Pete Wells

New York Times restaurant critic Pete Wells discusses the challenges of being an anonymous reviewer and how he decides which places deserve bad reviews. The evolving role of restaurant critics and the impact of anti-immigrant sentiment on the culinary world are also explored. The power of negative reviews and the debate surrounding the critique of Guy Fieri's restaurant are discussed. The hosts delve into personal food preferences and the role of professional critics in understanding and appreciating dishes.

Pete Wells, the acclaimed restaurant critic for The New York Times, shares his journey through a transformative year in the dining world. He reflects on the pandemic's impact, discussing a shift from traditional star ratings to a more personal critique style. Wells recounts memorable experiences, including a revelatory visit to a Puerto Rican food trailer and dining adventures in unconventional settings. His insights challenge the norms of high-end dining and highlight the importance of empathy in food criticism during these unprecedented times.

Pete Wells, a New York Times reporter and former restaurant critic, dives into the evolving world of food criticism. He discusses the clash between traditional critics and social media influencers, sharing how TikTok and celebrity chefs have changed culinary power dynamics. Wells debates the authenticity of diversifying food reviews amidst cultural conversations and humorously reveals he’s never tasted dog or cat. The conversation uncovers the importance of maintaining credibility in journalism while adapting to rapidly changing trends in food and media.