Good Food
Restaurant critic on the risks and rewards of dining out during pandemic
As Chief Critic for Eater New York, Ryan Sutton earns his living by roving and eating, much like a shark. However, he contracted coronavirus, and after recovering, he’s reconsidering his return to restaurants.
By Evan Kleiman • • 1 min readAs Chief Critic for Eater New York, Ryan Sutton earns his living by roving and eating, much like a shark. However, he contracted coronavirus, and after recovering, he’s reconsidering his return to restaurants. He also looks at the moral responsibility of the critic and the risk/reward factor of the luxury of dining out.
The full episode
2 of 6
Restaurant fragility, frontline employees, worker resources- 0:00Honey’s Kettle: 60% sales drop to lines supporting Black-owned businesses
- 8:13Restaurant critic on the risks and rewards of dining out during pandemicYou’re reading this
- 15:43Deciding when to keep the doors open during the pandemic
- 29:00When face shields and masks become the new restaurant uniform
- 39:29Low wages, high turnover, and burnout are hazards of the restaurant industry
- 47:37A trip to the Costa Chica region of Guerrero — via Watts
The full episode
2 of 6Restaurant fragility, frontline employees, worker resources- 0:00Honey’s Kettle: 60% sales drop to lines supporting Black-owned businesses
- 8:13Restaurant critic on the risks and rewards of dining out during pandemicYou’re reading this
- 15:43Deciding when to keep the doors open during the pandemic
- 29:00When face shields and masks become the new restaurant uniform
- 39:29Low wages, high turnover, and burnout are hazards of the restaurant industry
- 47:37A trip to the Costa Chica region of Guerrero — via Watts