Andrew Knowlton
Deputy Editor. Andrew has worked at Bon Appétit since, like, forever (2000 to be exact). He oversees the magazine's restaurant coverage, including the annual Hot 10 list, and writes the rather opinionated Foodist column that has run in the magazine since 2008. He lives in Brooklyn with his wife and two daughters (the older is named after a popular Southern cocktail). He likes all Atlanta sports teams, boiled peanuts, the Dead, JAWS, steal frame bicycles, and running long distances. He dislikes all New York sports teams, kiwis, kidneys, green bell peppers, and drivers who park in bike lanes. Spirit food: Hash browns scattered, smothered, covered, peppered and, if he's really tipsy, chunked
The Foodist Pleas
Until you find me the customer who comes in specifically to watch the Discovery Channel while eating seared scallops, let's keep the sets at home.
Oyster Branding and The Naked Cowboy
Back in the day, when you went to a restaurant to slurp down some oysters, you had one option--oysters
The Foodist's Top 5 Far-Flung Thanksgiving Travel Escapes
As great as Turkey Day is, I believe we all secretly want to skip the drama and fly to some exotic locale where sweet-potato casserole doesn't exist.
Ask the Foodist
Hosts rarely remember who brought the Zinfandel, but I guarantee they'll give heartfelt thanks for your artisanal handiwork.
America's Best Charcuterie, from Virginia Speck to Oregon Chorizo
The best cured meats in America, from Iowa prosciutto spread to Utah mocetta, and how to serve them to your guests
The Foodist's Top 5 (Highly Debatable) Rules of Entertaining
Restaurant and Drinks Editor Andrew Knowlton shares a few theories on dinner parties
Our Favorite American Hard Ciders
When it comes to affordable, party-friendly bubbly, we're popping the cork on American artisanal hard ciders
Top 10 Best New Restaurants in America
The Foodist racked up the frequent-diner miles to bring you the ten best new places to eat in the U.S.
Ask the Foodist
It's a shame diners don't realize how many people it takes to run a standout restaurant.
Ask the Foodist
Aren't today's restaurant menus a bit overloaded with bacon-this and duck fat-that?
Why You Should Drink Riesling This Summer (and How to Find the Best Bottles)
Riesling pairs with just about any cuisine, whether it's Sichuan or seafood.
A Day in the Life of Franklin Barbecue's Aaron Franklin, a BBQ Genius
Yes, he's a meat genius. There should be more of those.
The Foodist's Favorite Germanic Restaurants Across America
In a refreshing departure from the Italian comfort food craze, there's been a huge boom of Germanic restaurants across America.
Keep an Eye Out for Mexican Sour Gherkins
The tiny heirloom cucumbers are showing up at ingredient-driven restaurants.
Ask the Foodist
Baristas, feel free to display that jar--just don't expect everyone to put money in it.
Ask the Foodist
A Yelp-happy, foodier-than-thou friend says that goat meat is the next big thing. Please tell me he's wrong.