https://art19.com/shows/grub-street-podcast en Grub Street’s editor and ‘New York’ Magazine’s chief restaurant critic discuss the most pressing, vital food-world issues. https://megaphone.imgix.net/podcasts/deb287ca-4117-11ea-9b68-1bae72b39020/image/fa7c5cb86269a9110e929107826ad18bf25002d7d3b7614e033065f17a34aa31b22fa9a77913fae25c5f9c329cb66b6aaa83e5a3216bc1de316ff17e32501d71.jpeg?ixlib=rails-4.3.1&max-w=3000&max-h=3000&fit=crop&auto=format,compress https://art19.com/shows/grub-street-podcast episodic New York Magazine / Panoply Grub Street’s editor and ‘New York’ Magazine’s chief restaurant critic discuss the most pressing, vital food-world issues. Grub Street’s editor and ‘New York’ Magazine’s chief restaurant critic discuss the most pressing, vital food-world issues.

]]> New York Magazine / Panoply dev@megaphone.fm Platty and the Admiral riff on eating local as they toast the end of season one with Chef Alfred Portale at Gotham Bar and Grill. Thu, 22 Sep 2016 20:37:00 -0000 Episode 22: Love Thy Neighborhood Restaurant full New York Magazine / Panoply Platty and the Admiral riff on eating local as they toast the end of season one with Chef Alfred Portale at Gotham Bar and Grill. Platty and the Admiral riff on eating local as they toast the end of season one with Chef Alfred Portale at Gotham Bar and Grill. 1866 yes What happens when your doctor is yelling "MAYDAY" and you're eating 10,000 calories of Peking Duck per day for work? Adam Platt sought a nutritionist to help him drop the weight while keeping his job. A celebrity dietitian named Tanya Zuckerbrot took up the challenge. Now forty pounds down, we have Tanya on the show to discuss the F-Factor Diet. Meanwhile, The Admiral is concerned: has Platty has joined a cult? Thu, 08 Sep 2016 22:00:00 -0000 Episode 21: Food Critic on a Diet full New York Magazine / Panoply What happens when your doctor is yelling "MAYDAY" and you're eating 10,000 calories of Peking Duck per day for work? Adam Platt sought a nutritionist to help him drop the weight while keeping his job. A celebrity dietitian named Tanya Zuckerbrot took up the challenge. Now forty pounds down, we have Tanya on the show to discuss the F-Factor Diet. Meanwhile, The Admiral is concerned: has Platty has joined a cult? What happens when your doctor is yelling "MAYDAY" and you're eating 10,000 calories of Peking Duck per day for work? Adam Platt sought a nutritionist to help him drop the weight while keeping his job. A celebrity dietitian named Tanya Zuckerbrot took up the challenge. Now forty pounds down, we have Tanya on the show to discuss the F-Factor Diet. Meanwhile, The Admiral is concerned: has Platty has joined a cult? 2036 yes The Admiral declares breakfast to be the pinnacle of everyday luxury. Platty, however, is skeptical of this claim - until he gets to thinking about merry old England... Fri, 26 Aug 2016 01:00:00 -0000 Episode 20: In Praise of Breakfast full New York Magazine / Panoply The Admiral declares breakfast to be the pinnacle of everyday luxury. Platty, however, is skeptical of this claim - until he gets to thinking about merry old England... The Admiral declares breakfast to be the pinnacle of everyday luxury. Platty, however, is skeptical of this claim - until he gets to thinking about merry old England... 1090 no Platty and the Admiral marvel at the latest frontiers in meatless patty innovation. Is "veggie burger" even the right phrase for the modern version of this hippie classic? Plus: Platty tells you his top seven choices for where to find the best veggie burger (or whatever you want to call them). Thu, 11 Aug 2016 20:31:28 -0000 Episode 19: Veggie Burgers full New York Magazine / Panoply Platty and the Admiral marvel at the latest frontiers in meatless patty innovation. Is "veggie burger" even the right phrase for the modern version of this hippie classic? Plus: Platty tells you his top seven choices for where to find the best veggie burger (or whatever you want to call them). Platty and the Admiral marvel at the latest frontiers in meatless patty innovation. Is "veggie burger" even the right phrase for the modern version of this hippie classic? Plus: Platty tells you his top seven choices for where to find the best veggie burger (or whatever you want to call them). 1349 no New York's famed Four Seasons restaurant is closing, which has Platty waxing nostalgic, and the Admiral rolling his eyes.  Fri, 29 Jul 2016 18:10:45 -0000 Episode 18: Closing Time at the Four Seasons full New York Magazine / Panoply New York's famed Four Seasons restaurant is closing, which has Platty waxing nostalgic, and the Admiral rolling his eyes.  New York's famed Four Seasons restaurant is closing, which has Platty waxing nostalgic, and the Admiral rolling his eyes.  1255 no Larry Olmsted, author of "Real Food, Fake Food," joins Platty and the Admiral at Frankie's 457 to scare the living daylights out of them with tales of fake steak, suspicious sushi, and tomato tomfoolery. By the end, our heroes are no longer certain they can confidently enjoy the gourmet meatballs on their plates - or anything else they ever plan to consume, for that matter. Thu, 14 Jul 2016 15:00:00 -0000 Episode 17: Food Scams full New York Magazine / Panoply Larry Olmsted, author of "Real Food, Fake Food," joins Platty and the Admiral at Frankie's 457 to scare the living daylights out of them with tales of fake steak, suspicious sushi, and tomato tomfoolery. By the end, our heroes are no longer certain they can confidently enjoy the gourmet meatballs on their plates - or anything else they ever plan to consume, for that matter. Larry Olmsted, author of "Real Food, Fake Food," joins Platty and the Admiral at Frankie's 457 to scare the living daylights out of them with tales of fake steak, suspicious sushi, and tomato tomfoolery. By the end, our heroes are no longer certain they can confidently enjoy the gourmet meatballs on their plates - or anything else they ever plan to consume, for that matter. 1956 no Restaurants are realizing they can put themselves on the map with an innovative approach to the classic burger. But it's not as simple as it sounds to create a burger that truly creates what Platty calls "burger zombies." He and the Admiral once again venture to Brooklyn to sample the fare at Emily, which is ostensibly a pizza restaurant, but is best known for its burger, an incredible blend of dry-aged beef, caramelized onions, and the mysterious "Emmy Sauce." Thu, 30 Jun 2016 20:34:45 -0000 Episode 16: The Golden Age of the Burger full New York Magazine / Panoply Restaurants are realizing they can put themselves on the map with an innovative approach to the classic burger. But it's not as simple as it sounds to create a burger that truly creates what Platty calls "burger zombies." He and the Admiral once again venture to Brooklyn to sample the fare at Emily, which is ostensibly a pizza restaurant, but is best known for its burger, an incredible blend of dry-aged beef, caramelized onions, and the mysterious "Emmy Sauce." Restaurants are realizing they can put themselves on the map with an innovative approach to the classic burger. But it's not as simple as it sounds to create a burger that truly creates what Platty calls "burger zombies." He and the Admiral once again venture to Brooklyn to sample the fare at Emily, which is ostensibly a pizza restaurant, but is best known for its burger, an incredible blend of dry-aged beef, caramelized onions, and the mysterious "Emmy Sauce." 1462 no Despite his persistent protestations that lists are lame, Platty is prodded into announcing his picks for NYC's five best dining spots.  Fri, 17 Jun 2016 06:26:00 -0000 Episode 15: The Five Best Restaurants in New York City full New York Magazine / Panoply Despite his persistent protestations that lists are lame, Platty is prodded into announcing his picks for NYC's five best dining spots.  Despite his persistent protestations that lists are lame, Platty is prodded into announcing his picks for NYC's five best dining spots.  2026 no Platty is initially unsure if the trek out to Williamsburg will be worth it, but once he gets his bearings, he and Alan are greeted with overflowing dishes of next-wave Italian home cooking from chef Albert Di Meglio, owner of the brand-new restaurant Barano. Open just over a month, Barano exemplifies the latest wave of innovation in Italian cuisine: classic family recipes polished with the virtuosic finesse of master craftsmen like Di Meglio, who positively bowls our heroes over with plate after plate of his creations. Thu, 02 Jun 2016 23:31:56 -0000 Episode 14: Reinventing the Red Sauce Joint full New York Magazine / Panoply Platty is initially unsure if the trek out to Williamsburg will be worth it, but once he gets his bearings, he and Alan are greeted with overflowing dishes of next-wave Italian home cooking from chef Albert Di Meglio, owner of the brand-new restaurant Barano. Open just over a month, Barano exemplifies the latest wave of innovation in Italian cuisine: classic family recipes polished with the virtuosic finesse of master craftsmen like Di Meglio, who positively bowls our heroes over with plate after plate of his creations. Platty is initially unsure if the trek out to Williamsburg will be worth it, but once he gets his bearings, he and Alan are greeted with overflowing dishes of next-wave Italian home cooking from chef Albert Di Meglio, owner of the brand-new restaurant Barano. Open just over a month, Barano exemplifies the latest wave of innovation in Italian cuisine: classic family recipes polished with the virtuosic finesse of master craftsmen like Di Meglio, who positively bowls our heroes over with plate after plate of his creations. 2744 no Platty (aka "Tokyo Platty") and the Admiral travel to the Lower East Side for a crash course in the myths and legends of cocktail history. Their professor for the afternoon is Giuseppe Gonzalez, proprietor of the Suffolk Arms and proud inventor of sour mix (kind of), who reminds our heroes that "classic cocktails" aren't always what they seem.NOTE: This episode contains explicit language. Fri, 20 May 2016 05:43:20 -0000 Episode 13: Jerry Thomas is a F*cking Fraud full New York Magazine / Panoply Platty (aka "Tokyo Platty") and the Admiral travel to the Lower East Side for a crash course in the myths and legends of cocktail history. Their professor for the afternoon is Giuseppe Gonzalez, proprietor of the Suffolk Arms and proud inventor of sour mix (kind of), who reminds our heroes that "classic cocktails" aren't always what they seem.NOTE: This episode contains explicit language. Platty (aka "Tokyo Platty") and the Admiral travel to the Lower East Side for a crash course in the myths and legends of cocktail history. Their professor for the afternoon is Giuseppe Gonzalez, proprietor of the Suffolk Arms and proud inventor of sour mix (kind of), who reminds our heroes that "classic cocktails" aren't always what they seem.NOTE: This episode contains explicit language. 2031 yes A visit to Shuko, where chef Nick Kim explains the brilliance of the legendary Masa Takayama, under whom he apprenticed for over 10 years. Now he's one of the creative forces behind Shuko, along with GM Sarah Krathen and fellow Masa acolyte Jimmy Lau. Nick tells Platty and the Admiral wild tales of Masa's mysterious ways, as well as the ancient sushi traditions, and how they're evolving as restaurants like Shuko push the form in new directions.  Thu, 05 May 2016 23:12:13 -0000 Episode 12: Power Sushi full New York Magazine / Panoply A visit to Shuko, where chef Nick Kim explains the brilliance of the legendary Masa Takayama, under whom he apprenticed for over 10 years. Now he's one of the creative forces behind Shuko, along with GM Sarah Krathen and fellow Masa acolyte Jimmy Lau. Nick tells Platty and the Admiral wild tales of Masa's mysterious ways, as well as the ancient sushi traditions, and how they're evolving as restaurants like Shuko push the form in new directions.  A visit to Shuko, where chef Nick Kim explains the brilliance of the legendary Masa Takayama, under whom he apprenticed for over 10 years. Now he's one of the creative forces behind Shuko, along with GM Sarah Krathen and fellow Masa acolyte Jimmy Lau. Nick tells Platty and the Admiral wild tales of Masa's mysterious ways, as well as the ancient sushi traditions, and how they're evolving as restaurants like Shuko push the form in new directions.  2155 no Platty (aka "Dr. Z"), the Admiral, and the legendary Mimi Sheraton share a downtown lunch and talk about the wonderful, often maddening life of the restaurant critic. Mimi, who began reviewing restaurants in the late 60's, has no shortage of stories from old New York, not to mention valuable insights about the risks and rewards of wearing disguises, why she never uses the word "tasty," and which foods she shouldn't be left alone in a room with.   Fri, 22 Apr 2016 01:48:18 -0000 Episode 11: The Life of the Critic (With Mimi Sheraton) full New York Magazine / Panoply Platty (aka "Dr. Z"), the Admiral, and the legendary Mimi Sheraton share a downtown lunch and talk about the wonderful, often maddening life of the restaurant critic. Mimi, who began reviewing restaurants in the late 60's, has no shortage of stories from old New York, not to mention valuable insights about the risks and rewards of wearing disguises, why she never uses the word "tasty," and which foods she shouldn't be left alone in a room with.   Platty (aka "Dr. Z"), the Admiral, and the legendary Mimi Sheraton share a downtown lunch and talk about the wonderful, often maddening life of the restaurant critic. Mimi, who began reviewing restaurants in the late 60's, has no shortage of stories from old New York, not to mention valuable insights about the risks and rewards of wearing disguises, why she never uses the word "tasty," and which foods she shouldn't be left alone in a room with.   1826 no Platty and the Admiral enjoy mind-bending meats and more at High Street on Hudson as they explore the latest innovations in sandwich creation. High Street's culinary director Jon Nodler walks them through every step in the process of creating his signature flavors in delectable detail, and Platty nearly passes out with delight. Thu, 07 Apr 2016 23:05:19 -0000 Episode 10: The Golden Age of Sandwiches full New York Magazine / Panoply Platty and the Admiral enjoy mind-bending meats and more at High Street on Hudson as they explore the latest innovations in sandwich creation. High Street's culinary director Jon Nodler walks them through every step in the process of creating his signature flavors in delectable detail, and Platty nearly passes out with delight. Platty and the Admiral enjoy mind-bending meats and more at High Street on Hudson as they explore the latest innovations in sandwich creation. High Street's culinary director Jon Nodler walks them through every step in the process of creating his signature flavors in delectable detail, and Platty nearly passes out with delight. 1359 no The Admiral lures Platty out to the wilds of Bushwick to taste the latest innovations in artisanal coffee at Supercrown, where they marvel at the intellectual and technological java advancements driving the market these days. Thu, 24 Mar 2016 20:06:44 -0000 Episode 9: Third-Wave Coffee full New York Magazine / Panoply The Admiral lures Platty out to the wilds of Bushwick to taste the latest innovations in artisanal coffee at Supercrown, where they marvel at the intellectual and technological java advancements driving the market these days. The Admiral lures Platty out to the wilds of Bushwick to taste the latest innovations in artisanal coffee at Supercrown, where they marvel at the intellectual and technological java advancements driving the market these days. 1432 no Platty and the Admiral investigate new frontiers of Chinese cooking at Fung Tu. Joined by owner Wilson Tang and chef Jonathan Wu, they taste eggrolls, noodles, and chicken that push the boundaries of what American Chinese food can be. Thu, 10 Mar 2016 21:30:17 -0000 Episode 8: Progressive Chinese full New York Magazine / Panoply Platty and the Admiral investigate new frontiers of Chinese cooking at Fung Tu. Joined by owner Wilson Tang and chef Jonathan Wu, they taste eggrolls, noodles, and chicken that push the boundaries of what American Chinese food can be. Platty and the Admiral investigate new frontiers of Chinese cooking at Fung Tu. Joined by owner Wilson Tang and chef Jonathan Wu, they taste eggrolls, noodles, and chicken that push the boundaries of what American Chinese food can be. 1477 no Platty and the Admiral brave the interminable line for Black Tap milkshakes, discussing the phenomenon of viral food sensations while they wait. Eventually, Alan is able to swindle his way into the Black Tap dining room, where Black Tap founder Joe Isidori describes the philosophy behind his $15 shakes, which New Yorkers routinely wait up to three hours to try. Thu, 25 Feb 2016 21:00:00 -0000 Episode 7: Viral Foods full New York Magazine / Panoply Platty and the Admiral brave the interminable line for Black Tap milkshakes, discussing the phenomenon of viral food sensations while they wait. Eventually, Alan is able to swindle his way into the Black Tap dining room, where Black Tap founder Joe Isidori describes the philosophy behind his $15 shakes, which New Yorkers routinely wait up to three hours to try. Platty and the Admiral brave the interminable line for Black Tap milkshakes, discussing the phenomenon of viral food sensations while they wait. Eventually, Alan is able to swindle his way into the Black Tap dining room, where Black Tap founder Joe Isidori describes the philosophy behind his $15 shakes, which New Yorkers routinely wait up to three hours to try. 1822 no Platty and the Admiral are shocked to discover that New York City ranks 8th on a recent list of the top ten food cities in America. They attempt to get to the bottom of our fair city's precipitous decline, joined by Washington Post food critic Tom Sietsema (who happens to be the author of the aforementioned list). Thu, 11 Feb 2016 05:00:00 -0000 Episode 6: Is New York Still Relevant? full New York Magazine / Panoply Platty and the Admiral are shocked to discover that New York City ranks 8th on a recent list of the top ten food cities in America. They attempt to get to the bottom of our fair city's precipitous decline, joined by Washington Post food critic Tom Sietsema (who happens to be the author of the aforementioned list). Platty and the Admiral are shocked to discover that New York City ranks 8th on a recent list of the top ten food cities in America. They attempt to get to the bottom of our fair city's precipitous decline, joined by Washington Post food critic Tom Sietsema (who happens to be the author of the aforementioned list). 1598 no What does "vegetable forward" really mean? And why are so many New York restaurants scrambling to be described that way? Platty and the Admiral discuss, and then proceed to local vegan sensation By Chloe to investigate. Thu, 28 Jan 2016 19:00:00 -0000 Episode 5: Vegetable Forward full New York Magazine / Panoply What does "vegetable forward" really mean? And why are so many New York restaurants scrambling to be described that way? Platty and the Admiral discuss, and then proceed to local vegan sensation By Chloe to investigate. What does "vegetable forward" really mean? And why are so many New York restaurants scrambling to be described that way? Platty and the Admiral discuss, and then proceed to local vegan sensation By Chloe to investigate. 1230 no How in the world has this fast-food staple become a nationwide culinary phenomenon? Alan and Adam investigate, complete with a trip to one of the prime culprits: Chick-Fil-A. Thu, 14 Jan 2016 19:00:00 -0000 Episode 4: Chicken Sandwiches full New York Magazine / Panoply How in the world has this fast-food staple become a nationwide culinary phenomenon? Alan and Adam investigate, complete with a trip to one of the prime culprits: Chick-Fil-A. How in the world has this fast-food staple become a nationwide culinary phenomenon? Alan and Adam investigate, complete with a trip to one of the prime culprits: Chick-Fil-A. 1347 no Adam Platt has had enough of several tiresome trends in the restaurant business, from the great California food bowl craze to over-use of the phrase "house-made." On the bright side, a handful of new restaurant openings in 2015 offer an exciting vision for New York's culinary future. Thu, 31 Dec 2015 05:00:00 -0000 Episode 3: Trends We're Tired of, 2015 Edition full New York Magazine / Panoply Adam Platt has had enough of several tiresome trends in the restaurant business, from the great California food bowl craze to over-use of the phrase "house-made." On the bright side, a handful of new restaurant openings in 2015 offer an exciting vision for New York's culinary future. Adam Platt has had enough of several tiresome trends in the restaurant business, from the great California food bowl craze to over-use of the phrase "house-made." On the bright side, a handful of new restaurant openings in 2015 offer an exciting vision for New York's culinary future. 1546 no Alan makes Adam his signature Sytsma Martini (or something approximating it, considering the limitations imposed by the recording studio). Over drinks, Adam explains the tempestuous era of the boutique cocktail, which is thankfully receding, and shares the storied history of the martini. Or, as E.B. White called it, "The Elixir of Quietude." Thu, 17 Dec 2015 05:00:00 -0000 Episode 2: The Martini full New York Magazine / Panoply Alan makes Adam his signature Sytsma Martini (or something approximating it, considering the limitations imposed by the recording studio). Over drinks, Adam explains the tempestuous era of the boutique cocktail, which is thankfully receding, and shares the storied history of the martini. Or, as E.B. White called it, "The Elixir of Quietude." Alan makes Adam his signature Sytsma Martini (or something approximating it, considering the limitations imposed by the recording studio). Over drinks, Adam explains the tempestuous era of the boutique cocktail, which is thankfully receding, and shares the storied history of the martini. Or, as E.B. White called it, "The Elixir of Quietude." 973 no Grub Street editor Alan Sytsma and New York Magazine food critic Adam Platt explore the enduring allure of the all-time greatest comfort food: pizza. Adam has just returned from a pizza-making course in Naples, and reveals the secrets of the ancient pizzaolos. Plus: a live tasting of one of New York's classic pies, John's of Bleecker Street. Thu, 03 Dec 2015 19:00:00 -0000 Episode 1: Pizza full New York Magazine / Panoply Grub Street editor Alan Sytsma and New York Magazine food critic Adam Platt explore the enduring allure of the all-time greatest comfort food: pizza. Adam has just returned from a pizza-making course in Naples, and reveals the secrets of the ancient pizzaolos. Plus: a live tasting of one of New York's classic pies, John's of Bleecker Street. Grub Street editor Alan Sytsma and New York Magazine food critic Adam Platt explore the enduring allure of the all-time greatest comfort food: pizza. Adam has just returned from a pizza-making course in Naples, and reveals the secrets of the ancient pizzaolos. Plus: a live tasting of one of New York's classic pies, John's of Bleecker Street. 1054 no Grub Street test Tue, 01 Dec 2015 21:00:00 -0000 Grub Street Podcast test full New York Magazine / Panoply Grub Street test Grub Street test 13 no