Co-Chief NYT Restaurant Critic Ligaya Mishan on Succeeding Pete Wells, Her Most Controversial Reviews, and Branching Out from NYC

2025-11-03 · 59 min · 8 entities

episode page audio

Asserted relationships

→ discusses Arts concept

0.40

evidence rules-v5
Feed category: Arts
→ discusses food concept

0.40

evidence rules-v5
Feed category: Food
→ hosted by Level Media company

0.40

evidence rules-v5
Feed author/publisher: Level Media

Entities found in this episode

concepts 6

mentioned Arts concept

0.50

evidence rules-v5
Feed category: Arts
mentioned food concept

0.50

evidence rules-v5
Feed category: Food
discusses Arts concept

0.40

evidence rules-v5
Feed category: Arts
discusses food concept

0.40

evidence rules-v5
Feed category: Food
mentioned NYC concept

0.35

evidence rules-v5
NYC
mentioned NYT concept

0.35

evidence rules-v5
NYT

companys 2

mentioned Level Media company

0.70

evidence rules-v5
Feed author/publisher: Level Media
hosted by Level Media company

0.40

evidence rules-v5
Feed author/publisher: Level Media

Episode description as stored

In a Chef’s Cut first, Adrienne and Joe sit down with co-chief restaurant critic for the New York Times, Ligaya Mishan. They ask her all about taking over for Pete Wells and what goes into writing her reviews every week. Plus, we discuss: The controversial Alinea review everyone is talking about Whether or not a one-star review should be considered "good" How the NYT picks restaurants to review The standards for reviewing a restaurant, including how soon is too soon and how much she eats Is it easy to get a reservation as a NYT critic (and does she get recognized)? Should critics have to read their reviews face-to-face with the people they’re criticizing? The influence of social media on restaurant reviews Ligaya’s favorite chef and which restaurant she wishes should could eat at Follow Ligaya: @ligayamishan Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm