Longtime listeners know that Claud restaurant is one of Andrew's favorite places in New York City. And that Penny, the same group's seafood-counter restaurant, has also been a rousing success. In a rare interview, chef of both restaurants, Joshua Pinsky, sits down with Andrew to discuss his personal and professional background, and related subjects, such as whether his distinct, stripped-down style fits into a larger culinary movement.

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.

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