Why This Restaurant Critic is Not Afraid of Losing His Job to Yelpers

In the age of social media platforms and user-created content, is there still a place for the restaurant food critic as we used to know it?

On this episode of Chef AF, our host Chef Jim Berman, sits down with Jason Sheehan, a former professional chef turned food writer— a venture that lead him to win a James Beard Award and later author several books.

Sheehan, who’s now a restaurant critic for Philadelphia magazine, likes “the idea of someone going to a restaurant, having something good or having something awful and then telling people about it.”

“There is a part of me that likes Yelp and other platforms like it. I like the notion of the democratization of restaurant criticism…I have no problem with that whatsoever,” says Sheehan. “What kills me is the weight that it’s given…”

Listen in to this entertaining episode as these two chefs/writers debate the role of media and restaurants in the modern age and why Jason Sheehan is not worried about losing his job to Yelpers!

Hosted by:

Jim Berman

JIM BERMAN

Expert Columnist / Show Host


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The New Miami: How KYU is Elevating the Food Scene in Wynwood

KYU (pronounced “cue” like in barbecue) opened its doors in early 2016 in the art district of Miami, Florida known as Wynwood. The wood-fired Asian-American concept, brought to Miami by Chef Michael Lewis and Steven Haigh, has cemented itself as a cornerstone of the Miami’s burgeoning food scene. The culinary explosion is in part because of the development of the city. With more exciting spaces opening up Miami-wide — new ideas, customers, and money are pouring into developing areas and renowned chefs and restaurateurs are seizing the opportunity.

Chef Michael Lewis is the co-founder and executive chef at KYU. Lewis has cooked all over the world; leading teams, opening restaurants, and working with chefs like Jean-Georges. Lewis was Chef de Cuisine at Jean Georges restaurant on Central Park West which earned three Michelin Stars at the time.

In 2016, Lewis teamed up with Steven Haigh a 20-year restaurant and hospitality veteran to open KYU. One year after opening, KYU was nominated for its first James Beard for “Best New Restaurant”.

One of the biggest draws of KYU, outside Chef Lewis’s mouthwatering food, is the environment and the amazing service. When you’re there it just feels good. KYU is the new Miami — upscale and sexy, not overpriced, and just looking to have a good time.

On this episode of Table 42, Paul sits with Chef Michael Lewis and Steven Haigh to talk about how the restaurant connects with the community, the thoughtful design, and KYU’s unique name. Not to mention we get a behind the scenes look at popular menu items like the roasted cauliflower with goat cheese, shishito, and herb vinaigrette and the Wagyu beef brisket with black shichimi pepper.