This Is TASTE

Bill Addison is back on the show. The Los Angeles Times restaurant critic and his colleague Jenn Harris just revealed the 2026 edition of the 101 Best Restaurants in Los Angeles and it’s really good. Matt and Bill dig into how two critics turn hundreds of meals into a ranking, the big themes of the year, the new number one, and what’s changed since Bill gave up his anonymity. Plus we talk about covering all of California and whether restaurant criticism still moves the needle in 2026.
And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting to them in the world of food including Aliza visits Paris with stops at Best Tofu, Montezuma Café, and Waly Fay. Matt talks about TASTE’s new podcast, Eye Level. The debut episode drops on Thursday! Also: Two great new coffees from Quills and Pascal, and The Perfect Pizza is Maurizio Leo’s great new book, and he will be live at Rizzoli Bookstore in New York on December 10.
Read: The 101 Best Restaurants in Los Angeles
Subscribe to Eye Level
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Cake Zine ⁠is an independent literary food magazine cofounded by pastry chef Tanya Bush and TASTE contributing editor Aliza Abarbanel. The newest issue, Spoiled Rotten, explores spoilage and the spoiled, digging into what’s stale, overripe, curdled, wasted, and reborn in food culture. Today on the show, we’re switching things up, with Tanya interviewing Aliza about the editorial process that brought this weird and wonderful issue to life.
Also on the show Aliza and Matt catch up about recent trips to London and Miami, with stops at Goodbye Horses, Impala, V&A Storehouse, Recoveco, Chug’s Diner, Madruga Bakery, and Books & Books.
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Today on the show, Resy managing editor Jon Bonné and Matt have an incredible roundtable conversation with three California wineries that changed California wine forever: Duncan Arnot Meyers and Nathan Lee Roberts of Arnot-Roberts, Matt Licklider of Lioco Wine Co., and Steve and Jill Klein Matthiasson of Matthiasson Wines. Twenty years ago, they were the insurgents. Now they’re the establishment, as the industry encounters new drinkers and rapid change. In this episode, we talk about the big topics in California wine today. We figured it all out over the course of an hour! Just kidding, but this is a must-listen for anybody interested in the future of wine.

The views expressed in this podcast are those of the speakers – not Resy—and do not constitute professional business advice.
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Ayesha Nurdjaja grew up in Gravesend, Brooklyn, with an Indonesian father, an Italian mother, and a grandmother who walked her to Sahadi’s on Atlantic Avenue. After years in Italian kitchens like Felidia, she talked her bosses into a Middle Eastern New Year’s Eve menu that became the wildly popular Shuka and later Shukette. We discuss her debut cookbook, Mediterranean All the Way, a legendary onion dip, and her collection of stolen spoons.

Also on the show Matt has a great conversation with Zola Gregory. Zola is a TASTE columnist and worked on The Pasta Box, a just-released recipe deck from TASTE featuring 50 pasta recipes that transform any dry pasta into tomato-y, cheesy, and creamy dishes. The recipes are so good.

Buy: The Pasta Box
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Adam Weisblatt has opened seven restaurants with Last Word Hospitality, the LA group behind Hermon’s, Barra Santos, and Rasarumah. His terrific new book, ⁠For the Love of Restaurants⁠, colorfully traces the arc of building a restaurant—from location scouting, lease negotiations, financing, hiring, and opening night—through the story of the group’s first and smallest restaurant, Found Oyster. Adam joins the show to talk about why he wrote the industry playbook he wishes someone had handed him, and why sharing hard-earned knowledge is good for operators and restaurant fans alike.
Also on the show, Matt talks about some recent restaurant visits in Los Angeles, including stops at ⁠Rustic Canyon⁠, ⁠Mírate⁠, ⁠Soban⁠, and ⁠Little Fish⁠.
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