Restaurant delivery apps have made it possible to order pretty much anything we want to eat with the click of a button. The latest season of the Land of the Giants podcast explores the cost of that convenience. Enjoyed this episode? Follow Land of the Giants anywhere you get your podcasts. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Restaurant delivery apps have made it possible to order pretty much anything we want to eat with the click of a button. The latest season of the Land of the Giants podcast explores the cost of that convenience. Enjoyed this episode? Follow <a href="https://podcasts.apple.com/us/podcast/land-of-the-giants/id1465767420" rel="nofollow" target="_blank">Land of the Giants</a> anywhere you get your podcasts. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Introducing Land of the Giants: Delivery Wars

Eric Adams

(Originally aired December 2020) Brooklyn Borough President Eric Adams announced his candidacy for mayor in November and food and farming are a big part of it.Get in touch:Amanda Kludt (@k﻿ludt), Editor in Chief, EaterDaniel Geneen (@danielgeneen), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the Eater newsroom.Subscribe to Amanda’s weekly newsletter here.Follow Us:Eater.comFacebok.com/EaterYouTube.com/Eater@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit podcastchoices.com/adchoices

(Originally aired December 2020) Brooklyn Borough President <a href="https://twitter.com/ericadamsfornyc?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor" rel="nofollow" target="_blank">Eric Adams</a> announced his candidacy for mayor in November and food and farming are a big part of it. Get in touch:Amanda Kludt (<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">@k</a>﻿<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">ludt</a>), Editor in Chief, EaterDaniel Geneen (<a href="https://instagram.com/danielgeneen" rel="nofollow" target="_blank">@danielgeneen</a>), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the <a href="https://www.eater.com/" rel="nofollow" target="_blank">Eater newsroom</a>.Subscribe to Amanda’s weekly newsletter <a href="https://www.eater.com/pages/newsletter" rel="nofollow" target="_blank">here</a>.Follow Us:<a href="http://eater.com/" rel="nofollow" target="_blank">Eater.com</a><a href="http://facebok.com/Eater" rel="nofollow" target="_blank">Facebok.com/Eater</a><a href="http://youtube.com/Eater" rel="nofollow" target="_blank">YouTube.com/Eater</a>@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Mayoral Candidate Eric Adams Thinks Roof Farms Can Save New York (aired December 2020)

Amanda and Dan riff on the news of the day!Get in touch with the hosts:Amanda Kludt (@k﻿ludt), Editor in Chief, EaterDaniel Geneen (@danielgeneen), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the Eater newsroom.Subscribe to Amanda’s weekly newsletter here.Follow Us:Eater.comFacebok.com/EaterYouTube.com/Eater@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Amanda and Dan riff on the news of the day! Get in touch with the hosts:Amanda Kludt (<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">@k</a>﻿<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">ludt</a>), Editor in Chief, EaterDaniel Geneen (<a href="https://instagram.com/danielgeneen" rel="nofollow" target="_blank">@danielgeneen</a>), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the <a href="https://www.eater.com/" rel="nofollow" target="_blank">Eater newsroom</a>.Subscribe to Amanda’s weekly newsletter <a href="https://www.eater.com/pages/newsletter" rel="nofollow" target="_blank">here</a>.Follow Us:<a href="http://eater.com/" rel="nofollow" target="_blank">Eater.com</a><a href="http://facebok.com/Eater" rel="nofollow" target="_blank">Facebok.com/Eater</a><a href="http://youtube.com/Eater" rel="nofollow" target="_blank">YouTube.com/Eater</a>@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Oatly's Massive IPO, A Government Aid Update, and Impossible Burgers in Schools

Chef George Chen of China Live talks about pandemic pivots and reopening his 10,000 square foot restaurant in San Francisco.Get in touch with the hosts:Amanda Kludt (@k﻿ludt), Editor in Chief, EaterDaniel Geneen (@danielgeneen), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the Eater newsroom.Subscribe to Amanda’s weekly newsletter here.Follow Us:Eater.comFacebok.com/EaterYouTube.com/Eater@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef George Chen of <a href="https://www.instagram.com/chinalivesf/?hl=en" rel="nofollow" target="_blank">China Live</a> talks about pandemic pivots and reopening his 10,000 square foot restaurant in San Francisco.Get in touch with the hosts:Amanda Kludt (<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">@k</a>﻿<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">ludt</a>), Editor in Chief, EaterDaniel Geneen (<a href="https://instagram.com/danielgeneen" rel="nofollow" target="_blank">@danielgeneen</a>), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the <a href="https://www.eater.com/" rel="nofollow" target="_blank">Eater newsroom</a>.Subscribe to Amanda’s weekly newsletter <a href="https://www.eater.com/pages/newsletter" rel="nofollow" target="_blank">here</a>.Follow Us:<a href="http://eater.com/" rel="nofollow" target="_blank">Eater.com</a><a href="http://facebok.com/Eater" rel="nofollow" target="_blank">Facebok.com/Eater</a><a href="http://youtube.com/Eater" rel="nofollow" target="_blank">YouTube.com/Eater</a>@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

The Unique Challenge of Reopening a Massive Restaurant Space

One Fair Wage president Saru Jayaraman explains how the minimum wage laws are affecting hiring. Alice Cheng of Culinary Agents gives us the hiring data across major US markets. Jenn Saesue of Fish Cheeks NYC has an on-the-ground look at hiring staff right now.Get in touch with the hosts:Amanda Kludt (@k﻿ludt), Editor in Chief, EaterDaniel Geneen (@danielgeneen), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the Eater newsroom.Subscribe to Amanda’s weekly newsletter here.Follow Us:Eater.comFacebok.com/EaterYouTube.com/Eater@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit podcastchoices.com/adchoices

One Fair Wage president <a href="https://twitter.com/sarujayaraman?lang=en" rel="nofollow" target="_blank">Saru Jayaraman</a> explains how the minimum wage laws are affecting hiring. <a href="https://twitter.com/aliceycheng?lang=en" rel="nofollow" target="_blank">Alice Cheng</a> of Culinary Agents gives us the hiring data across major US markets. <a href="https://www.instagram.com/jennsaesue/?hl=en" rel="nofollow" target="_blank">Jenn Saesue</a> of <a href="https://www.instagram.com/fishcheeksnyc/?hl=en" rel="nofollow" target="_blank">Fish Cheeks NYC</a> has an on-the-ground look at hiring staff right now.Get in touch with the hosts:Amanda Kludt (<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">@k</a>﻿<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">ludt</a>), Editor in Chief, EaterDaniel Geneen (<a href="https://instagram.com/danielgeneen" rel="nofollow" target="_blank">@danielgeneen</a>), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the <a href="https://www.eater.com/" rel="nofollow" target="_blank">Eater newsroom</a>.Subscribe to Amanda’s weekly newsletter <a href="https://www.eater.com/pages/newsletter" rel="nofollow" target="_blank">here</a>.Follow Us:<a href="http://eater.com/" rel="nofollow" target="_blank">Eater.com</a><a href="http://facebok.com/Eater" rel="nofollow" target="_blank">Facebok.com/Eater</a><a href="http://youtube.com/Eater" rel="nofollow" target="_blank">YouTube.com/Eater</a>@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Experts Weigh in on the Restaurant Industry Labor Shortage

Eater Miami editor Olee Fowler talks about spring break and the growth in Miami's restaurant scene. Restauranteur Simon Kim of Cote New York and Cote Miami tells us what it's like running a super popular restaurant in two states that couldn't be more different.Get in touch with the hosts:Amanda Kludt (@k﻿ludt), Editor in Chief, EaterDaniel Geneen (@danielgeneen), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the Eater newsroom.Subscribe to Amanda’s weekly newsletter here.Follow Us:Eater.comFacebok.com/EaterYouTube.com/Eater@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Eater Miami editor <a href="https://twitter.com/oleefowler?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor" rel="nofollow" target="_blank">Olee Fowler</a> talks about spring break and the growth in Miami's restaurant scene. <a href="https://www.instagram.com/simonkimnyc/?hl=en" rel="nofollow" target="_blank">Restauranteur Simon Kim</a> of <a href="https://www.instagram.com/cote_nyc/?hl=en" rel="nofollow" target="_blank">Cote New York </a>and <a href="https://www.instagram.com/cotemiami/?hl=en" rel="nofollow" target="_blank">Cote Miami</a> tells us what it's like running a super popular restaurant in two states that couldn't be more different.Get in touch with the hosts:Amanda Kludt (<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">@k</a>﻿<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">ludt</a>), Editor in Chief, EaterDaniel Geneen (<a href="https://instagram.com/danielgeneen" rel="nofollow" target="_blank">@danielgeneen</a>), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the <a href="https://www.eater.com/" rel="nofollow" target="_blank">Eater newsroom</a>.Subscribe to Amanda’s weekly newsletter <a href="https://www.eater.com/pages/newsletter" rel="nofollow" target="_blank">here</a>.Follow Us:<a href="http://eater.com/" rel="nofollow" target="_blank">Eater.com</a><a href="http://facebok.com/Eater" rel="nofollow" target="_blank">Facebok.com/Eater</a><a href="http://youtube.com/Eater" rel="nofollow" target="_blank">YouTube.com/Eater</a>@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

What Miami's Pandemic Boom Means for its Restaurant Scene

Chuck Schumer

Senator Chuck Schumer calls in to talk about working closely with the Independent Restaurant Coalition to pass a $28.6 billion grant program for independent restaurants and bars in the American Rescue Plan.Get in touch with the hosts:Amanda Kludt (@k﻿ludt), Editor in Chief, EaterDaniel Geneen (@danielgeneen), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the Eater newsroom.Subscribe to Amanda’s weekly newsletter here.Follow Us:Eater.comFacebok.com/EaterYouTube.com/Eater@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit podcastchoices.com/adchoices

<a href="https://twitter.com/SenSchumer?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor" rel="nofollow" target="_blank">Senator Chuck Schumer</a> calls in to talk about working closely with the <a href="https://www.saverestaurants.com" rel="nofollow" target="_blank">Independent Restaurant Coalition</a> to pass a $28.6 billion grant program for independent restaurants and bars in the American Rescue Plan.Get in touch with the hosts:Amanda Kludt (<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">@k</a>﻿<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">ludt</a>), Editor in Chief, EaterDaniel Geneen (<a href="https://instagram.com/danielgeneen" rel="nofollow" target="_blank">@danielgeneen</a>), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the <a href="https://www.eater.com/" rel="nofollow" target="_blank">Eater newsroom</a>.Subscribe to Amanda’s weekly newsletter <a href="https://www.eater.com/pages/newsletter" rel="nofollow" target="_blank">here</a>.Follow Us:<a href="http://eater.com/" rel="nofollow" target="_blank">Eater.com</a><a href="http://facebok.com/Eater" rel="nofollow" target="_blank">Facebok.com/Eater</a><a href="http://youtube.com/Eater" rel="nofollow" target="_blank">YouTube.com/Eater</a>@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Senator Chuck Schumer Explains the Restaurant Bailout Package

Nixta Taqueria

Sara Mardanbigi and chef Edgar Rico of Nixta Taqueria in Austin, Texas join the show to talk about covid, the blizzard, and serving amazing tacos. Amanda and Dan talk Gwyneth Paltrow, Dunkin Donuts, Recipeasly, and more.Get in touch with the hosts:Amanda Kludt (@k﻿ludt), Editor in Chief, EaterDaniel Geneen (@danielgeneen), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the Eater newsroom.Subscribe to Amanda’s weekly newsletter here.Follow Us:Eater.comFacebok.com/EaterYouTube.com/Eater@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sara Mardanbigi and chef Edgar Rico of <a href="https://instagram.com/nixtataqueria?igshid=14swcgiogac18" rel="nofollow" target="_blank">Nixta Taqueria</a> in Austin, Texas join the show to talk about covid, the blizzard, and serving amazing tacos. Amanda and Dan talk Gwyneth Paltrow, Dunkin Donuts, Recipeasly, and more.Get in touch with the hosts:Amanda Kludt (<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">@k</a>﻿<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">ludt</a>), Editor in Chief, EaterDaniel Geneen (<a href="https://instagram.com/danielgeneen" rel="nofollow" target="_blank">@danielgeneen</a>), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the <a href="https://www.eater.com/" rel="nofollow" target="_blank">Eater newsroom</a>.Subscribe to Amanda’s weekly newsletter <a href="https://www.eater.com/pages/newsletter" rel="nofollow" target="_blank">here</a>.Follow Us:<a href="http://eater.com/" rel="nofollow" target="_blank">Eater.com</a><a href="http://facebok.com/Eater" rel="nofollow" target="_blank">Facebok.com/Eater</a><a href="http://youtube.com/Eater" rel="nofollow" target="_blank">YouTube.com/Eater</a>@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

How Nixta Taqueria Fed Thousands During the Texas Blizzard

On today's episode, we catch up on the debates over indoor dining, delivery, and restaurants requiring their staff to get vaccinated.Get in touch with the hosts:Amanda Kludt (@k﻿ludt), Editor in Chief, EaterDaniel Geneen (@danielgeneen), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the Eater newsroom.Subscribe to Amanda’s weekly newsletter here.Follow Us:Eater.comFacebok.com/EaterYouTube.com/Eater@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit podcastchoices.com/adchoices

On today's episode, we catch up on the debates over indoor dining, delivery, and restaurants requiring their staff to get vaccinated.Get in touch with the hosts:Amanda Kludt (<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">@k</a>﻿<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">ludt</a>), Editor in Chief, EaterDaniel Geneen (<a href="https://instagram.com/danielgeneen" rel="nofollow" target="_blank">@danielgeneen</a>), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the <a href="https://www.eater.com/" rel="nofollow" target="_blank">Eater newsroom</a>.Subscribe to Amanda’s weekly newsletter <a href="https://www.eater.com/pages/newsletter" rel="nofollow" target="_blank">here</a>.Follow Us:<a href="http://eater.com/" rel="nofollow" target="_blank">Eater.com</a><a href="http://facebok.com/Eater" rel="nofollow" target="_blank">Facebok.com/Eater</a><a href="http://youtube.com/Eater" rel="nofollow" target="_blank">YouTube.com/Eater</a>@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

The Debate Over Indoor Dining

Bill Esparza catches us up on the growing presence of birria in the USA. Gabe Hiatt joins us to explain the complicated new regulations being proposed around drinking in DC.Get in touch with the hosts:Amanda Kludt (@k﻿ludt), Editor in Chief, EaterDaniel Geneen (@danielgeneen), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the Eater newsroom.Subscribe to Amanda’s weekly newsletter here.Follow Us:Eater.comFacebok.com/EaterYouTube.com/Eater@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit podcastchoices.com/adchoices

<a href="https://www.instagram.com/streetgourmetla/?hl=en" rel="nofollow" target="_blank">Bill Esparza</a> catches us up on the growing presence of birria in the USA. <a href="https://twitter.com/Gabecito?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor" rel="nofollow" target="_blank">Gabe Hiatt</a> joins us to explain the complicated new regulations being proposed around drinking in DC.Get in touch with the hosts:Amanda Kludt (<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">@k</a>﻿<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">ludt</a>), Editor in Chief, EaterDaniel Geneen (<a href="https://instagram.com/danielgeneen" rel="nofollow" target="_blank">@danielgeneen</a>), Producer, Eaterdigest@eater.comMore to explore:Check out more great reporting from the <a href="https://www.eater.com/" rel="nofollow" target="_blank">Eater newsroom</a>.Subscribe to Amanda’s weekly newsletter <a href="https://www.eater.com/pages/newsletter" rel="nofollow" target="_blank">here</a>.Follow Us:<a href="http://eater.com/" rel="nofollow" target="_blank">Eater.com</a><a href="http://facebok.com/Eater" rel="nofollow" target="_blank">Facebok.com/Eater</a><a href="http://youtube.com/Eater" rel="nofollow" target="_blank">YouTube.com/Eater</a>@eater on Twitter and InstagramAbout Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

How Birria Became America's Hottest Taco Trend

Everything you need to know about the world of food each week. Amanda Kludt and Daniel Geneen bring you the wildest, most important stories from restaurants and kitchens around the world. It’ll make you laugh, it’ll make you think, and it’ll make you hungry! From Eater and the Vox Media Podcast Network.

As a restaurant owner, it’s tiresome listening to large restaurant group mouthpieces put down smaller restaurants  in smaller or rural locales by basically saying we’re doing it all wrong because our margins are so slim. We don’t have investors. It’s our own blood, sweat and tears as well as our own money. The competition is fierce for a limited number of consumers. I have owned my pizza restaurant for 36 years in a town of 7000 people with 4 national chains competing against me. I’ve managed to hold my own and make a decent living. It’s insulting to hear Alinea say I’m “doing it all wrong”.

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Love all the shows and helpful information!! Appreciate you all!

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Eater's Digest

Anthony Bourdain

Don't ask Anthony Bourdain to limit himself to other people's assumptions. It's been sixteen years since Kitchen Confidential blew up the food world; in the time since, he's built a career as a full-time expectation-upending maverick. Bourdain's books, television shows — and his not insignificant renegade charisma — have catapulted him into the kind of badass cross-genre celebrity that results in bros geeking out over him (though he doesn’t love that) and fans accosting him in the bathroom (he doesn’t totally love that either). Bourdain swung by the Eater Upsell studios to talk about his brand new cookbook, Instagram FOMO, and the life-altering magic of fatherhood. (Original air date: October 23, 2016) Learn more about your ad choices. Visit podcastchoices.com/adchoices

Don't ask Anthony Bourdain to limit himself to other people's assumptions. It's been sixteen years since Kitchen Confidential blew up the food world; in the time since, he's built a career as a full-time expectation-upending maverick. Bourdain's books, television shows — and his not insignificant renegade charisma — have catapulted him into the kind of badass cross-genre celebrity that results in bros geeking out over him (though he doesn’t love that) and fans accosting him in the bathroom (he doesn’t totally love that either). Bourdain swung by the Eater Upsell studios to talk about his brand new cookbook, Instagram FOMO, and the life-altering magic of fatherhood. (Original air date: October 23, 2016) Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Best Of: Anthony Bourdain

It's Michelin season in the Eater offices, which means endless debates about the value of the guide and its coveted stars. On today's upsell, Amanda and Dan talk with Ryan Sutton, Eater's chief food critic about the guide's limited scope and Stefanie Tuder, senior editor of Eater NY, about a problematic panel she attended. Email us anything at upsell@eater.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's Michelin season in the Eater offices, which means endless debates about the value of the guide and its coveted stars. On today's upsell, Amanda and Dan talk with Ryan Sutton, Eater's chief food critic about the guide's limited scope and Stefanie Tuder, senior editor of Eater NY, about a problematic panel she attended. Email us anything at upsell@eater.com Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Is the Michelin Guide Bullshit?

The freezer aisles are being overtaken by non dairy and diet ice creams; Zan Romanoff explains. Restaurant dessert menus are being taken over by soft serve and sundaes; Monica Burton explains. Finally, Bill Addison and Daniela Galarza judge a contest to decide what the best pint of ice cream actually is. Contestants: Stefanie Tuder, Esra Erol, Serena Dai, Matt Buchanan, Milly McGuinness, Pelin Keskin, Stephen Pelletteri. Hosted by: Daniel Geneen and Amanda Kludt. Sign up for Amanda Kludt’s newsletter here. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The freezer aisles are being overtaken by non dairy and diet ice creams; Zan Romanoff explains. Restaurant dessert menus are being taken over by soft serve and sundaes; Monica Burton explains. Finally, Bill Addison and Daniela Galarza judge a contest to decide what the best pint of ice cream actually is. Contestants: Stefanie Tuder, Esra Erol, Serena Dai, Matt Buchanan, Milly McGuinness, Pelin Keskin, Stephen Pelletteri. Hosted by: Daniel Geneen and Amanda Kludt. Sign up for Amanda Kludt’s newsletter here. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Everything You Need to Know About Ice Cream in 2018

Sean Brock

Charleston chef Sean Brock has been widely recognized for the Southern food he serves at his Husk restaurants and at tasting-menu spot McCrady’s. But, Brock has also made headlines for his personal struggle with an autoimmune disease and a recent revelation to the New York Times that he’s committed to sobriety after a stint in rehab. On this week’s Upsell, the high profile chef chats with Helen and Greg about taking time for self care, creating the “anti-tasting menu” tasting menu, and showing the world why Southern cuisine is the best on the planet. Check out the full transcript here. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Charleston chef Sean Brock has been widely recognized for the Southern food he serves at his Husk restaurants and at tasting-menu spot McCrady’s. But, Brock has also made headlines for his personal struggle with an autoimmune disease and a recent revelation to the New York Times that he’s committed to sobriety after a stint in rehab. On this week’s Upsell, the high profile chef chats with Helen and Greg about taking time for self care, creating the “anti-tasting menu” tasting menu, and showing the world why Southern cuisine is the best on the planet. Check out the full transcript here. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

How Sean Brock Reinvented Himself (and His Restaurants)

Aaron Franklin

Franklin BBQ

Aaron Franklin is the pitmaster behind Franklin Barbecue, the Austin barbecue restaurant that has had Texans and tourists lining up since it opened in 2009. Despite the high demand, Franklin is adamant about never opening up a second location, and on this week’s episode, he chats with hosts Helen and Greg about why that’s the case and how he’s expanding his business in a different way. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Aaron Franklin is the pitmaster behind Franklin Barbecue, the Austin barbecue restaurant that has had Texans and tourists lining up since it opened in 2009. Despite the high demand, Franklin is adamant about never opening up a second location, and on this week’s episode, he chats with hosts Helen and Greg about why that’s the case and how he’s expanding his business in a different way. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Why There Will Never Be A Second Franklin BBQ (Aaron Franklin)

Eater editors Serena Dai and Stefanie Tuder pop in to talk food and design trends, in NY and beyond. Then, Eater's national critic Bill Addison faces a lightning round of trendy ingredients and determines whether or not they're here to stay. Finally, the wizard behind Eater's instagram, Adam Moussa, reflects on 2017 in food pics and where he thinks we're heading in 2018. Email us! Upsell@eater.com Hosted by Amanda Kludt and Daniel Geneen Learn more about your ad choices. Visit podcastchoices.com/adchoices

Eater editors Serena Dai and Stefanie Tuder pop in to talk food and design trends, in NY and beyond. Then, Eater's national critic Bill Addison faces a lightning round of trendy ingredients and determines whether or not they're here to stay. Finally, the wizard behind Eater's instagram, Adam Moussa, reflects on 2017 in food pics and where he thinks we're heading in 2018. Email us! Upsell@eater.com Hosted by Amanda Kludt and Daniel Geneen Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

The Best and Worst Food Trends Heading into 2018

Jessica Seinfeld

Although Jessica Seinfeld says her culinary qualifications are minimal, her home cooking skills have led to four cookbooks. The latest is Food Swings, a book of recipes designed for a life of “virtue and vice.” Seinfeld stopped by the Upsell studio (with homemade cookies in hand) to discuss eating what she wants, the coffee maker that gets her out of bed in the morning, and why the Zabar’s lox counter was the perfect place for her husband Jerry to profess his love for the very first time. We'd LOVE to hear from you. Email us with your questions, comments, suggestions at Upsell@eater.com. and check us out on social! Jessica: instagram.com/jessseinfeld Helen: twitter.com/hels Greg: twitter.com/gregmorabito Eater: twitter.com/eater Learn more about your ad choices. Visit podcastchoices.com/adchoices

Although Jessica Seinfeld says her culinary qualifications are minimal, her home cooking skills have led to four cookbooks. The latest is Food Swings, a book of recipes designed for a life of “virtue and vice.” Seinfeld stopped by the Upsell studio (with homemade cookies in hand) to discuss eating what she wants, the coffee maker that gets her out of bed in the morning, and why the Zabar’s lox counter was the perfect place for her husband Jerry to profess his love for the very first time. We'd LOVE to hear from you. Email us with your questions, comments, suggestions at Upsell@eater.com. and check us out on social! Jessica: <a href="http://instagram.com/jessseinfeld" rel="nofollow" target="_blank">instagram.com/jessseinfeld</a> Helen: <a href="http://twitter.com/hels" rel="nofollow" target="_blank">twitter.com/hels</a> Greg: <a href="http://twitter.com/gregmorabito" rel="nofollow" target="_blank">twitter.com/gregmorabito</a> Eater: <a href="http://twitter.com/eater" rel="nofollow" target="_blank">twitter.com/eater</a> Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Jessica Seinfeld's Tips for Living a Manageably Fabulous Life

Wolfgang Puck

Wolfgang Puck is America’s first celebrity chef. The man behind Spago, Cut, and the eponymous airport restaurants you hope to find during layovers, among others, shaped California cuisine as we know it, the pizza included. Fittingly, his celebrity status has been set in stone with his very own star on the Hollywood Walk of Fame. Puck stopped by the Eater Upsell to chat with hosts Helen Rosner and Greg Morabito about creating celebrity hangouts, what’s wrong with restaurant criticism today, and why sex is best in the afternoon. Really. We'd LOVE to hear from you. Email us with your questions, comments, suggestions at Upsell@eater.com. and check us out on social! Wolfgang: wolfgangpuck.com Helen: twitter.com/hels Greg: twitter.com/gregmorabito Eater: twitter.com/eater Learn more about your ad choices. Visit podcastchoices.com/adchoices

Wolfgang Puck is America’s first celebrity chef. The man behind Spago, Cut, and the eponymous airport restaurants you hope to find during layovers, among others, shaped California cuisine as we know it, the pizza included. Fittingly, his celebrity status has been set in stone with his very own star on the Hollywood Walk of Fame. Puck stopped by the Eater Upsell to chat with hosts Helen Rosner and Greg Morabito about creating celebrity hangouts, what’s wrong with restaurant criticism today, and why sex is best in the afternoon. Really. We'd LOVE to hear from you. Email us with your questions, comments, suggestions at Upsell@eater.com. and check us out on social! Wolfgang: <a href="http://wolfgangpuck.com" rel="nofollow" target="_blank">wolfgangpuck.com</a> Helen: <a href="http://twitter.com/hels" rel="nofollow" target="_blank">twitter.com/hels</a> Greg: <a href="http://twitter.com/gregmorabito" rel="nofollow" target="_blank">twitter.com/gregmorabito</a> Eater: <a href="http://twitter.com/eater" rel="nofollow" target="_blank">twitter.com/eater</a> Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Wolfgang Puck on Pizza, Sex, and Airports

Going to popular, hyped-up restaurants is both an obsession and an occupational hazard for editors at Eater. So we've all had our fair share of lines, multi-hour waits, and shut outs.On the first episode of Eater’s Digest, we gathered Eater editors’ best tips and tricks for getting into restaurants with long waits, and then put a theory of our own to the test on a recent Saturday night at five of New York’s most notoriously busy restaurants. Plus, we discuss some of the biggest food news stories of the week, from a scourge of seagulls on the Jersey Coast, to the most recent shady move from a major food delivery service and more.Stories:Yelp Funneling Calls Through GrubhubBirds of Prey for HireMushroom In LawsNot-So-Biodegradable BowlsHosts:Amanda Kludt (@kludt), Editor in Chief, Eater Daniel Geneen (@danielgeneen), Producer, EaterMore to explore:Check out more great reporting from the Eater newsroom.Subscribe to Amanda’s weekly newsletter here.Follow Us:Eater.comFacebok.com/EaterYouTube.com/Eater@eater on Twitter and InstagramGet in Touch:digest@eater.comAbout Eater:Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Going to popular, hyped-up restaurants is both an obsession and an occupational hazard for editors at Eater. So we've all had our fair share of lines, multi-hour waits, and shut outs.On the first episode of Eater’s Digest, we gathered Eater editors’ best tips and tricks for getting into restaurants with long waits, and then put a theory of our own to the test on a recent Saturday night at five of New York’s most notoriously busy restaurants. Plus, we discuss some of the biggest food news stories of the week, from a scourge of seagulls on the Jersey Coast, to the most recent shady move from a major food delivery service and more.Stories:<a href="https://www.eater.com/2019/8/6/20756799/yelp-grubhub-phone-numbers-referral-fees-restaurants" rel="nofollow" target="_blank">Yelp Funneling Calls Through Grubhub</a><a href="https://www.inquirer.com/news/new-jersey/ocean-city-new-jersey-raptors-chasing-seagulls-boardwalk-20190805.html" rel="nofollow" target="_blank">Birds of Prey for Hire</a><a href="https://www.google.com/search?q=the+cut+mushroom+allergy&amp;oq=the+cut+mushroom+&amp;aqs=chrome.1.69i57j0l3.4691j0j4&amp;sourceid=chrome&amp;ie=UTF-8" rel="nofollow" target="_blank">Mushroom In Laws</a><a href="https://www.eater.com/2019/8/5/20754832/compostable-sweetgreen-chipotle-bowls-not-so-environmentally-friendly" rel="nofollow" target="_blank">Not-So-Biodegradable Bowls</a>Hosts:Amanda Kludt (<a href="https://twitter.com/kludt" rel="nofollow" target="_blank">@kludt</a>), Editor in Chief, Eater Daniel Geneen (<a href="https://twitter.com/danielgeneen" rel="nofollow" target="_blank">@danielgeneen</a>), Producer, EaterMore to explore:<a href="https://www.eater.com/" rel="nofollow" target="_blank">Check out more great reporting</a> from the Eater newsroom.Subscribe to Amanda’s weekly newsletter <a href="http://eater.com/pages/newsletter?_ga=2.25205757.1313443365.1565208017-107600573.1559232510" rel="nofollow" target="_blank">here.</a>Follow Us:<a href="https://www.eater.com/" rel="nofollow" target="_blank">Eater.com</a><a href="https://www.facebook.com/eater/" rel="nofollow" target="_blank">Facebok.com/Eater</a><a href="http://youtube.com/eater" rel="nofollow" target="_blank">YouTube.com/Eater</a>@eater on <a href="https://twitter.com/eater" rel="nofollow" target="_blank">Twitter</a> and <a href="https://instagram.com/eater" rel="nofollow" target="_blank">Instagram</a>Get in Touch:<a href="mailto:digest@eater.com">digest@eater.com</a>About Eater:Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK.  Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

How to Get Into Any Restaurant

Chef Will Horowitz has killed a lot of eels for his delicious smoked eel sandwich at Harry &amp; Ida's in NYC. Chefs Katrina Zito and Sarah Cooper have witnessed the deaths of many relationships at their steakhouse St. Anselm. Eater's restaurant editor Hillary Dixler Canavan noticed that the very pretty plants taking over some of the countries pretties restaurants are starting to die. Hosted by: Daniel Geneen and Amanda Kludt. Sign up for Amanda Kludt’s newsletter here and complain to us upsell@eater.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Will Horowitz has killed a lot of eels for his delicious smoked eel sandwich at Harry &amp; Ida's in NYC. Chefs Katrina Zito and Sarah Cooper have witnessed the deaths of many relationships at their steakhouse St. Anselm. Eater's restaurant editor Hillary Dixler Canavan noticed that the very pretty plants taking over some of the countries pretties restaurants are starting to die. Hosted by: Daniel Geneen and Amanda Kludt. Sign up for Amanda Kludt’s newsletter here and complain to us upsell@eater.com Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Things That Die in Restaurants (Eels, Relationships, Plants)

John Besh

On October 21st Brett Anderson of Nola.com, The Times Picayune, filed a 6000 word report claiming that 25 employees reported experiencing sexual harassment while on the job working for Besh Restaurant Group. Additionally, John Besh himself was accused of engaging in a “long-term unwelcome sexual relationship” with an employee. On today's Upsell, Eater New Orleans editor Stephanie Carter explains how big a deal John Besh is, and Brett Anderson describes what went into putting together a piece of this magnitude. The Eater Upsell is hosted by Amanda Kludt and Daniel Geneen, email us at upsell@eater.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

On October 21st Brett Anderson of <a href="http://Nola.com" rel="nofollow" target="_blank">Nola.com</a>, The Times Picayune, filed a 6000 word report claiming that 25 employees reported experiencing sexual harassment while on the job working for Besh Restaurant Group. Additionally, John Besh himself was accused of engaging in a “long-term unwelcome sexual relationship” with an employee. On today's Upsell, Eater New Orleans editor Stephanie Carter explains how big a deal John Besh is, and Brett Anderson describes what went into putting together a piece of this magnitude. The Eater Upsell is hosted by Amanda Kludt and Daniel Geneen, email us at upsell@eater.com. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

What It Took to Take down John Besh

Jeni Britton Bauer

Jeni Britton Bauer founded Jeni’s Splendid Ice Creams in 2002 to make better American ice creams. In the decade plus since then, Jeni’s has grown to become one of the leaders of the movement for higher-quality pints. In her conversation with Helen and Greg, the ice cream maker reveals the secret to coming up with her uber-creative ice cream flavors, explains how she came out ahead of a 2015 listeria outbreak, and grapples with mixing ice cream and politics. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jeni Britton Bauer founded Jeni’s Splendid Ice Creams in 2002 to make better American ice creams. In the decade plus since then, Jeni’s has grown to become one of the leaders of the movement for higher-quality pints. In her conversation with Helen and Greg, the ice cream maker reveals the secret to coming up with her uber-creative ice cream flavors, explains how she came out ahead of a 2015 listeria outbreak, and grapples with mixing ice cream and politics. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Jeni Britton Bauer's Ice Cream Secrets

Dana Cowin

Dana Cowin spent 21 years as the editor in chief of Food &amp; Wine. During that time, she played a key role in fueling the rise of the celebrity chef. Now, she talks one-on-one to women in the food world on her podcast Speaking Broadly. In her chat with Helen, the food media powerhouse looks back on the moment food became not just something to eat, but an experience to have, reveals her feelings on meal kits, and explains why it's an exciting time to be a woman in the restaurant industry.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dana Cowin spent 21 years as the editor in chief of Food &amp; Wine. During that time, she played a key role in fueling the rise of the celebrity chef. Now, she talks one-on-one to women in the food world on her podcast Speaking Broadly. In her chat with Helen, the food media powerhouse looks back on the moment food became not just something to eat, but an experience to have, reveals her feelings on meal kits, and explains why it's an exciting time to be a woman in the restaurant industry.  Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Dana Cowin On the Most Exciting Time in the Food World

Joe House

Sonia Chopra

Eater's resident baseball expert, Sonia Chopra, drops in to talk about her 2018/19 stadium food guide. Sonia and Dan talk to the executive chef of Citi Field, Patrick Schaeffer, about how he runs food at his stadium. John Karangis, chef of Union Square Hospitality Group's events and stadium program, talks about putting Shake Shack's relationship with baseball parks. And of course, Joe House, of The House of Carbs pod, calls in to tell us how he approaches eating at ball games. Hosted by: Amanda Kludt and Daniel Geneen. Sign up for Amanda Kludt’s newsletter here. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Eater's resident baseball expert, Sonia Chopra, drops in to talk about her 2018/19 stadium food guide. Sonia and Dan talk to the executive chef of Citi Field, Patrick Schaeffer, about how he runs food at his stadium. John Karangis, chef of Union Square Hospitality Group's events and stadium program, talks about putting Shake Shack's relationship with baseball parks. And of course, Joe House, of The House of Carbs pod, calls in to tell us how he approaches eating at ball games. Hosted by: Amanda Kludt and Daniel Geneen. Sign up for Amanda Kludt’s newsletter here. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

How Baseball Stadiums Became Culinary Destinations (With Joe House and Sonia Chopra)

Jonathan Gold

This past weekend, Los Angeles Times restaurant critic Jonathan Gold died at the age of 57. Robert Sietsema, Peter Meehan, and Meghan McCarron share some stories and discuss the legacy of the legendary food writer. Hosted by: Amanda Kludt and Daniel Geneen. Sign up for Amanda Kludt’s newsletter here Learn more about your ad choices. Visit podcastchoices.com/adchoices

This past weekend, Los Angeles Times restaurant critic Jonathan Gold died at the age of 57. Robert Sietsema, Peter Meehan, and Meghan McCarron share some stories and discuss the legacy of the legendary food writer. Hosted by: Amanda Kludt and Daniel Geneen. Sign up for Amanda Kludt’s newsletter here Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Why Jonathan Gold Mattered So Much

Samin Nosrat

Chef Samin Nosrat is the author of the James Beard Award-winning cookbook Salt, Fat, Acid, Heat, a teacher, and now a television host! Her Netflix show, also named Salt, Fat, Acid, Heat comes out October 11th (AKA tomorrow!). Hosted by: Daniel Geneen and Amanda Kludt. Sign up for Kludt’s newsletter here and complain to us upsell@eater.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Samin Nosrat is the author of the James Beard Award-winning cookbook Salt, Fat, Acid, Heat, a teacher, and now a television host! Her Netflix show, also named Salt, Fat, Acid, Heat comes out October 11th (AKA tomorrow!). Hosted by: Daniel Geneen and Amanda Kludt. Sign up for Kludt’s newsletter here and complain to us upsell@eater.com Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

How Chef Samin Nosrat Turned Salt, Fat, Acid, Heat into a Netflix Show

Melissa Clark

Melissa Clark is one of America’s greatest recipe scribes. Over the last two decades, she's worked on nearly 40 cookbooks and contributed countless recipes to the New York Times food section, where she's a columnist. One of her NYT contributions, a recipe based on a Manhattan restaurant’s guacamole with peas, ignited a firestorm, with both Barack Obama and Jeb Bush weighing in on the controversial dish. During her chat with Helen and Greg, Melissa gives the full story behind Pea GuacamoleGate, and she explains the inspiration behind her new cookbook, Dinner: Changing the Game. Get the full transcript for this episode (and all Eater Upsell episodes) at eater.com/upsell Learn more about your ad choices. Visit podcastchoices.com/adchoices

Melissa Clark is one of America’s greatest recipe scribes. Over the last two decades, she's worked on nearly 40 cookbooks and contributed countless recipes to the New York Times food section, where she's a columnist. One of her NYT contributions, a recipe based on a Manhattan restaurant’s guacamole with peas, ignited a firestorm, with both Barack Obama and Jeb Bush weighing in on the controversial dish. During her chat with Helen and Greg, Melissa gives the full story behind Pea GuacamoleGate, and she explains the inspiration behind her new cookbook, Dinner: Changing the Game. Get the full transcript for this episode (and all Eater Upsell episodes) at <a href="http://eater.com/upsell" rel="nofollow" target="_blank">eater.com/upsell</a> Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Melissa Clark and the War Over Pea Guacamole

Brian Koppelman

Brian Koppelman loves restaurants, a fact that he’s made eminently clear as co-creator of the Showtime series Billions. On this week’s Upsell, the screenwriter and podcast host talks to Helen and Greg about why he admires chefs and what the audience can learn by paying close attention to the restaurants featured on the show. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Brian Koppelman loves restaurants, a fact that he’s made eminently clear as co-creator of the Showtime series Billions. On this week’s Upsell, the screenwriter and podcast host talks to Helen and Greg about why he admires chefs and what the audience can learn by paying close attention to the restaurants featured on the show. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

The Relationship Between Wall Street Money and NYC Restaurants (Billions Creator Brian Koppelman)

On its surface, restaurant criticism sounds like a pretty great gig. But dining out on the company dime, trying all the best new restaurants and getting paid to eat dinner out isn’t all that glamorous when you peak behind the curtain. We called in two critics, Bon Appétit Deputy Editor Julia Kramer, who’s responsible for the magazine’s annual Hot 10 list, and our own Ryan Sutton, who covers New York, to tell us about the making of a restaurant review and the things that make their line of work uniquely strange. We also get into the biggest food stories of the week, from Popeye’s wildly popular new sandwich, to a beloved Brooklyn pizza joint getting nailed for tax evasion and a Cheeto-fueled conspiracy theory surrounding a certain tech giant.Stories:• Popeye’s vs. Everyone Else• Di Fara Shuttered for Tax Evasion• Does Jeff Bezos Know How to Eat Cheetos?Featuring:Julia Kramer (@juliakramer)Ryan Sutton (@qualityrye)Hosts: Amanda Kludt (@kludt),  Editor in Chief, EaterDaniel Geneen (@danielgeneen), Producer, EaterMore to explore:Check out more great reporting from the Eater newsroom.Subscribe to Amanda’s weekly newsletter here.Follow Us:Eater.comFacebok.com/EaterYouTube.com/Eater@eater on Twitter and InstagramGet in Touch:digest@eater.comAbout Eater:Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit podcastchoices.com/adchoices

On its surface, restaurant criticism sounds like a pretty great gig. But dining out on the company dime, trying all the best new restaurants and getting paid to eat dinner out isn’t all that glamorous when you peak behind the curtain. We called in two critics, Bon Appétit Deputy Editor Julia Kramer, who’s responsible for the magazine’s annual Hot 10 list, and our own Ryan Sutton, who covers New York, to tell us about the making of a restaurant review and the things that make their line of work uniquely strange. We also get into the biggest food stories of the week, from Popeye’s wildly popular new sandwich, to a beloved Brooklyn pizza joint getting nailed for tax evasion and a Cheeto-fueled conspiracy theory surrounding a certain tech giant.Stories:<a href="https://www.eater.com/2019/8/22/20828766/popeyes-crispy-chicken-sandwich-headline-predictions" rel="nofollow" target="_blank">• Popeye’s vs. Everyone Else</a><a href="https://ny.eater.com/2019/8/20/20823210/di-fara-midwood-unpaid-taxes-closed-nyc" rel="nofollow" target="_blank">• Di Fara Shuttered for Tax Evasion</a><a href="https://melmagazine.com/en-us/story/how-does-jeff-bezos-eat-cheetos-an-investigation" rel="nofollow" target="_blank">• Does Jeff Bezos Know How to Eat Cheetos?</a>Featuring:Julia Kramer (<a href="https://www.instagram.com/juliakramer/?hl=en" rel="nofollow" target="_blank">@juliakramer</a>)Ryan Sutton (<a href="https://twitter.com/qualityrye?s=17" rel="nofollow" target="_blank">@qualityrye</a>)Hosts: Amanda Kludt (<a href="https://voxmedia.slack.com/team/U029X8V4V" rel="nofollow" target="_blank">@kludt</a>),  Editor in Chief, EaterDaniel Geneen (<a href="https://voxmedia.slack.com/team/U3Z91E25S" rel="nofollow" target="_blank">@danielgeneen</a>), Producer, EaterMore to explore:Check out more great reporting from the Eater newsroom.Subscribe to Amanda’s weekly newsletter here.Follow Us:<a href="http://eater.com/" rel="nofollow" target="_blank">Eater.com</a><a href="http://facebok.com/Eater" rel="nofollow" target="_blank">Facebok.com/Eater</a><a href="http://youtube.com/Eater" rel="nofollow" target="_blank">YouTube.com/Eater</a>@eater on Twitter and InstagramGet in Touch:<a href="mailto:digest@eater.com">digest@eater.com</a>About Eater:Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

Inside the Weird World of Restaurant Critics

Erica Hall, general manager of Brooklyn hot spot Win Son, drops by the show to help us all be better diners.Hosted by: Amanda Kludt (instagram/twitter) and Daniel Geneen (instagram/twitter). Complain to us at upsell@eater.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Erica Hall, general manager of Brooklyn hot spot <a href="https://www.instagram.com/winsonbrooklyn/?hl=en" rel="nofollow" target="_blank">Win Son</a>, drops by the show to help us all be better diners.Hosted by: Amanda Kludt (<a href="http://instagram.com/kludt" rel="nofollow" target="_blank">instagram</a>/<a href="http://twitter.com/kludt" rel="nofollow" target="_blank">twitter</a>) and Daniel Geneen (<a href="http://instagram.com/danielgeneen" rel="nofollow" target="_blank">instagram</a>/<a href="http://twitter.com/dangeneen" rel="nofollow" target="_blank">twitter</a>). Complain to us at upsell@eater.com Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="nofollow" target="_blank">podcastchoices.com/adchoices</a>

The Worst Things New York Diners Do in Restaurants

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