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Sep 26, 2006 06:18 PM

Best Food section?

I'm in Seattle: we've got the Times, with a full Wednesday food section; the P-I has food columns on Wednesdays; both review restaurants and carry food news on Fridays. The Weekly has a fantastic new critic, and the Stranger has weekly restaurant reviews.

Anyone in Seattle have opinions about these sections?

Anyone in other cities have a paper with a great food section (imho, nobody beats the NYT)

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  1. The L.A. Times is very good. The columnists are excellent.

    The Miami paper used to be very interesting, because it had so many articles on Latin American food. It's seemed less interesting recently, but maybe I haven't been looking closely enough.

    Among the alt-weeklies, the papers in L.A., Minneapolis, and Houston all have writers that I enjoy.

    5 Replies
    1. re: Frolic

      I like the LA Times Food Writers & Columnists, but don't care much for their main critic S. Irene Virbila (affectionately SIV on the LA Boards) -- from personal experience and what I perceive on the boards, her opinions are kind of a hit and miss.

      I do like LA Weekly's Jonathan Gold though.

      1. re: Frolic

        Frolic, for Minneapolis, are you referring to Dara Moskowitz of the City Pages (alternative weekly)? She's a two-time winner of the James Beard award for food writing. I think she's got a good chowsense. I find often find her writing style annoying (I wish they'd edit her more), but I think she knows her audience. And I'm now in the habit of picking up the latest City Pages every Wednesday. When she was on sabbatical, I missed her.

        EDIT: I also meant to say that I credit her for livening up the Twin Cities as a good chowhounding town(s). I wasn't here pre-Dara, so I can't be certain how much credit to give her, but I think she generates a lot of enthusiasm.

        I don't know I'd read her if I weren't local, though.


        1. re: The Dairy Queen

          Yep, I meant Dara. I should have be more specific.

          1. re: The Dairy Queen

            One thing I love about Firefox is the built-in Feed Reader so I get to read Dara's articles as soon as they are printed online - usually 11Pm central time. RSS link:

            Here's a link to the restaurant section:

            I also like the (admittedly abridged) online Taste Section of the Star-Tribune: <-- requires registration. There are some good recipes and Al Sicherman may be an acquired taste but he does have some useful information.

            I used to read two papers a day but thanks to the internet I read many more than two and no bothersome inky fingers.

            p.s. We used to have Carla Waldemar to whom I give lots of credit for livening up the TC food scene.

            1. re: MplsM ary

              Oops - I forgot to link to the Strib resto section (separate from cooking): Again this paper likes people to register for free (like a few other papers I read).

        2. Jonathan Kauffman is Berkeley's loss and Seattle's gain. One of the best restaurant critics ever in the SF Bay Area.

          1. NY Times seems to have lost something. Used to be excellent.

            2 Replies
            1. re: Withnail42

              When The Boston Globe's food section is better than the NY Times, as it often is these days, that says something about how the Times has declined.

              1. re: Withnail42

                They just hired Pete Wells, the restaurant writer for Food and Wine, as the new Dining section editor. He's smart and a good writer. I bet we'll see a reenergized food section in the New York Times.

              2. I agree--the LA times is the one I read every week on line. (the free articles, anyway.)

                1. I don't get to read it in toto, but the Chicago Tribune has produced some excellent pieces (bolsters my opinion that Chicago chowhounds may be the most perceptive and focused foodies anywhere).

                  3 Replies
                  1. re: Gary Soup

                    Nothing against the quality of the food, but Chicago sure has a lot of gimmicky restaurants.

                    1. re: Robert Lauriston

                      Which Chicago restaurants have you gone to that you thought were 'gimmicky'...what was the food like?

                      1. re: Robert Lauriston

                        And San Francisco doesn't? It seems like every other restaurant that opens in SF these days has a gimmick of some sort. Raw food, haute "comfort" food, themed (read neutered "fusion")food, "tapas" that aren't really, etc. Even designer ingredients are a gimmick, IMHO.