New York Times Unveils Two New Restaurant Critics

NEW YORK, NY — The New York Times has appointed Ligaya Mishan and Tejal Rao as its new restaurant critics, marking a significant change in the publication’s approach to food criticism. This announcement comes after the departure of longtime critic Pete Wells in 2024, whose role has been divided between the two new additions.

Mishan will primarily cover New York City but will occasionally review establishments outside the city. Rao, meanwhile, will focus on national dining trends and restaurant culture. The move signifies that The Times recognizes the need for sensitive and thoughtful representation of the diverse culinary landscape across the country.

In a video announcement, both critics emphasized the importance of transparency, stating, “Audiences want to know who’s making their recommendations. We hope these videos will help bring a new level of transparency to our criticism.” This shift contrasts Wells’ previous approach, as Mishan and Rao will reveal their identities to readers.

Previously, Mishan served as a columnist for The New York Times Magazine, where she explored various food topics, including traditional dishes like the Japanese half-custard half-flan. From 2012 to 2020, she also ran a restaurant column that focused on lesser-known dining spots outside Manhattan.

Rao’s background includes a role as critic-at-large in California, covering food and cultural intersections. Her reports range from regional cuisines to national restaurant service trends.

This new structure aims not only to cover restaurants more comprehensively but also to capture broader culinary narratives across the United States. “Restaurant criticism can show readers something about a place and a people,” Mishan said, highlighting the critics’ goal of building a holistic portrait of America’s dining scene.