New York Times Restaurant Critics

A one-of-a-kind conversation with four distinguished journalists William Grimes, Ruth Reichl, Sam Sifton andPete Wells, whose resumes include one of the most coveted jobs in the world: restaurant critic of The New York Times. Loved by readers and feared by chefs for their incisive, entertaining reviews of where to go and what to eat from 1973 to today, they are some of the most experienced and discerning diners anywhere. (Please note: the identity of Mr. Wells will remain anonymous during the program.) Interviewed by New York Times editor Richard L. Berke.