He takes over a superb desk that flawlessly handles the fastest-breaking and challenging news stories. This will be very sad news to his devoted fans as our brilliant dining critic, but Sam, a lover of regional food, looks forward to dining adventures with the National correspondents.
It will be thrilling to watch him apply his editing and writing talents to the National report. I've long wanted to reconstitute the group as it existed in its early years with a cadre of strong reporters who aim for the front page and feature section fronts. How We Live is defined broadly and should connect to key areas of our news coverage, like joblessness, technology and family life. Adam, who has been the graceful hands behind some of our most important national and business stories over the last years, will work closely with Assistant Managing Editor Rick Berke, who oversees our features, in conceptualizing and editing sharp and grabby pieces across our sections and platforms.
Related Blogs. Sam Sifton is leaving his gig as New York Times restaurant critic after only two years. Linkedin Reddit Pocket Flipboard Email.
Next Up In Tech. Sign up for the newsletter Verge Deals Subscribe to get the best Verge-approved tech deals of the week. Just one more thing! Please confirm your subscription to Verge Deals via the verification email we just sent you. Email required. By signing up, you agree to our Privacy Notice and European users agree to the data transfer policy. She lived entirely in her role as food critic, taking elaborate caution to protect her identity with disguises that were more like alter-egos.
When she stopped being a critic, Reichl kept close to food. She went on to edit Gourmet before it folded. Now she speaks, blogs , and writes books, and advises Gilt Taste , the food portion of the shopping site.
But she does not review restaurants. Similarly, Gael Greene, New York magazine's critic of 40 years, didn't take up another full-time position after the magazine let her go though she does contribute reviews to Crain's New York. She started a blog , and does various other food-journalism things, but not as much as a Reviewer with a capital R.
Since Reichl's departure, The Times has filled the role with staffers from elsewhere in the paper. It's always chosen high-quality writers, but none have been career foodies. Reichl's replacement from to was William "Biff" Grimes, a theater columnist and culture reporter who went on to review books.
After him, Rome bureau chief Frank Bruni returned to New York to take the job from to before moving on to the op-ed page. In all of his editing roles, as well as in his writing, Sam has been an inventive and inspiring creator of the best digital journalism. As culture editor, he was, among desk heads, one of our most forward thinking Web-first journalists. As the new Need to Know project is aimed for quick and periodic dips into the news, the new digital magazine would be a need to read.
This is a different product from the Sunday magazine, where Hugo Lindgren has been unendingly creative in digital presentations and he will surely be a counselor to Sam. Meanwhile, the development of Need to Know is far enough along that what this project most needs to launch is a brilliant editor to sculpt its content.
I have asked Cliff Levy to take a leave of absence from his post as deputy Metro editor to accomplish this. Having just invented the hugely popular New York Today for mobile users, Cliff has the perfect gifts to make N2K absolutely stellar. He, too, has displayed impressive creative inventiveness and leadership as a national correspondent and as a Metro reporter and editor. Sam, Cliff and Arthur will have the needed resources to build teams for creating compelling news content for these initiatives.
Besides reporting to Dean and me, they will all work closely with David Perpich and other business side colleagues.
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