Pete Wells Reflects on 12 Years as NY Times Critic

Pete Wells, a prominent restaurant critic for The New York Times, has concluded his 12-year tenure, during which he dined out five nights a week. His final review was published in the summer of 2024, marking the end of an era for one of the most influential voices in the culinary world. Wells' approach to criticism was unique; he often prioritized the deliciousness of food over the prestige of Michelin-starred establishments, showcasing hidden gems like Triniciti Roti Shop and Ernesto's, which made it to the Times' '100 Best Restaurants' list. Wells' dining experiences were not without their challenges. He faced health concerns, specifically regarding his liver, which prompted him to step back from the demanding role of a restaurant critic. Despite the perks of the job, including the Times covering his dining expenses, he recognized the need for a break. His reflections on the industry reveal a deep appreciation for culinary discoveries that resonate with diners, rather than just high-end dining. Throughout his career, Wells has been known for his candid reviews, which sometimes drew criticism for favoring less traditional dining experiences. He emphasized the importance of flavor and the joy of discovering new places, often encouraging readers to explore beyond the well-trodden paths of fine dining. His legacy includes a commitment to highlighting diverse culinary experiences in New York City. As he transitions away from restaurant reviewing, Wells leaves behind a significant impact on the food scene, encouraging both chefs and diners to embrace creativity and authenticity in their culinary journeys. His departure signifies a shift in the landscape of food criticism, where the focus may evolve but the love for food remains paramount.