In this week's Tasting Notes newsletter, Bill Addison previews the upcoming 101 Best Restaurants list
For the last month, Patricia Escárcega and I have done little else beyond write, fret over, debate, cross-check, analyze, tweak and keep writing The Times’ annual list of the 101 Best Restaurants. We’ve been researching and thinking about the project since we started in December, right after the release of the 2018 list written by our Food section colleagues Andrea Chang, Jenn Harris and Amy Scattergood — with contributions collected from the late Jonathan Gold’s last year of reviews.
This was, of course, one of Gold’s defining endeavors; he wrote the first “99 Essential L.A. Restaurants” guide for LA Weekly in 2005 and reconceived the list when he returned to the Times in 2012, tipping the number to the other side of 100 and ranking them. In a meeting this April, when Escárcega and I were questioning the inclusion of some longtime standard-bearers, Food Editor Peter Meehan said, “This wasn’t just a list of the top places to eat.
There’s a trope that national and international food writers love to use in introductions to these types of packages: “I spent xx weeks on the road eating xx meals, traveling xx miles to xx cities.” The publication wants to acknowledge their findings were an investment, not armchair research. In Los Angeles, we could easily rattle off those kinds of numbers and you would all; for many of us, the rough-cut movies of our lives could play endless B-roll of idling in traffic.
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