Bill Addison is a James Beard Award-winning restaurant critic for the LA Times. We chat about Grimes’ DDoS attacks, a deeper dive into Diplo’s carnivore diet, salad dressing through the years, Bill’s singing career, cutting his teeth in Atlanta, how to recognize when food has a soul, the death of the takedown review, getting softer with age, the first six months of a restaurant, the importance of anonymity as a critic, vegan pastry, Bill’s blessed metabolism, gay vanity, how to eat three dinners a night, how to get a res at Motherwolf, why to get the peanuts at Cookbook, and Bill doesn’t believe in food trends but we still ask him about some.
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