New York Times Revamps Dining Coverage wiht Co-critics and Video
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- New York Times Revamps Dining Coverage wiht Co-critics and Video
New York Times overhauls its Dining section, appointing Tejal Rao and Ligaya Mishan as co-chief restaurant critics and expanding into video reviews.">
The New York Times is shaking up its renowned Dining section, introducing Tejal Rao and Ligaya Mishan as co-chief restaurant critics and venturing into video reviews to broaden its reach. This marks a important shift for the publication, traditionally known for its influential New York City-centric restaurant reviews.
The proclamation, made wednesday, signals a new era for the Dining section, aiming to capture the evolving American dining landscape. This move comes nearly a year after Pete Wells, the Times’ long-standing food critic, stepped down after 12 years in the role.
National Expansion and Video Integration
The appointment of two critics, a first for the Times, underscores the newspaper’s ambition to expand its dining coverage nationwide.Ligaya Mishan will be based in New York City, while Tejal Rao will operate from California, allowing the Times to review a wider range of restaurants across the country.
Recognizing the growing popularity of video content, the Times will also produce video reviews featuring Rao and mishan. These videos, available on the Times app and other platforms, will include interviews and insights into the culinary world.This strategy mirrors the success of other Times sections, such as Cooking, which has seen significant growth through its video content. In 2024, the Cooking website garnered 456 million visits and the NYT Cooking YouTube account saw over 4.3 million hours streamed.
Did You Know? The New York Times Cooking app boasts over 100,000 recipes and serves as a major driver of digital subscriptions.
Adapting to the Digital Age
The Times’ move towards video reviews aligns with trends seen in digital food publications like Eater and Infatuation, which have successfully leveraged video content on platforms like YouTube to attract viewers. By embracing video, the Times aims to engage a broader audience and remain competitive in the evolving media landscape.
Since Pete Wells’ departure, Priya Krishna and Melissa Clark, known for their work with the Times’ Cooking app, have served as interim critics.
More Stars for More Restaurants
While expanding its national coverage, the Times will continue to cover the New york City dining scene. The newspaper will collaborate with critic-contributors to provide recommendations and brief starred reviews each month. Previously exclusive to New York restaurants, star ratings will now be awarded to restaurants nationwide.
Pro Tip: Keep an eye out for the Times’ starred restaurant reviews to discover hidden culinary gems across the country.
Clarity and Ethics
the Times is also updating its policy regarding critic anonymity. While critics will still strive to remain discreet, the newspaper will no longer actively conceal their identities. This decision reflects the increasing difficulty of maintaining anonymity in the digital age. The Times will continue to uphold its ethical standards by paying for all meals and declining invitations from restaurants and publicists.
What are your thoughts on the New York Times’ decision to appoint co-chief restaurant critics? How do you think video reviews will impact the Dining section’s influence?
key Changes to the New York Times Dining Section
| Feature | Previous Approach | New Approach |
|---|---|---|
| Chief Critic | One primary critic (Pete Wells) | Two co-chief critics (Tejal Rao & Ligaya Mishan) |
| Geographic Focus | Primarily New York City | Nationwide |
| Review Format | Primarily written reviews | Written and video reviews |
| Anonymity | Actively maintained | No longer actively maintained |
| Star Ratings | Exclusive to NYC restaurants | Awarded to restaurants nationwide |
How will these changes affect the restaurant industry?
evergreen Insights: The Evolution of Restaurant Criticism
Restaurant criticism has evolved significantly over the past century. Early critics focused primarily on fine dining establishments, often writing lengthy, descriptive reviews. Today, restaurant criticism encompasses a wider range of cuisines and dining experiences, reflecting the diverse tastes of modern consumers. The rise of digital media has also transformed the field, with online reviews and social media playing an increasingly important role in shaping public opinion. according to a 2023 survey by the National Restaurant Association, 83% of consumers read online reviews before choosing a restaurant National Restaurant Association.
Frequently Asked Questions About the New York Times Dining Section Changes
- Why did the New York Times appoint two co-chief restaurant critics?
- The Times appointed two co-chief critics to expand its coverage nationwide and capture the diverse American dining scene.
- Where will the new restaurant critics be based?
- Ligaya Mishan will be based in New York City, and Tejal Rao will operate from California.
- What is the reason for the New York Times to start producing video reviews?
- The Times is producing video reviews to engage a broader audience and align with the growing popularity of video content in the digital age.
- Will the New York Times still review restaurants in New York City?
- Yes, the Times will continue to cover the New York City dining scene, working with critic-contributors to provide recommendations and starred reviews.
- Why is the New York Times changing its policy on critic anonymity?
- The times is changing its policy as maintaining anonymity has become increasingly challenging in the digital age.
- Will star ratings now be awarded to restaurants outside of New York City?
- Yes, star ratings will now be awarded to restaurants across the country, not just in New York City.
- How does the New York Times ensure ethical restaurant reviews?
- The New York Times ensures ethical reviews by paying for all meals and declining invitations from restaurants and publicists.
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