Ryan Sutton on Muck Rack

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manhattan & long beach
Chief Critic and Data Lead — Eater
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i'm a food critic & data guy for eater. i also run http://www.thepricehike.com and http://www.thebaddeal.com. Message me at sutton@eater.com

Five Points Trades Its Brunch Credentials for Vic's Italian Farmhouse Vibe and Lardo Tortellini

ny.eater.com — Husband and wife duo Vicky Freeman and Marc Meyer shuttered their 15 year old Five Points ostensibly for a revamp in August. This week they reopened the space as an Italian market driven restaurant called Vic's, Stone Barns designer Asfour Guzy oversaw the transformation of the space, and definitely added an airy farmhouse feel to part of the restaurant, which is now broken up into several distinctive spaces.

Seasonal Cafe Maman Has a Secret Weapon: A Michelin Starred French Chef in the Kitchen

ny.eater.com — Chef Armand Arnal's resume reads hilariously backward. At age 18, he moved to New York to learn French cookery from masters Daniel Boulud at Daniel and then Alain Ducasse at The Essex House, where he stayed for four years.

The Dead Rabbit's Pam Wiznitzer Drove 13,824 Miles All in the Name of Some Damn Fine Cocktails

ny.eater.com — Master bar-mistress Pam Wiznitzer got into bartending as a way to pre-game on the cheap in college.

Long Island Bar Mocks Restaurants That Keep Critics' Mug Shots on File

ny.eater.com — If the picture posted on the Instagram account of Long Island Bar is to be believed all the dining and donkey sauce have not been kind to Times critic Pete Wells.

Dana Carvey Only Comes To Vegas When Manilow Is in Town

vegas.eater.com — We've enlisted comedians, some based here and others who spend their time on the road and come through Vegas, to share their recommendations on great places to dine in Sin City for a feature dubbed Comedian Confidential . "Well, isn't that SPE-CIAL?!"

Scratch Merchant, the new Gavin Kaysen North Loop Restaurant Name Is Spoon and Stable

minneapolis.eater.com — Today star chef and newly transplanted Minnesotan Gavin Kaysen released a video explaining that Merchant is no longer the desired moniker for his North Loop restaurant that will open in mid-November. The new name is in part an ode to the former horse stables of the building at 211 North 1st Street.

What Happens When You Order a Manhattan at Recessions

dc.eater.com — The scene: It's about 4 p.m. on a weekday. We trip over a worker cleaning up as we take the stairs down to the carpeted den that is Recessions. I realize I've never been here sober before. Throughout the two hours or so that we're there, Recessions usually has one or two patrons in addition to my coworker and me.

Early Diners React to Cosme: What's the Spanish Word for Small Plates?

ny.eater.com — Cosme's still in its soft opening phase but tables are already hard to come by. Those lucky enough to snag a seat at Enrique Olvera's first New York project have been posting their thoughts - and photos - online giving a very early look at what to expect and what to order.

SF Dive Bars That Allow (and Don't Allow) Dogs

sf.eater.com — In other cities, patrons looking to bring their dogs into a bar might be met with quizzical looks, but here in SF, pooches are a big part of the local imbibing scene.

Boston Bartenders Share Their Opinion on the Word 'Mixologist'

boston.eater.com — "Never heard of it. Been lucky enough to be served by a lot of damn fine bartenders though." - Patrick Gaggiano, bar manager at Viale "Well, I think the best title one can have is Fun, Creative, Energetic, and Consistent. You really are as good as the last drink you crafted."
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Oct 25, 2014

Cycling in sunny Long Beach. Dinner in Manhattan. World Series baseball. And Jim Carey on @nbcsnl. Fall Saturdays don't get much better.

Oct 25, 2014

RT @kenzbry: Without fail, when I say prosciutto, I mean prosecco. Can we agree that this is my biggest and possibly only flaw?

Oct 24, 2014

RT @ContraNYC: 40 same day cancellations on a Friday night. Awesome!!

Oct 24, 2014

@DBTH @CarlosAntonorsi when i was at bloomberg 2 out of 3 meals at le bernardin occurred at the bar. i awarded 4 stars.

Oct 24, 2014

@nickkokonas as i've said before, i think the aviary gets the "a la carte" balance right. mix of deposits + encouraging walk-ins.

Oct 24, 2014

@nickkokonas no argument there. my issue is with a la carte restaurants that rely too heavily on resies (steakhouses booking up 30 days out)

Oct 24, 2014

. @CarlosAntonorsi FAIR POINT! alas, sometimes a good mix of resies + walk-ins (say, 50/50) results in better flow + fairness for everyone.

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