Pete Wells dishes on life as NY Times restaurant critic
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- Опубліковано 8 лис 2024
- Since he began writing restaurant reviews for The New York Times in 2012, Pete Wells became arguably the world's most powerful restaurant critic, until filing his final review this summer. With correspondent Martha Teichner, he reflects on dining out five nights a week for the past twelve years, all in the line of duty; the disguises he's worn to avoid detection by restaurant staff; and the health implications of eating at some of the world's best (and not-so-best) restaurants.
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CBS, dearly thank you for covering this. This is the kind of journalism that humanizes, the kind that touches the heart and soul. Please continue.
I like that he puts small humble restaurants on his top 100 list next to super fancy restaurants.
Definitely shows his integrity:)
Some of the best food on the earth is the stuffwhere you're sitting on a plastic seat infront of a street cart or small takeout joint.
@@JD85619 That’s true.
@@TheMoonKingdom 👍
they are usually the best places - esp when regular people are looking for a good meal
What a superlative feature. Bravo to the most excellent Martha Teichner and CBS Sunday. Always have loved Pete Wells. He's introduced me to so many unique, reasonable restaurants. One of my main reasons for owning a car in Manhattan is to travel to many Pete Wells-recommended restaurants.
Never miss a piece by Martha Teichner. That voice. Reminds of a favorite teacher, the wise one, never forgotten.
Excellent segment. Thank you CBS.
My kind of critic!!! The taste of food has to be the main criteria. Holes in the wall often are gems, don’t judge a book by its cover!
Holes on the wall…? I don’t think that’s the correct saying
@@DCW2 you’re right! That was a typo😂 thanks!
His “Guy F” review is one of my happy moments! 🤣 So funny and absolutely deserved! That restaurant was a Times Square tourist ripoff.
That review went viral before there was a "viral"!
I was acquainted/friends with Jonathon Gold, the incredible writer/food critic on the West Coast, through my ex-husband who editing him at magazines. We went to many of those "undercover" reviewing dinners with him. I even turned him on to a new place in Brooklyn that he gave a glowing review to. The dinners were super fun, ordering everything on the menu and not having to pay for it, but he did it every night. His cholesterol was sky high, and it definitely contributed to his early death, eating like that every night. RIP. Sweet man. Glad Pete is taking care of himself. A free meal isn't worth it.
Great piece. I have been reading Mr. Wells' reviews since the beginning and have always loved them not only for their insights about the restaurant and the food itself, but also for his elegant writing. I am an advertising copywriter and one of the things a good writer can do is convey a tone or mood through language, and Wells excels at conveying what the feeling of dining at a particular restaurant through his choice of words and turns of phrase. I hope his successor is equally gifted.
Thank you for all your restaurant reviews throughout the years.
Great segment. At Shun Lee Palace years ago, I saw that Pete Wells photo behind the maitre d’ stand!
Well’s last review was heartbreakingly truthful. I hope he finds happier pursuits and I hope the dining landscape in NYC turns around too.
I agree with him, judge them on how well they are trying to do the thing they do.
Great story! Nice work Martha Teichner and the CBS team. Good luck to you, Pete Wells.
This piece makes me think of our own restaurant critic in Los Angeles, the wonderful Jonathan Gold. He died a few years ago, and I still miss his columns in the L.A. Times.
I remember Gold's defense of Wells' disappointing review of Roy Choi and Daniel Patterson's experiment in quality fast food, Locol. I'm paraphrasing - "If Pete Wells says the patty (burger) was dry. then it was dry."
And Gold was an advocate of Locol. Integrity supports integrity.
The Fieri review is amazing. All questions. genius.
@@sonicgrub Thank you for mentioning the Fieri review. I just read it. You're right. Genius. I especially loved "...a Roasted Pork Bahn Mi, when it resembles that item about as much as you resemble Emily Dickinson?" Hilarious!
I love his writing.
The former NYT reviewer Ruth Reichl would always visit a restaurant in disguise and as herself, too.
This was so good I'm getting emotional!!
Great story thanks
I always wondered about this aspect of the food critic's Reviews. Thank you for showing us how this works!
Wonderful piece!
Nice essay! I'm sure it's hard. I was in the company of the Gabby gourmet in Denver/Boulder and truly cannot describe what it was like to dine with her and our companions!
One can argue about his taste in foods but he was a wonderful writer, always interesting and with a wry sense of humor. I would often burst out laughing reading his work, and yes, I remember how he excoriated Guy Fieri's place. He made clear in the farewell article he went to any resto at least three times with three friends who then ordered three dishes. So he had tasted 36 dishes over a short period of time. He knew of what he wrote, and wrote it well. It don't mean a thing if it ain't got that delicious thing. Argh!
His disguises are glasses.. he thought hes clark kent lol
So in that shot at 4:45 in the TrinCity Roti shop, those are called "doubles" and they are the best thing ever! I'm definitely visiting this spot! Doubles and a malt, that's the Trini lunch of champions.
I lived off doubles when I was in Trinidad!
I'm curious, are they vegetarian? What kind of protein can you get in them? Thank you fellow food enthusiasts. 🙏🏻
@@Kitty8791 They are. They're filled with curried chickpeas and chutneys and various condiments and hot sauces.
Cheers to Pete! Big fan
I love to be a food critic. I have never eaten at a Basque or a South Indian restaurant. I hope Peter Wells well.
Immigrants to my area have opened wonderful small restaurants! Explore your neighborhood!
What a cool life though!!!!
It’s so cool to do that job but say for honesty that it wasn’t ultimately healthy
That's how I eat lunch. Bites of good food.
Thanks👏🏻👏🏻👏🏻🍂🍁🍂
It annoys me that people have a problem with him ranking mom and pop shops above the fancey one. Its about the food. If it's better, its better. Clearly your eats at places to be seen or for clout, which is just lame.
I don't want his job, but I want to be his dinner friend!
Right, getting to go gratis on a good adventure once in a while would be the sweet spot.
The food section keeps me subscribed to New York Times
Thanks for the memories, Pete! He should have kept reviewing, with a slant towards healthy eating!!
Running a restaurant is a tough business.
Come down south and get this full flavor of brisket barbecue!!!
Getting called out for NOT only visiting and critiquing high end restaurants by elite restauranteurs are my people😂😂😂😂
Now that he’s done. He could open a restaurant consulting firm. Restauranteurs can ask him hundreds of questions about what it takes to be great in NYC. You could set this up to be a multimillion dollar operation. If that happens. I’ll sign up to help.
❤❤❤❤❤
Eating out 5 nights a week for 12 years sounds lovely... I know for fact it's NOT! The feeling of fatigue and bloating becomes unbearable.
I kinda thought it would be more than 3,000 meals…..😅
New York Times needs to pay for his criticism of the personal training industry, and gyms across Manhattan. He needs to work out 5 days a week, on their tab.
I find it mildly annoying that the man who makes the food is this afraid of the man who eats it.
How do you get a credit card under a fake name without committing fraud?
some companies allow you to customize the name on it while it still bills to your name. Or if someone allows you to borrow theirs. Such as a colleague under an NYT account
i'll replace him in that job anytime :)
OMG, it's "meesh-lan" and not "mish-a-len"? I've been pronouncing it wrong this whole time?!
I can’t help but wonder how healthy/unhealthy this job can be.
I'm glad that Pete helped to nudge the best restaurant list a little further toward the realm of the real, but he didn't go far enough. As far as I'm concerned, they should stop reviewing the fancy places that are available only to the elite. If a teacher or firefighter or waiter can't afford to eat there, the NYT shouldn't even pay attention to them.
Wonder if he can file workman's comp for compensation & physical therapy to undo the damage to his health
Why can’t they get more people to do this job? Then we wouldn’t put so much pressure on one person. No one can guess the mystery diner when there are 60 or more of them.
Critic Whole Food Plant Based Diet restaurants.
What I take away from this: the fascination with food culture can be hazardous to one's health.
Although, in fairness, when I go to my grocery store I see lots of lower income people who are obese. Their shopping carts are usually filled with soft drinks, candy, cookies, snack foods. Hardly ever any appreciable amount of veggies.
People w/ low socioeconomic status tend to buy cheap foods w/ high caloric density to avoid feeling hungry. Fresh, healthy produce & meat is more costly & there are often food deserts in parts of the city where they live compounding this. There have even been some exposés that when there are grocery stores in those areas, they charge more! So those folks' dollar doesn't go as far. There are farmer's markets, which are great, but don't always have everything one needs. Even food banks have been adding more perishables, but demand has gone up since the pandemic & they're having a hard time meeting it. Things that last a long time have more chemicals & preservatives, some of which have been banned in other countries. More attention needs to be paid to this matter, as it will prevent costly health issues down the road.
@@Kitty8791 You are absolutely on top of this disaster. At the same time the food industry has a lot of money invested in promoting all kinds of "foods" that are injurious to health. High-carb cereals that are loaded with sugar are advertised as a "great way to start the morning!" Those ads feature slim, good-looking actors and maybe even an animated animal who is all smiles. All of that gets implanted in the minds of anyone watching television. Kids are gonna beg their parents for that stuff.
So, he wasn't exercising while being a food critic? Two hours in the gym, 7 days a week would easily have burned off those calories along with a threadmill.
I love that you wrote "threadmill", because for some strange reason that's how my husband says it. He often adds h to words with a t. I have no idea why. But I love his second language quirks. :)
Let's say he exercised, so maybe he wouldn't have put on as much weight. He still would've stressed his liver w/ imbibing all that alcohol. His cholesterol & triglycerides could still be elevated from eating dishes made w/ rich French, high-fat butter. His HgbA1c (hemoglobin A1c) could still be elevated for consuming lots of sugar [this marker reflect sugar eaten over the past 3-months, as that's the lifespan of a red blood cell, which gets glycosylated, i.e. sugar added to it]. Many papers are out that exercise does more to maintain weight loss, but diet is really key. As many say, "abs are made in the kitchen."
Greed and gluttony lead to this
"A man is a critic when he cannot be an artist, in the same way that a man becomes an informer when he cannot be a soldier." - Gustave Flaubert.
Oy vey. Dream job!!!!!
Or he could he gone to the gym and had a light breakfast and lunch. The French way.
You forgot the appetite suppressing cigarettes, if you're really talking about 'ze French way.' 😅 The rates are slowly declining, but still one of the highest cigarette smoking prevalence rates in the westernized world.
Again its WYT people telling the diverse America what restaurants are good. 🤔 🙄
He seems like an incredibly dull person.
That would be u 🤭
Read the writing.
white bread reviewing white bread 😂
🥸
Every time u put hilary on I want to puke
you're on the wrong thread
So puke
Looks like a roomful of DEI hires.
That’s your mirror.
So, people who aren't white? OK David Duke
@@ItsSomeDeadGuy people who aren’t QUALIFIED. Race has nothing to do with it. The Airlines are hiring unqualified, handicapped people to meet quotas , mandated by these laws, and putting people at risk. Medical schools are taking people, for the same reason, who cannot pass the grades, or do the work .
8 minutes on a dude that eats very expensive New York City restaurant food for a living and then gives his opinion. A real Gil Chesterton.
He also elevates unknown mom n pop shops and gives businesses a lifeline or did you forget to watch the video. And what valuable contributions have u made to society? Oh wait