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Matt Rodbard on Muck Rack

Matt Rodbard

Verified
(He/Him)
New York
As seen in: TASTE Cooking, This Is TASTE, Apple Podcasts, The New York Times, The Wall Street Journal, Substack, The Late Plate by Rosie Kellett, TODAY, VICE, Flipboard, GQ, Bon Appetit and
Founder & Editor, TASTE. Author of Koreatown (Clarkson Potter, NYT Bestseller), Food IQ (Harper Wave, PW Bestseller), Koreaworld (2024) #🍣👍🏻
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From the Mouth of the Gods

From the Mouth of the Gods

TASTE Cooking — Ethiopian coffee is one of the world’s great culinary treasures. It’s also extremely undervalued. Geoff Watts, cofounder of Intelligentsia Coffee, is on a mission to get you—and the $100 billion industry—to pay more. Much more.
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Uri Buri: The Bearded Chef of Akko

Uri Buri: The Bearded Chef of Akko

tastecooking.com — "Habibi," says Uri Jeremias over and over as he strolls through the old Arab market of Akko, copy of Israel Hayom under his arm, holding court with his fellow citizens. Habibi to the old man scaling the red mullet, habibi to another hawking a pile of tiger prawns still wiggling with life, drops of the Mediterranean Sea spraying wildly.
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Jonathan Gold Walks Into a Korean Restaurant

Jonathan Gold Walks Into a Korean Restaurant

tastecooking.com — Pulitzer Prize-winning Jonathan Gold's last story as restaurant critic at the LA Weekly in 2012, a position he held for nearly three decades before returning to the Los Angeles Times, was a 10,973-word masterpiece detailing Korean food in Los Angeles.
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Well-Made Coffee Migrates to Midtown Manhattan

Well-Made Coffee Migrates to Midtown Manhattan

The New York Times — Heads Up Finding coffee in Midtown Manhattan, home to nearly two-thirds of New York City hotel rooms and a good number of caffeine-starved office workers to boot, is as easy as walking down the street. After all, there are about 50 Starbucks locations from 33rd to 52nd streets alone, according to the company, with aggressive expansion planned from the savvy chain Gregory's Coffee.
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Appalachian Masala

Appalachian Masala

tastecooking.com — Meherwan Irani likes to joke that he didn't eat Indian food until he moved to the United States at age 20. "We didn't sit around saying we're eating Indian food, because you'd never call it that," says Irani, now 47 and the owner of progressive Indian-American restaurants in Atlanta and Asheville, North Carolina- Chai Pani and Botiwalla.
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Don't Tell David Chang He's a Korean Chef

Don't Tell David Chang He's a Korean Chef

The Wall Street Journal — There is not a single chef in America more associated with Korean cuisine than David Chang of Momofuku. He has won every major award presented to chefs and runs insanely successful restaurants in New York City, Toronto and Sydney, all known for riffing on iconic Korean ingredients and dishes like rice cakes, gochujang and ssams from pork to porgy.
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What to Order on a Korean Menu: Go for the Soups

What to Order on a Korean Menu: Go for the Soups

The Wall Street Journal — There's so much more to Korean food than barbecue and bibimbap. Across the U.S., diners are diving deeper into the hearty soups and stews at the heart of this cuisine. Here's a hit list of must-try winter warmers, plus a few recipes to simmer on the stove at home.
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Harold Dieterle Bought A Big Green Egg

Harold Dieterle Bought A Big Green Egg

foodrepublic.com — At 50 yards, I can see that he's smiling. As I get closer, it's clear the Kin Shop and Perilla chef-owner's smile represents something approaching giddiness. For a no-nonsense kind of dude - who won the first season of Top Chef with a head-down stoicism - this sort of exuberance was a bit out of character.
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All AA Gill Wants To Do Is Sell Papers

All AA Gill Wants To Do Is Sell Papers

foodrepublic.com — "Every time I go out to dinner, I feel like I'm eating a fucking brass band," says legendary restaurant critic AA Gill, speaking on the phone from his home in London. We're talking about the stories he's working on for The Sunday Times, and a topic has bubbled to the surface like a forgotten Bialetti. Bland food. Bland food? Well, the need for restaurants to embrace a blander cooking sensibility.
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Inside David Chang's Ambitious New Food-Delivery Disruptor, Maple

Inside David Chang's Ambitious New Food-Delivery Disruptor, Maple

foodrepublic.com — At a loft in Manhattan's Financial District, a deep cut from Wilco's Sky Blue Sky plays softly on the Jambox while programmers and UX specialists bang away at a table lined with glowing MacBooks. There's a business-ops guy and a customer-ops guy huddling in the corner, and a slick publicist quietly taking notes as I ask a chef a few questions. "Terrified," says the chef of her restaurant's imminent launch. If the Silicon Valley extras call before us doesn't hint at it already, this is not your typical restaurant opening.
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Max And Eli Sussman Strike Out On Their Own

Max And Eli Sussman Strike Out On Their Own

foodrepublic.com — As their mom, Lynne, tells it, the cooking careers of New York City chefs and cookbook authors Max and Eli Sussman started during a family vacation on Cape Cod. "They were being real jerks," she says, laughing, of her active young sons, then ages 10 (Eli) and 12 (Max).
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In Grenache We Trust: Châteauneuf-du-Pape, Rap Music And Really Old Vines

In Grenache We Trust: Châteauneuf-du-Pape, Rap Music And Really Old Vines

foodrepublic.com — Châteauneuf-du-Pape brings two things to mind: Very old things and New York City chef Justin Warner's rap game. An explanation is needed.
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Why Malmo is Scandinavia's Hippest Travel Destination

Why Malmo is Scandinavia's Hippest Travel Destination

Travel + Leisure — This Swedish city across the Øresund strait from Copenhagen is emerging as Scandinavia's hippest hub. Here, four reasons why. Because some of the region's best chefs are setting up shop. Cheap rents and a food-obsessed public have lured bright culinary talents. At B.A.R Krog & Vinbar, the tasting menus by Robert Jacobsson-a former sous-chef at Copenhagen's Noma-push boundaries even by Nordic outside-the-box standards (think ash-and-elderflower sorbet with cucumber and vanilla). Chef Robin Eriksson recently moved from Stockholm to open Tryne Till Knorr, serving simple, refined dishes with a local emphasis. Don't miss the stone-baked cabbage wedge topped with a hunk of 36-month-aged Comté and a perfectly pan-fried egg.
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Where to Get Our Favorite Korean Dishes

Where to Get Our Favorite Korean Dishes

bonappetit.com — Americans have dialed up Chinese takeout for decades and can order sushi at airports, but Korean cuisine is just starting to get due notice around the country-and not just for inspiring the best tacos this side of Mexico City (thank you, Roy Choi). While barbecue undisputedly wins the Korean-food popularity contest, there's a whole lot going on outside the lettuce wrap. With that in mind, here's a short list of our favorite dishes around the country, both grill-centric and otherwise, and where to find them.
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Agave Is for Lovers: the Return Of Blanco Tequila | Epicurious.com

Agave Is for Lovers: the Return Of Blanco Tequila | Epicurious.com

epicurious.com — Matt Rodbard reports from Central Mexico. When chef Enrique Olvera speaks, the Mexican culinary world listens. This is the kind of platform you earn when your Mexico City restaurant, Pujol, has been named the 17th best restaurant in the world for a high-minded, though traditionally rooted, take on classic dishes like sopes -- his are topped with sea urchin plucked from the Sea of Cortez. To say Olvera, 38, put Mexican cooking on the world stage is like saying Tim Duncan did bit for basketball in San Antonio. So when I caught up with Olvera recently at Mesa Abierta, his food conference taking place near San Miguel de Allende, I was listening.
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Ask Guy Fieri About The Organic Garden Of Flavor Town

Ask Guy Fieri About The Organic Garden Of Flavor Town

foodrepublic.com — "When you call there and get put on hold, I am the on-hold dude," Guy Fieri is telling me about the reservation line at his new New York City restaurant, Guy's American Kitchen and Bar - the eighth in a growing empire of restaurants based mainly in Central and Northern California, but with big plans for the future built around the high-ish stakes opening in the middle of Times Square. He's talking about the voice recording to illustrate that he wasn't just slapping his name on the venture. "I'm in every piece of it down to the phones."
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