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
Culture
The Breweries of Portland, Maine
Portland's vibrant local beer scene is one of the country's best.
Culture
The Bakeries of Portland, Maine
Great bakery towns: Paris, obviously; San Francisco, too; and, of course, New York. But Portland, Maine? You bet.
Culture
Where to Eat in America's Foodiest Small Town 2009
Portland, Maine's best spots for oysters, Sicilian-style pizza, whoopie pies, and other top eats.
Restaurants
Top Ten Must-Visit Classic Restaurants
Culture
Portland, Maine--America's Foodiest Small Town 2009
Yes there's lobster. But there's also artisanal bread, handcrafted beer, amazing shellfish, and a ridiculous number of excellent restaurants. Here's why we love Portland, Maine.
Culture
7 Foods You Never Knew You Could Grill
Citrus, grapes, and, yes, even cheese and root vegetables are all friends of the flame.
Culture
Hey, Celebrity Chefs! Stay Out of the Kitchen
If you see a celebrity cooking in his or her restaurant, politely excuse yourself and go elsewhere. Here's why.
Culture
Why Restaurants Lie (And Why It's For Your Own Good)
When a restaurant's reservationist says, "Sorry, we only have tables available at 5:30 p.m. and 10:30 p.m.," am I being told the truth? Or, as I suspect, are they playing hard to get?
Culture
How Many Misspellings Can You Spot on this Menu?
Linguine Voungale? Chicken Piard? Spaghetti Bologrease? Seriously?
Restaurants