This Is TASTE

Eric Kim is a writer and columnist at the New York Times, and he’s working on some exciting new projects. Eric is one of our favorite, and we cover many topics of the day in our conversation, including some of his latest writing, what he’s cooking, where he’s dining out, and his essay collection Spaghetti Junction, which will be released next year. We also discuss Food52, which recently announced its bankruptcy and quest for new ownership, and Eric's time working there. A terrific conversation.

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Luca Servodio is a guy who knows his way around Los Angeles restaurants. In 2021, he reviewed 100 Los Angeles pizzas in 365 days through his LA Countdown Instagram account, and he followed up by taking on 100 taquerias in 2022, 100 epic LA sandwiches in 2023, 100 iconic LA noodle dishes in 2024, and 100 burgers in 2025. Today the LA Countdown is a community that is home to The LA Food Podcast and other projects. In this episode, we talk with Luca about his 2026 plans to tackle LA as well as some of his favorite restaurants, chefs, and underrated spots. We also discuss Noma’s forthcoming pop-up in the city and how he approaches building a growing media company.

Also on the show Aliza catches up with Adele Blanton and Elliott Rosenberg. They are the cofounders of Waiting, a new print magazine about artists working in NYC’s food and beverage industry. They’ve released three issues in their first year, a huge accomplishment, and today on the show, we chat about how the magazine started and how it’s growing.

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Jerrelle Guy is an award-winning author and celebrated food photographer. A graduate of the Rhode Island School of Design, she received her master’s in gastronomy from Boston University and was nominated for a James Beard Award for her debut cookbook, Black Girl Baking. She is back with a terrific new book, We Fancy, and we hear about her interpretation of fancy, as well as how she thinks about developing recipes for all styles of dining.  

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Scott Conant is a James Beard Award–winning chef, TV personality, and pasta sauce savant. Matt still dreams about the Scarpetta spaghetti. It was a lot of fun having Scott in the studio to talk about his time coming up in New York City restaurants and why he decided to launch a food company, Martone Street, and compete for attention on the highly competitive tomato sauce shelf. 

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Brooks Reitz writes the wonderful newsletter A Small & Simple Thing, which has become one of our favorite reads. He also runs restaurants in Charleston and New Orleans, including Leon’s Oyster Shop, Little Jack’s Tavern, Melfi’s, and the Bell. In this conversation we talk about Brook’s unique worldview, built around restaurant hospitality, tastemaking (the not annoying kind), and design. We talk about the recent British Invasion for restaurants in America, and his acquisition of the Houston’s / Hillstone training manual. 

And before that we have a great conversation with Johno Morisano and chef Mashama Bailey, partners at The Grey, an acclaimed and progressive restaurant located in historic downtown Savannah, Georgia. In this interview we chat with the pair about how they think about the big picture (together) and bounce around menu ideas (sometimes, not together). It’s an enlightening and entertaining conversation about collaborating in a modern dining setting. 

The views expressed in this podcast are those of the speakers – not of Resy—and do not constitute professional advice.
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