Anna Hezel is a Senior Editor at Eater. She specializes in food culture, culinary trends, and the intersection of gastronomy and community, with a keen focus on sustainability and local sourcing. Anna's work has been featured in notable publications such as Epicurious, Edible Monterey Bay, Forbes, and Saveur.
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New York, United States (Local)
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The 2010s favorite is back where it belongs.
While upstart brands have leveraged a true cultural moment to achieve DTC success, questions remain about the sustainability of the fish as well as the industry.
At the most exclusive restaurant in town, nothing on the menu costs more than $10.
| This fall's crop of noodle emporiums, reinvented ristorantes, and perspective-altering vegan bakeries is remixing familiar concepts with new ideas.
| Use a little chemistry to make this year's bird the best ever. - ANNA HEZEL
