure In NYC
- The New York bodega persists because of convenience, immigrant ownership shifts, and deep cultural attachment across neighborhoods.
- Bodegas serve as low-barrier small-business hubs and neighborhood anchors amid economic pressure.






