This Is TASTE 704: The Year in NYC Restaurants with Alan Sytsma of New York Magazine & Mahira Rivers of the New York Times
Dec 19, 2025
In this insightful discussion, Alan Sytsma, the food editor at New York Magazine, shares his expertise on NYC dining trends, highlighting the challenges of restaurant openings and the importance of honest coverage. He also details the unique recipes behind the year's best new restaurants like Ha Snack Bar. Joining him is Mahira Rivers, a freelance restaurant critic for The New York Times, who reflects on her experiences, the rise of sour flavors, and her ambitious croissant project. Together, they explore the evolving landscape of New York's culinary scene.
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The Spiel Undermines The Experience
- Alan argued the scripted server "spiel" often backfires by feeling rote and popping the dining fantasy.
- He prefers authentic, concise service moments that match a table's vibe rather than rehearsed pitches.
Ha Snack Bar: Small Kitchen, Big Ambition
- Alan described Ha Snack Bar as a tiny studio-sized kitchen where Sadie Mae Burns and Anthony Ha pour sheer force of will into Vietnamese-French bistro cooking.
- He recounted the restaurant asking politely to avoid press while it was overwhelmed, yet reviewers still covered it due to demand.
The View: Big-Scale Dinner Theater
- Alan took his young daughters to The View and found the rotating-restaurant spectacle irresistible and family-friendly.
- He noted the food met expectations and the room delivered the promised larger-than-life New York experience.