Sam Sifton
In October of last year, Sam Sifton ventured down to the corner of Houston and Orchard to try Eddie Huang's restaurant, Xiao Ye. The review was nice in places but consisted mostly of cutting, savage critiques of the dishes interwoven with references to the hip-hop blasting through the speakers. "Your boy Eddie’s basement, with Hova on the stereo: Where the food at?" That sort of... MORE >
Think about it: when's the last time you saw a television in a decent... MORE >
Has it gotten to the point when one cannot talk about dining in Brooklyn without an us-versus-them, Manhattan-is-for-snobs mentality? The buzz on Twitter and, in today's "Hey, Mr. Critic" post on The New York Times' Diner's Journal, seems to suggest as much. Last week saw a bit of a catalyst in the guise of former Times food critic Mimi Sheraton's blanket dismissal of the borough of... MORE >
Former New York Times dining critic Mimi Sheraton has no time for this so-called Brooklyn dining... MORE >
Mimi Sheraton, dining critic at The New York Times from 1975 to 1983, isn't a fan of the person who currently occupies the position. She just really doesn't like Sam Sifton's... MORE >
As dining critic for The New York Times, Sam Sifton is expected to risk life and limb in search of that certain bold taste; that convergence of senses that adds new contour to a meal; that creative verve for the art of food that outpaces the old guard in brash, exciting ways. And in tomorrow's review, Sam Sifton goes to a restaurant called Anella, in a place he likens to the end of the... MORE >
Peter Luger, New York's gold standard for steakhouses, served its first porterhouse in 1887. It's been a fixture on Williamsburg's south side forever (predating even the trucker hat). It's grander than just a restaurant: It's an... MORE >
Sam Sifton's piece in today's New York Times finds the dining critic answering questions from his faithful readers. Sam Sifton, you are fond of this Q&A format! The first of these questions is concerned with brunch. Where, New York Times dining expert, is the best place to indulge in wasted weekend hours over hair-of-the-dog and egg dishes? We think that's a great question, loyal... MORE >
Despite widespread outrage over hospitalized college kids, state laws barring certain open bars and a harsh dismissal from Frank Bruni, Eddie Huang actually had a Four Loko event at his restaurant Xiao Ye. It happened last night, and for the first time Four Loko was sold at a bar in New... MORE >
Q: What happens when the Sam Sifton, food critic for The New York Times, takes on Lavo, a Las Vegas nightclub-cum-restaurant plunked in the middle of Midtown? A: We get sentences like this! Take your girl down and get some vodka on. Your boys as... MORE >
Four Loko is an intensely saccharine beverage so throat-gagging it shields the drink's comically high amounts of alcohol and caffeine. The latest in blown-up crazes that afflict and doom our nation's youth, Four Loko has been taste-tested, debated, banned, chugged, scorned — and, as the attention increases, sold by the... MORE >
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Joseph Bastianich is a chef and restauranteur who has partnered with Mario Batali on multiple restaurants, including the fiercely lauded West Village spot Del Posto. That restaurant recently snagged a rare four-star review from critic Sam Sifton at The New York Times, and now has the right to consider itself among the best dining spots in the city.... MORE >
Times restuarant critic Sam Sifton strode into Queens yesterday and evaluated the grub I'm gonna be living off of for the next two weeks at the Open. He was not happy! He said it was fatty, expensive and "not very good." Also, it didn't make him feel very good. And you wonder why I'm feeling a little nuts these days! To the tape! Mr. Sifton's reviews on some of the... MORE >
"Who wants club food if anyone can have it?" Sam Sifton asks at the end of his anticipated write-up of The Lion, a question that seems to sum up the spirit of his one-star review. ... MORE >
In today's Times, Sam Sifton tackles the Swedish midtown staple Aquavit, coming to the conclusion that the meatballery has slipped in recent years. It also features at least three too many references to Stieg Larsson's thrillers. In the print edition, the review ran under the headline "The Chef Who Played With Herring," which is clever! Then the lede references how everyone on the subway is reading that book, which is true! Then, in describing the... MORE >
