Episode 196: Nikita Richardson (New York Times Cooking writer and editor)

Nikita Richardson, writer of New York Times Cooking's "Where to Eat: New York City" column/newsletter (pro tip: subscribe to it!), and an editor for the paper's Food section, sits down with Andrew to discuss restaurants, recommending restaurants, the shifting dining landscape, and her path to this unique and enviable role. A fun, informative, and free-ranging conversation.Click through to read Nikita's pieces on food in The Sims and "Where Are All the Black Restaurant Critics?" (both mentioned in the interview).** See Andrew LIVE in Chicago: If you live in Chicago or will be visiting for the James Beard Foundation Awards, please register for your FREE ticket to a panel he'll be moderating the afternoon of Sunday, June 12 on the steps owners, chefs, and coworkers can take to help make motherhood a non-issue for hospitality workers.**Calling all young chefs and aspiring chefs: If you're under 30, we encourage you to apply for the S.Pellegrino* Young Chef Academy Competition. Application deadline has been extended to June 30.  * our promotional partner
THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!