Eric Kim is a writer and columnist at the New York Times, and he’s working on some exciting new projects. Eric is one of our favorite guests, and we cover many topics of the day in our conversation, including some of his latest writing, what he’s cooking, where he’s dining out, and his essay collection Spaghetti Junction, which will be released next year. We also discuss Food52, which recently announced its bankruptcy and quest for new ownership, and Eric's time working there. A terrific conversation.

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Luca Servodio is a guy who knows his way around Los Angeles restaurants. In 2021, he reviewed 100 Los Angeles pizzas in 365 days through his LA Countdown Instagram account, and he followed up by taking on 100 taquerias in 2022, 100 epic LA sandwiches in 2023, 100 iconic LA noodle dishes in 2024, and 100 burgers in 2025. Today the LA Countdown is a community that is home to The LA Food Podcast and other projects. In this episode, we talk with Luca about his 2026 plans to tackle LA as well as some of his favorite restaurants, chefs, and underrated spots. We also discuss Noma’s forthcoming pop-up in the city and how he approaches building a growing media company.

Also on the show Aliza catches up with Adele Blanton and Elliott Rosenberg. They are the cofounders of Waiting, a new print magazine about artists working in NYC’s food and beverage industry. They’ve released three issues in their first year, a huge accomplishment, and today on the show, we chat about how the magazine started and how it’s growing.

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Jerrelle Guy is an award-winning author and celebrated food photographer. A graduate of the Rhode Island School of Design, she received her master’s in gastronomy from Boston University and was nominated for a James Beard Award for her debut cookbook, Black Girl Baking. She is back with a terrific new book, We Fancy, and we hear about her interpretation of fancy, as well as how she thinks about developing recipes for all styles of dining.  

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Scott Conant is a James Beard Award–winning chef, TV personality, and pasta sauce savant. Matt still dreams about the Scarpetta spaghetti. It was a lot of fun having Scott in the studio to talk about his time coming up in New York City restaurants and why he decided to launch a food company, Martone Street, and compete for attention on the highly competitive tomato sauce shelf. 

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Brooks Reitz writes the wonderful newsletter A Small & Simple Thing, which has become one of our favorite reads. He also runs restaurants in Charleston and New Orleans, including Leon’s Oyster Shop, Little Jack’s Tavern, Melfi’s, and the Bell. In this conversation we talk about Brook’s unique worldview, built around restaurant hospitality, tastemaking (the not annoying kind), and design. We talk about the recent British Invasion for restaurants in America, and his acquisition of the Houston’s / Hillstone training manual. 

And before that we have a great conversation with Johno Morisano and chef Mashama Bailey, partners at The Grey, an acclaimed and progressive restaurant located in historic downtown Savannah, Georgia. In this interview we chat with the pair about how they think about the big picture (together) and bounce around menu ideas (sometimes, not together). It’s an enlightening and entertaining conversation about collaborating in a modern dining setting. 

The views expressed in this podcast are those of the speakers – not of Resy—and do not constitute professional advice.

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Ella Quittner is a journalist, screenwriter, and humorist who writes about obsession, culture, and food. She’s the author of a terrific new cookbook, Obsessed with the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-to-Head Tests. On this very fun episode we talk about those tests, and finding the absolute best recipes for biscuits, pancakes, cookies, yellow cake, roasted chicken, and so much more. We also talk about her writing, and unique journey to cookbook authordom. 

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Preston Clark is the executive chef at Lure Fishbar and Bar Mercer in New York City, and he joins us in the studio to talk about his unique career. Clark’s father, Patrick Clark, was the original chef at the Odeon and the first Black chef to win a James Beard Award. Tragically, Patrick passed away in 1998 at the age of 42. Preston has picked up the Clark legacy while writing his own chapters, and we talk about his early chef life working with his dad at Tavern on the Green and his creative approach to comfort food cooking at his wildly popular New York City restaurants.

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Rick Bayless joins us in the studio for a truly memorable conversation. Rick is a chef, TV personality, cookbook author, and great advocate for Mexican cooking and culture. He joins us in the studio for a candid talk about his deeply personal history with Mexican cuisine, including the opening of his pioneering restaurant Frontera Grill in Chicago and his life in and out of the kitchen. 

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Natasha Pickowicz is a New York City–based chef and the author of More Than Cake, which was named a New York Times Best Cookbook of 2023 as well as a James Beard Award finalist. She’s also a hot pot obsessive who regularly hosts pop-ups of the communal East Asian dining experience in NYC. Now she’s sharing all her family hot pot wisdom and the techniques she’s adapted as a chef in a new book: Everyone Hot Pot. It’s so fun to have Natasha back on the show to go deep on everything you need to host a hot pot night at home.

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What a fun time having Nathan Thornburgh in the studio. Nathan is a former Time magazine foreign correspondent editor and is the CEO of Roads & Kingdoms, which he cofounded with writer Matt Goulding and at which Anthony Bourdain was a partner. We’ve long admired Nathan’s journalistic muscle and great feel for a story. We talk about the founding of Roads & Kingdoms and how the company’s pivot to organized travel has been a really great choice. 

Also: Fresh Food TV with Matt Goulding

Have a future guest request? A restaurant we should visit? Take the ⁠⁠⁠⁠⁠⁠⁠This Is TASTE listener survey⁠⁠⁠⁠⁠⁠⁠. We really appreciate the feedback.

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