Last fall, Zagat, the iconic foodie resource recently acquired by The Infatuation, released its first 40th anniversary edition of its long-acclaimed paperback guide since 2016. The guide retains its signature burgundy cover and 30-point rating system for more than 1,000 crowd-generated reviews of NYC restaurants, with the addition of a foreword by restaurateur Danny Meyer and a retrospective of four decades of NYC dining culture. The guide's release comes ahead of Zagat's digital overhaul by The Infatuation , which is relaunching next year as a user-generated content platform focused exclusively on restaurants. When it debuted in 1979, the Zagat Guide served as the restaurant app of its generation, so it's only fitting that The Infatuation , itself a hub for restaurant discovery, has sought to preserve and usher in its next chapter.

A copy can be purchased here: https://www.strandbooks.com/index.cfm?fuseaction=search.results&includeOutOfStock=0&searchString=zagat+2020

Chris Stang | Zagat CEO/Co-Founder and CEO of The Infatuation – Since its founding in 2009, Stang has been the architect of The Infatuation's editorial voice, creative vision and marketing strategy. Today, his role still encompasses all of those things, but he pushes the company also moving forward into new arenas, including the creation and launch of Text Rex, EEEEEATSCON, The Infatuation food festival, and the company's recent acquisition of Zagat. As CEO of Zagat, Stang worked closely with the brand's return to print with the releasing a special 40th anniversary edition of the NYC guide for 2020. Heading into the new year, Stang is overseeing the next chapter of the storied brand with an all-digital relaunch. He was nominated for a James Beard Award in 2015 for Underfinger, a review of a restaurant that doesn't exist, and he still writes about real restaurants every now and then. Prior to joining The Infatuation full-time, Stang was VP of Marketing at Atlantic Records, where he worked closely with many of the label’s biggest artists, including Coldplay, Bruno Mars, Skrillex, Gnarls Barkley and Panic! At The Disco.

Eric Ripert is grateful for his early exposure to two cuisines: that of Antibes, France, where he was born, and that of Andorra, a small country just across the Spanish border where he moved as a young child. His family brought their own passion for food at the young Ripert and at the age of 15 he left his parental home to attend cooking school in Perpignan. Today, Ripert is recognized as one of the best chefs in the world. In 1995, at the age of only 29, Ripert was given a four-star rating by the New York Times. Twenty years later and for the fifth time in a row, Le Bernardin was again awarded the highest rating of four stars by the New York Times, becoming the only restaurant to have maintained this superior status for so long. to maintain, without ever losing a star.

In 1998, the James Beard Foundation named Ripert "Top Chef in New York City" and in 2003 "Outstanding Chef in the United States." In September 2009, Avec Eric, Ripert's first television show, debuted on PBS stations and ran for two successful seasons. , for which it won two Daytime Emmy Awards: "Outstanding Culinary Program" (2011) and "Outstanding Achievement in Main Title and Graphic Design" (2010). Avec Eric: a culinary journey with Eric Ripert (Wiley) was released in November 2010 with more than 100 recipes inspired by Ripert's travels. In the fall of 2008, Ripert published On the Line, his second cookbook with Artisan, which in 2002 published A Return to Cooking, a collaboration between Ripert, photographers Shimon and Tammar Rothstein, artist Valentino Cortazar, and author Michael Ruhlman, which was selected by Newsweek as one of the best books of the season. Ripert's first cookbook, Le Bernardin – Four Star Simplicity (Clarkson Potter), debuted in 1998, and in 2014 Ripert released his latest cookbook, My Best: Eric Ripert (Alain Ducasse Publishing). In 2016 he published his memoir, 32 Yolks: From My Mother's Table to Working the Line (Random House), which appeared on The New York Times bestseller list. Ripert also partnered with The Ritz-Carlton Hotel Company to open Blue in Grand Cayman. When he's not in the kitchen , Ripert enjoys good scotch and peace and quiet.

Recorded on January 28, 2020

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