This Is TASTE 748: New York Magazine Restaurant Reviewing with Matthew Schneier
Mar 20, 2026
Matthew Schneier, chief restaurant critic at New York Magazine, brings sharp cultural food criticism and NYC dining guides. He discusses favorite New York meals, the dynamics of tasting menus, the Babbo revival, and the craft of compiling a best-restaurants list. Short, lively takes on Mexican food momentum, pizza trends, and the realities of full-time restaurant reviewing.
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Reality Of Being A Full Time Restaurant Critic
- The job of a full-time restaurant critic combines intense deadlines, heavy eating, and constant social energy management.
- Matthew Schneier highlights the physical toll: more eating, doubled statin dose, and the need for exercise to cope.
Make Lists Personal Not Consensus
- Make restaurant lists personal and authored by a single critic to preserve edge and voice.
- Schneier argues one-person lists reveal a critic's reasoning and help readers choose places aligned with that sensibility.
Championing Middle Age Restaurants
- Older, 'middle-age' restaurants often improve over time and deserve attention alongside new openings.
- Schneier includes places like Coppelia and Thai Diner to showcase durable value across NYC's dining spectrum.