Ryan Patrick Sutton

I think The New York Times is almost like a public utility for the restaurant industry, and there should be budget given to reviews.

Now, since we had that, they've changed the, the model, and yes, there's not a full Ligaya or Tejill review every week, but Ma- Mahira and Ryan Sutton, Mahira Rivers and Ryan Sutton, are also reviewing in the digest.

Are you kind of feeling the smaller reviews sh- are not full reviews? Are you f- do you have, like, a little bit of a mixed opinion about those?

Well, I've never had one.

And then when I got the job at Eater, you know, part of my role was dining out with the critics and like doing maps of the city of where to eat and what neighborhood and that sort of thing.

And I remember distinctly my first week, Ryan Sutton was going out to review Jua.

It had just opened.

And Serena Dye, the editor at the time, she looked at me and she's like, have you ever been to a tasting menu before? You go with them tonight.

...

Ken Rosner and Ryan Sutton and Bill Addison-

Absolutely

... and Robert Sietsema and, and so many more editors.