Perhaps the most powerful restaurant critic in the country is leaving his post.
Pete Wells wrote for the New York Times for years. He famously described one dish at a high-end restaurant as being reminiscent of “bong water.”
But Wells had plenty more to say, too – about our dining culture, and what constitutes a good dining experience. Our guests discuss it.
In studio:
- Chuck Cerankosky, restaurateur and director of the Rochester Cocktail Revival
- Thera Clark, sommelier at Pintxo Wine Bar and beverage instructor at NY Kitchen
- Ian Criticos, sommelier and server at Redd
- Leah Stacy, editor of CITY Magazine and producer of the Rochester Cocktail Revival
