Maggie Hennessy on Muck Rack

Maggie Hennessy

Verified
(She/Her)
Chicago
As seen in: Chicago Sun-Times, Apple Podcasts, MSN, MSN Singapore, NYT Cooking, The New York Times, Yahoo Life, Forbes, MSN India, Yahoo Canada, Yahoo News and
Covers:  Culture through the lens of food and drink, dining out etiquette, occasional restaurant reviews, unique dish histories, dining trends, chef/concept profiles
Doesn't Cover: Events, product reviews, seasonal or holiday roundups
Freelance food + drink journalist. Chicagoan.

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Maggie Hennessy’s Biography

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Maggie Hennessy is a freelance food and drink journalist, author and former restaurant critic with extensive recipe writing and editing experience.

Maggie Hennessy’s Journalist Portfolio

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Rapper Blvck Svm Turns the Tasting Menu into a Hip Hop Album

Rapper Blvck Svm Turns the Tasting Menu into a Hip Hop Album

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The Allure (and Hubris) of Candles in Restaurants

The Allure (and Hubris) of Candles in Restaurants

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Chicago has a crop of opulent new steakhouses. How much beef can one city eat?

Chicago has a crop of opulent new steakhouses. How much beef can one city eat?

Fresh on the scene, The Alston and British import Hawksmoor are just the tip of the knife.

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Little Manila, Chicago's newest food boom, is a sign of hope for indie restaurants

Little Manila, Chicago's newest food boom, is a sign of hope for indie restaurants

Filipino cooking, which masterfully tightrope-walks sweet, savory and sour, is getting its due here. Credit b…

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Natural Wine Democratized ‘Winespeak.’ But Does It Make Any Sense?

Natural Wine Democratized ‘Winespeak.’ But Does It Make Any Sense?

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Articles

5 New ‘It’ Tomatoes to Look Out for This Summer Original

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By Maggie Hennessy Verified
| Food & Wine Verified
Credit: Mark Widhalm McHenry for PanAmerican Seed No matter how many pale, mealy facsimiles we suffer through in the winter and spring, that first summer tomato makes the wait worthwhile as its savory-sweet liquor dribbles down our chins. And as much as we relish the standbys — rich, dusty pink Cherokee Purple heirlooms; fruity-sweet, tangerine-hued Sungolds; gothic Midnight Romas — recent scientific breakthroughs are portending a crush of new, exquisite tomatoes in the years to come.
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Can the Real Restaurant Phone Be Saved? Original

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By Maggie Hennessy Verified
| Slate Verified
Sign up for the Slatest to get the most insightful analysis, criticism, and advice out there, delivered to your inbox daily. The first time I called Kat—the conversational A.I. receptionist fielding calls at fried-chicken-and-ramen joint Katsubō, in Charleston, South Carolina—I heard the convincing din of restaurant background noise before she addressed me in her youthful (cheeky, even?) voice. “Thank you for calling Katsubō. This is Kat, a digital agent on a recorded line.
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How Feld chef Jake Potashnick beat the backlash and cooked up a culinary comeback Original

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By Maggie Hennessy Verified
| Chicago Sun-Times Verified
“Just wait; it’s going to happen fast,” Jake Potashnick, the executive chef and owner of Feld, warned with a smile. For several minutes, a quiet, if anticipatory, calm pervaded the dining room at this Michelin-starred temple to extreme seasonality in West Town. I sipped on a sprightly opener of chilled rhubarb, peach pepper nectar and chamomile.
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Interview

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What was your first job as a journalist?

I was an editorial assistant for a Reuters hedge fund magazine. Yes, hedge funds.

Have you ever used a typewriter?

Yes! My mom had one when I was small, and I used to sneak into the storage room where she kept it and type letters to no one.

Who's your favorite fictional journalist?

Perd Hapley
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