The Times Has Appointed Two Chief Restaurant Critics. Here's How That Will Work.
On Wednesday, The Times announced that Tejal Rao and Ligaya Mishan are the new chief restaurant critics, filling — and expanding — the role Pete Wells left in 2024. This appointment is one of a few changes we're making as our food criticism becomes more national, and as we bring it to life in new ways.
Who Are the Critics?
Both Rao and Mishan are longtime reporters and critics for The Times, though this is the first time either has been chief critic. Most recently, Rao has been a California-based critic at large, writing broadly about food culture. Mishan was an Eat columnist for the Times Magazine and a writer at large at T magazine. She also wrote the Hungry City restaurant column from 2012 to 2020.
Why Does The Times Need Two Critics?
For decades, the restaurant critic for The Times focused almost exclusively on New York City, writing weekly reviews and notebooks and awarding star ratings to individual restaurants. But with subscribers in every state, and great restaurants in each of them, we'll now use two critics to deliver starred reviews of restaurants all over the country. The idea is to expand upon the work we started with the Restaurant List, our annual national roundup of the 50 places our staff is most excited about, and our lists of the best restaurants in cities like Los Angeles, Chicago, San Francisco, Philadelphia and Austin, Texas.
Who Does What?
Rao will be dedicated entirely to the national dining scene. Mishan will split her time between reviewing the best and most newsworthy restaurants in New York City and covering the rest of the country with Rao. The goal is to capture particular moments in American dining — the restaurants that are most interesting, exciting and emblematic of our times.
With All That Travel, Will There Be Fewer New York Reviews?
New York is one of the world's great restaurant cities. It's where The Times built its authority on the subject of where best to eat. We have no plans to back away from that, and in fact will offer even more New York restaurant coverage. In the coming months, we'll start publishing brief, starred reviews from other Times critics. The Where to Eat newsletter will continue to send restaurant recommendations to subscribers' inboxes every week. And, of course, we'll keep producing The Times's annual list of the 100 Best Restaurants in New York City.
Want all of The Times? Subscribe.
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