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Pete Wells
Want to hear the always interesting Mimi Sheraton? Toughest restaurant critic NY Times ever had. Free. Wednesday: macaulay.cuny.edu/community/rsvp…
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Excellent @plattypants field guide to restaurants that are immune to critics (o how that pains me): grubstreet.com/2014/10/immort…
This week's review: Trying to fit the pieces together at Blenheim. nytimes.com/2014/10/22/din…
I've just had an After Eight mint and it's only 7.39pm. I've never felt so alive. #yolo
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French speakers: How would "Bon Appétit" be pronounced if it didn't have the accent?
NY's Attorney General is suing Papa John's franchisee for $2 million for wage theft. Some paid just $5 an hour. nydailynews.com/new-york/n-y-a…
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Am I the only one who finds the accent egu in Bon Appétit kind of fussy and annoying?
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Further details RT @domainavial: food finger condoms for eating anything messy metro.co.uk/2014/08/12/wei…
THE WINNER (fried chicken guards) RT @michelehumes: Finger guards for making kimchi/eating fried chicken? Those red peppers are a bitch.
Clue 1 was the Korean characters. This is Clue 2. pic.twitter.com/o9lI5QymY1
Good eyes! A clue. RT @michelehumes: Hm, Korean characters, cylindrical shape...Spent jello shots possibly containing silkworm pupae?
What is on this plate (besides chopsticks)? pic.twitter.com/yoiPbKOqiB
Why, yes, we do have a smoothies board on Pinterest. You think it's all steaks and taties here? No, it is not! pinterest.com/nytfood/smooth…
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I'm interviewing Boulud, Ducasse, and the Ripper onstage for TimesTalks this weekend. What do you want to know?
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The second anniversary of Hurricane Sandy is approaching. Are you still recovering? Share your story with us: nyti.ms/1w0Td8G
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This trip into the archives is for you, @page88. I wrote it in a low rage but nobody called me shrill. nytimes.com/2011/02/20/mag…
Smart take from @hannahgoldfield on the vast difference between what Michelin does and what critics (like me!) do newyorker.com/culture/cultur…
I recommend this piece on ortolan consumption, a subject I've avoided having an opinion on for years nytimes.com/2014/10/15/din…
This restaurant offers 'comfort food with an attitude,' which really doesn't sound all that comforting after all.
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P.R. reps naming clients on social media should explain the ties. To unknowing readers, postings - ads, really - may seem neutral critiques.
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Sometimes the @nytimes newsfeed is indistinguishable from a set of texts from your drunkest friend. pic.twitter.com/s3rCaO38fE
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The once & future Arepa Lady of Queens, ever elusive, until now: nyti.ms/1slFQ2M
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@pete_wells @MatthewSievert Also, I know better to order the only veggie plate at a meat-centric restaurant. But I order it anyway.
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All the restaurant critics who follow me are RT'ing; everybody else wants to push me in front of a bus...
Not looking for sympathy here but critics probably encounter more mediocrity in restaurants than other food writers.
An article that mentions some other restaurant bars that get cocktails right: punchdrink.com/articles/are-n…
Noma in Copenhagen has a new pastry chef, and he grew up in the Bronx. A @nytimes exclusive: nyti.ms/1D19FZL
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That @edlevine LRT was b/c I liked his comparison of @HuertasNYC $55 menu to the original Torrisi, not b/c he said "Pete Wells is right"
Pete Wells is right: Huertas is a terrific restaurant.The $55 prix fixe menu is a a worthy successor to the original Torrisi concept. Go now
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A little personal news: As of 11/10, I’m joining the team at @TastingTable as EIC! Here’s a little more about that: tastingtable.com/live_feed_deta…
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@pete_wells Sistina would love to see some competition with the Michelin guide
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@pete_wells here's an idea- How about a review of your top 20 Italian and top 20 French restaurants! Give the readers a guide to the best!
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We all have so much to learn from Joe Biden about eating ice cream. abcnews.go.com/Politics/joe-b… pic.twitter.com/s83O0LYMkv
.@WilfridPinkPig With some others I have the luxury of seeing how things develop over time.
.@WilfridPinkPig Some places get reviewed quickly b/c the public (or one's editors) is hopping up & down on 1 foot with impatience eg Tavern
.@WilfridPinkPig There are thousands of restaurants in NYC that I haven't reviewed yet (yet!). It doesn't mean they're bad.
Headscratcher: Gordon Ramsay HQ's response to learning Gordon Ramsay at the London will close (scroll down): ny.eater.com/2014/10/8/6948…
I guess I missed the sign by the door that said, "I didn't open this restaurant for YOU."
Fav New Quote: "I didn't open my restaurant for @pete_wells." via @GDeLaurentiis (PREACH, SISTER!)
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Restaurant Gordon Ramsay at The London in New York is closing ny.eater.com/2014/10/8/6948…
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All you punchers, spitters and grabbers out there, read @dansaltzstein on the history of barroom etiquette. punchdrink.com/articles/crowd…
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