There’re several must do items on my entertainment weekly list. The first is, naturally, to avidly consume every new issue of Time Out, jumping directly to the food section. The only exception is during food awards: I will read it cover-to-cover.
People writing about food as a job are part of a kind of mystique, so it is with great excitement that I got a chance to talk to Heather Tierney, former full time Time Out food critic, now running her own food and entertainment business.
DB: For us, food enthusiasts, dining out and talking about it sounds like a dream job. When and how did you become a food critic?
It is a pretty good gig, I must admit. But I fell into it by accident. I never wanted, nor planned on becoming a writer. In fact, I majored in Marketing in college. I was a die hard fan of Time Out New York, and always wanted to work for the magazine. I didn't even care what department I worked for - I would have worked in subscriptions. But one day I saw an open position in the editorial department for the Guides, which includes the annual Eating & Drinking guide and the city guide. So that's where I landed. Before long, I was reviewing and writing about restaurants for the E&D guide, and that led me to the Eat Out section, where I became the full time food writer for the weekly edition. So, I guess, you could say I learned on the job.
DB: With so many New York restaurants I diligently consume Time Out reviews and tend to find them very reliable. Is it because we have similar tastes?
Time Out takes its reviews and reporting very seriously. The reviewers always visit restaurants anonymously and pay for meals. So what you end up reading is an authentic snapshot of what it's like to dine somewhere, without the special treatment for press. It really brings the details of the food and service into their truest light.
DB: New Yorkers are spoiled with exceptional cooking from around the world. Have you become more critical with time? Are you paying more attention to detail?
I have definitely become more critical. New York is the culinary capital of the world! And most of the food here is not only good; it's excellent because it has to be. The competition is just too tough. If a restaurant is just serving mediocre food in an ordinary environment, it's going to close. But that said, I always keep an open mind when reviewing a new place I haven't been before. I never judge a restaurant until I have had the experience of dining there.
DB: Do restaurants know who you are? Has anyone attempted to schmooze you over a few drinks or a chef special dinner to get a nicer review?
It depends. Some people know me because I dine there frequently. But others have no clue. And some have recognized me from the TV interviews I've done for Time Out On Demand.
DB: The largest slice of TimeOut demographics is single, makes over a hundred thousand dollars and eats out three times a week. With this audience a negative review will sink a new business. Have you ever written a bad review and regretted it?
I rarely write bad reviews for two reasons: I want to make sure the restaurant really is "bad" before writing a negative review. I'll make sure we send someone else to try it out. If they have a similarly negative experience, then I know that I would do an injustice to readers, not to tell them they would be wasting a meal (not to mention hard-earned cash) dining there. I can remember writing one really bad review: It was for the LoSide Diner. It was truly one of the worst meals I've had the displeasure of eating.
DB: I personally think that one could write food reviews all life long. But you seem to disagree with me and have moved on with a new, more exciting venture. What is Sorted NYC?
People ask me that all the time. Being a food critic for Time Out *is* a dream job. It just wasn't my dream. I have a very entrepreneurial spirit in me. And I would be cheating myself not to at least entertain it and take some risks. And that's what Sorted is about. I've launched a boutique concierge service, one with a niche: I help connect people with what they need when it comes to dining out in New York City. I book restaurant reservations, consult on where to go for specific needs (dates, business meetings, etc) and book private dining as well as large events. New York has over 23,000 restaurants, bars and cafes. And an average of five new restaurants open each week, while one will close its doors for good. With so many options, it helps to have a personal interface sift through the masses and help you find what best suits you. There's a restaurant out there for every need or occasion, and Sorted helps people find it and book it.
DB: I obsessively love ringing the little pink bell on your sortednyc.com website. Are you counting rings or is that a trick to get more people to sign up?
Haha. That's a great idea! I have never though about that. Well if you like the bell, have you tried clicking on the lamp on the homepage? (The light goes on and off.) You can also ring the concierge bell on the desk... that should keep you busy for awhile ...
DB: Some of your high profile customers are among the richest people in the city or popular celebrities with personal assistants and permanently reserved tables from Jean Georges to Nobu. Why do they prefer to do business with Sorted?
Oftentimes these high-profile individuals don't want to deal with the hassle of making the reservation. They also like me to recommend dishes to order, wines to pair with the dishes and what the best table might be for their party. There's always a way to make a VIP feel extra special. And they like that. They also look to Sorted to tell them what and where the new and hot restaurants are. These people are far too busy to keep up with what's opening and what's closing in the city. They rely on me for that.
DB: All this hard work must make you hungry. What is Heather cooking at home or does she order Chinese?
If you saw my kitchen you'd see that it's sparking! I rarely cook at home but occasionally I'll through a spontaneous dinner party - which to be honest is more about the wine than the food. I love entertaining guests. I do make a mean cheese plate (if you count stopping by the cheese counter at Balducci's) if I do say so myself.
DB: Thanks for taking the time to talk to us!
You can find Heather on FoodCandy and Sorted NYC.