Zagat
VerifiedOnline/Digital
The Zagat Survey /zəˈɡæt/ or zə-GAT was established by Tim and Nina Zagat in 1979 as a way to collect and correlate the ratings of restaurants by diners; for their first guide, covering New York City, the Zagats surveyed their friends. At its height, ca. 2005, the Zagat Survey included 70 cities, with reviews based on the input of 250,000 individuals with the guides reporting on and rating restaurants, hotels, nightlife, shopping, zoos, music, movies, theaters, golf courses, and airlines. The guides are sold in book form, and were formerly only available as a paid subscription on the Zagat website.
On March 6, 2018, Google sold the company to restaurant discovery platform The Infatuation for an undisclosed amount. Source
Actions
Media Outlet details
| Scope | National, Consumer |
|---|---|
| Language | English |
| Country | United States of America |
|
Similarweb UVM |
Request pricing |
|
Comscore UVM |
Request pricing |
Recent Articles
Search ArticlesBrian Tsao Is On A Serious Sandwich Mission
By Chris Mohney Brian Tsao is the former chef at Beauty & Essex and Mira Sushi & Izakaya in New York. A chef contestant in the first season of Beat Bobby Flay (which he did), Tsao is also a member of the metalcore band Loss Becomes. In 2022, he opened Mission Sandwich Social in Brooklyn. When I was the age of 13, my father woke me up on a Saturday morning and said, “Boy, I came to this country at 11 years old, and I started washing dishes at 12.
Creating A Modern Indian Restaurant With A New York Brasserie Vibe
By Chris Mohney Maneesh Goyal grew up in Dallas, where his father owned a restaurant. Goyal eventually moved to New York, founding a successful marketing company. In 2021, he opened Sona, an elevated Indian restaurant in the Flatiron neighborhood. My dad left the restaurant business after nine years. I don’t know that I would have hit “go” on opening a restaurant myself without those nine years of my life, which left an indelible mark.
Chef & Tiktok Star Jonathan Kung On Creating Identity Through Third-Culture Cooking
By Stephanie Gravalese Jonathan Kung is a Detroit chef and TikTok personality known for his food and cooking videos. Before the pandemic, Kung ran an underground kitchen space in Detroit’s Eastern Market. Kung describes himself as a “third-culture cook”—referring to the in-between space where different cultures meet and, through cooking, create a new identity. Kung is currently working on his first cookbook with Clarkson Potter.
Tara Monsod On Mentorship In The Kitchen And The Renaissance Of Filipino Cuisine
By Chris Mohney Tara Monsod is executive chef at Animae restaurant in San Diego, part of the Puffer Malarkey Collective hospitality group. She was especially influenced by her friend and mentor Anthony Sinsay, a beloved San Diego chef and advocate for Filipino cuisine who passed away in 2021. I started at Animae as a sous chef at the end of 2020. The head chef moved on right before I came, and then before the next COVID closure, I had been running the restaurant by myself for about a month.
Building West Virginia Craft Beer Into The Outdoors Itinerary
By Anne Cruz Jeff Edwards is head brewer and a founder of Freefolk Brewery in Fayetteville, West Virginia. The brewery is just a few miles away from the New River Gorge, which was named a last year. The gorge–and by extension Fayetteville–are known for outdoor recreational sports such as mountain biking, rock climbing, and whitewater rafting. I’m originally from southern West Virginia.
While War Rages In Ukraine, A Russian Restaurant In America Serves As Hopeful Refuge
By Amber Gibson Anya El-Wattar is chef-owner of Birch & Rye, a modern Russian restaurant in San Francisco’s Noe Valley that opened in February 2022 against a backdrop of Russia invading Ukraine. El-Wattar cooked with her mother during her childhood in Moscow, foraging for mushrooms at their rural dacha.
A Black Restaurateur Puts Himself Front And Center In Handling Racist Guests
By Chris Mohney Chris Viaud is chef-owner of Greenleaf and Ansanm restaurants in Milford, New Hampshire. The son of Haitian immigrants, Viaud worked in several restaurants in and around New England, gaining enough notice to be selected as a Top Chef contestant and James Beard Award semifinalist.
How A Small-Town Cafe Maintains Its Charm As Tourists Roll In
By Anne Cruz Wendy Bayes is owner of Cathedral Cafe in Fayetteville, West Virginia. She opened the cafe in 2000 after moving to Fayetteville to work as a river guide in the . Her daughter, Cassidy Bayes, now manages the cafe. In 2021, the New River Gorge was designated the United States’ newest national park. WENDY BAYES: I came to Fayetteville for the first time in 1992, and I trained to be a raft guide and did that for eight seasons.
Bridging Low-Country Dishes With Caribbean Flavors On Sullivan’s Island
By Anne Cruz Will Fincher is executive chef of The Longboard on Sullivan’s Island, South Carolina. The Longboard on Sullivan’s Island is Ballast Hospitality’s third restaurant after The Longboard on St. John, USVI, and The Easterly on St. Thomas, USVI. I grew up in Middle Alabama, so we didn’t eat a lot of seafood there. The first time I came to Charleston, it was definitely eye-opening. I don’t think I had even had a raw oyster until I moved to Charleston.
Kaze Chan Gets Personal At Chicago’s Omakase Room
By Chris Mohney Kaze Chan is a master chef of sushi and Japanese cuisine, having opened leading restaurants throughout Chicago over the past two decades. Most recently he opened The Omakase Room, a small chef’s counter above Sushi-san restaurant serving an 18-course tasting menu. One thing that I find when I travel and eat, what I’m seeing in a lot of omakase rooms, even in Japan—you just sit there and you eat like you’re eating in a temple. It’s really quiet.