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From Stars to Bells and Everything in Between: What Food Writers Look For When Visiting Your Restaurant
Join us at our next meeting when food writers Michael Klein, Danya Henninger and Drew Lazor will dish on the Philadelphia food scene and share what they think makes a restaurant memorable. The panel will be moderated by Rick Nichols.
Rick Nichols was a long-time food columnist for The Philadelphia Inquirer whose pieces were regularly collected in the anthology Best Food Writing. He was a Nieman Fellow at Harvard University and has taught briefly at Temple and the University of Montana. He is currently on the adjunct English faculty at the University of Pennsylvania where he teaches a journalism course about food writing. Most Fridays he can be found at the trattoria Amis, 13th and Pine, where he chops onions and cuts up chickens for the family meal that he and Chef Sal Vetri lovingly prepare for the staff. Watch now.
Michael Klein has covered the Philadelphia-area restaurant scene for the Philadelphia Inquirer since 1993.
Danya Henninger is culture editor for local Philly news site Billy Penn and a food and drink writer and photographer. She is a former restaurant critic, beer columnist and online editor of Zagat Philly, and contributed to the Philadelphia Inquirer, All About Beer, Vice Munchies and Edible Philly. If you want to know how she really feels, find her online at @phillydesign.
Drew Lazor, a Philadelphia-based writer, has contributed to Bon Appétit, Condé Nast Traveler, Food Network, Lucky Peach, the Philadelphia Inquirer, PUNCH, Saveur, Serious Eats, Vice, and more. He's the co-author, with chefs Jeremy and Jessica Nolen, of New German Cooking, published by Chronicle Books in January 2015; and the author of the upcoming Session Cocktails, which will be published by Ten Speed Press in May 2018. Drew was previously the food editor of the Philadelphia City Paper from 2006 to 2012. Check out more of his work at drewlazor.comand say hi on Instagram and Twitter (@drewlazor)