Ruth Reichl

Editor in Chief

Photograph by Brigitte Lacombe

Ruth Reichl joined Gourmet as Editor in Chief in April 1999. She came to the magazine from The New York Times, where she had been the restaurant critic since 1993. Before that she was the restaurant critic of the Los Angeles Times, where she was also named food editor. Her books include the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me With Apples, and Garlic and Sapphires.

Ruth Reichl on

chefs + restaurants

Restaurants Now: A Voce

(New York) - Per Se and Masa, the stars of the Time Warner Center, get an ambitious new neighbor.

Having a Grand Time, New York City

We offered some of our favorite restaurant critics a theoretical $1,000 to spend dining out in their home city.
October 2009
chefs + restaurants

Restaurants Now: DBGB

(NEW YORK CITY) - With the opening of the huge, hip, new Bowery emporium, DBGB, the Americanization of Daniel Boulud is finally complete.
travel + culture

Travel Smart: New Digs in Wine Country

Gourmet’s editor in chief finds country comfort right in the middle of town at California’s most luxurious eco-resort.
chefs + restaurants

Restaurants Now: Locanda Verde

(NEW YORK CITY) - My advice: Don’t miss the little fava bean crostino, or the amazingly fine wood-fired shrimp, and definitely go for the chicken. The pastas were all wonderful, too.
travel + culture


Gourmet’s editor in chief finds a new hotel in Beverly Hills with her name written all over it.
chefs + restaurants

Restaurants Now: Monkey Bar

(NEW YORK CITY) - In times like these nothing feels quite so comforting as a little piece of the past. That’s the charm of Vanity Fair editor-in-chief Graydon Carter’s just-opened Monkey Bar.
food + cooking

Tender at the Bone: The Queen of Mold

In the first chapter of her best-selling memoir, Ruth Reichl introduces her mother, a notoriously bad cook who ultimately shaped Reichl’s view of food.
chefs + restaurants

Restaurants Now: Tabla’s 10

(NEW YORK CITY) - With no dish costing more than $10, and each a fascinating play of spice and texture, the room was filled with fabulous aromas.
Subscribe to Gourmet