Pete Wells

In this insightful discussion, food critic Pete Wells from The New York Times, renowned for his expertise in restaurant trends, dives into the matcha phenomenon. He explores how matcha's vibrant color and unique flavor led to its Instagram fame. Pete shares its significant role in Japanese tea ceremonies and its evolution into trendy desserts. He also touches on the rising demand and supply challenges, the issue of counterfeit matcha, and how major coffee chains are now embracing this green delight. Will matcha be a fleeting trend or a lasting staple?

Pete Wells, former restaurant critic for The New York Times, shares his insights on food and dining culture. He discusses the impact of social media on restaurant design and how everyone is now a food journalist. Wells reflects on the importance of sandwich structure and his fondness for overlooked restaurants. He also considers the challenges of maintaining anonymity as a critic and the consequences of big reviews. Plus, he reminisces about holiday cooking traditions and his current culinary projects.

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.

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, 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.