NYC's Most Powerful Food Critic Retires: A Farewell to the 'Mile of Hot Dogs'

The Life and Times of a Food Critic: Pete Wells' Journey from New York Times Powerhouse to Salad Maker

After 12 years of dining out five nights a week, eating his way through 2,500 to 3,000 meals, New York Times restaurant critic Pete Wells has hung up his fork. His health, impacted by the demands of the job, forced him to step down from the position. He admits that the role of a food critic could have been fatal.

Wells, known for both his scathing critiques and his championing of lesser-known gems, leaves behind a legacy of influencing the city's culinary landscape. He famously gave a negative review to Guy Fieri's restaurant, but he's also recognized as a driving force behind the popularity of places like Triniciti Roti Shop, a Trinidadian/Tobago-style take-out near Kennedy Airport.

While his reviews had the power to make or break restaurants, Wells insists he judged them based on the quality of the food and the execution of their concept. This led him to include spots like Triniciti Roti Shop alongside fine-dining establishments like Jean-Georges on his list of New York's 100 Best Restaurants.

The impact of his reviews was evident in the reactions of restaurateurs like Ewere Edoro, owner of Ewe's Delicious Treats, a Nigerian storefront in Brooklyn. Edoro, who was featured on Wells' list, was overwhelmed with gratitude for the recognition.

Now, Wells is focusing on getting healthy, losing the weight he gained from years of professional eating. He's not leaving The New York Times entirely, but he's moving on from restaurant reviewing. His permanent successor hasn't been named yet.

In his farewell column, Wells wrote, "I've had the trousers let out a few inches, but a tailor can take them in again. As for the stain on the jacket, that's just pork fat. I think it adds character."