By: Florence Fabricant
Crawfish cakes with Creole aioli, a classic wild shrimp po’ boy and grits with red-eye lamb gravy are also on the menu.
Florence Fabricant is a columnist for The New York Times, Knowledia, and SurroundArt. She specializes in writing about the local food and dining scene in New York City, highlighting new restaurant openings, chef profiles, and culinary events. With decades of experience in the industry, Florence provides insightful and engaging coverage of the vibrant food culture in the city.
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New York City, United States (Local)
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Florence's focus on local New York City house & home and food & beverage events, as well as restaurants, chefs, and cuisine makes her an ideal target for pitches related to new restaurant openings, chef profiles, culinary events in New York City. She also covers promotions and press releases related to the industry.
Given her concentration on local coverage of food-related topics in New York City specifically, she would be most receptive to pitches that are relevant to this geographic area such as unique dining experiences or trends specific to the city's culinary scene.
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