Expense Account Pete Wells
12 snips
Jan 14, 2026 
Pete Wells, former restaurant critic for The New York Times, shares his insights on food and dining culture. He discusses the impact of social media on restaurant design and how everyone is now a food journalist. Wells reflects on the importance of sandwich structure and his fondness for overlooked restaurants. He also considers the challenges of maintaining anonymity as a critic and the consequences of big reviews. Plus, he reminisces about holiday cooking traditions and his current culinary projects.
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Sandwich Form Matters
- Pete praised Barker's roast beef sandwich on a sturdier, less Instagrammy focaccia.
- He dislikes overly tall sandwiches that you must twist to bite.
Last Review: A Yemeni Find
- Pete loved discovering Yemeni bread and flavors in a place that wasn't overcovered.
- He sought out under-the-radar spots because they often represent cuisines outside industry networks.
Social Media Reshaped Restaurants
- Social media reshaped restaurants' design, plating, lighting and eventually menus.
- Viral-minded dishes can drive entire menus and business models now.