Matthew Schneier is currently the chief restaurant critic at New York magazine and previously reported on fashion and culture at The Cut and the New York Times. Matthew joined us in the studio to talk about the job he took over a little more than six months ago. We discuss putting his own unique stamp on the coverage, what he looks for in both old and new NYC restaurants to review, and how he came to the job in the first place. Matthew is one of our favorite writers around, and it was so great catching up.

Also on the show, Aliza and Matt catch up about three things they each are into right now, including: Patita at Spoon & Pork in Los Angeles, the forthcoming cookbook from Los Angeles restaurant Kismet, Kismet: Bright, Fresh, Vegetable-Loving Recipes, clam kalguksu at Hangari Kalguksu in Los Angeles, Mom’s Touch Lab in Seoul, Little Fatty in Los Angeles, and come to France this summer with Matt and Marissa Mullen!

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MORE FROM MATTHEW SCHNEIER:

Will Four Twenty Five Kill the Grill [NY Mag]
Not-So-Plain Slices [NY Mag]
Keith McNally, to Go [NY Mag]
The Good Used Book Edition [WITI]

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363: New York Magazine Restaurant Reviewing with Matthew Schneier