Ryan!!! this is such wonderful news! Iām delighted more folks will be exposed to your thoughtful and nuanced writing š« Keep up the hard work, my friend!
What a deserved milestone! The Times is gaining two critics who genuinly understand how food writing can bridge culture and acces. Your Chateau Royale review alredy shows that balance between honoring tradition and evaluating whats on the plate today. Looking forward to seeing more of your work in those Tuesday newsletters.
I was so happy to see yours and Mahira's names pop up as contributors to the NYT! Congrats on the new gig, I'm looking forward to reading even more of your reviews :)
Picholine was my āgo-toā before/after the Philharmonic/Opera, favorite restaurants become a ābest friend,ā Max the fromagier, Terry, the owner and a welcoming who knew me and my favorite table š».. and as public school teachers my wife and I could Terryās cuisine, Forlini on Baxter Street and Esca, David Pasternak the spawn of Neptune .. all gone .. only Great NYC Noodletown left š„ā¦ restaurant prices insane, my favorite eating spot: my kitchen
Congratulations Ryan!!! So well deserved and Iām thrilled that even more people will be reading your writing. Also kudos for your ongoing commitment to surfacing great writing. Way to keep rising those tides! ā¤ļø
Many congratulations! I will enjoy the NY dining scene vicariously through your reviews!
Ryan!!! this is such wonderful news! Iām delighted more folks will be exposed to your thoughtful and nuanced writing š« Keep up the hard work, my friend!
What a deserved milestone! The Times is gaining two critics who genuinly understand how food writing can bridge culture and acces. Your Chateau Royale review alredy shows that balance between honoring tradition and evaluating whats on the plate today. Looking forward to seeing more of your work in those Tuesday newsletters.
Would be honored if you were a guest on my food podcast PUT IT IN MY MOUTH !
I was so happy to see yours and Mahira's names pop up as contributors to the NYT! Congrats on the new gig, I'm looking forward to reading even more of your reviews :)
Picholine was my āgo-toā before/after the Philharmonic/Opera, favorite restaurants become a ābest friend,ā Max the fromagier, Terry, the owner and a welcoming who knew me and my favorite table š».. and as public school teachers my wife and I could Terryās cuisine, Forlini on Baxter Street and Esca, David Pasternak the spawn of Neptune .. all gone .. only Great NYC Noodletown left š„ā¦ restaurant prices insane, my favorite eating spot: my kitchen
Congratulations Ryan!!! So well deserved and Iām thrilled that even more people will be reading your writing. Also kudos for your ongoing commitment to surfacing great writing. Way to keep rising those tides! ā¤ļø
Way to go Ryan. Look forward to reading your missives in āthe paper of recordā!
Congratulations, quite well deserved! Canāt wait to read more.
Huge congrats!! How exciting!
Congratulations ā very exciting! And the Times is lucky to have you.
Congrats, Ryan! Such great news