Hannah Goldfield is a staff writer at The New Yorker. She covers restaurants and food culture, with a keen focus on the themes of food and beverages, and was recognized with a 2024 James Beard Award for her profile of chef Kwame Onwuachi. Her work has also been featured in The New York Review of Books, Magzter, and Realclearpolitics, Llc.
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Hannah Goldfield’s coverage predominantly focuses on lifestyle and house & home themes, with a specific emphasis on food and restaurants in New York City. Given her focus, she would likely be interested in pitches from chefs, restaurateurs, or culinary experts offering unique perspectives or insider insights into the New York dining scene.
With an interest in highlighting various aspects of cuisine and dining experiences, Hannah may also be open to stories about innovative food trends, emerging culinary neighborhoods within New York City, or profiles of noteworthy figures within the local restaurant industry.
Considering that she has a national geographic focus (United States), it could be beneficial for pitches to tie into broader cultural trends or provide comparisons between different regional dining scenes across the country.
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| Nostalgic cravings at the Minnesota State Fair. - BY HANNAH GOLDFIELD
Fine-dining restaurants are premised on exclusivity and scarcity. What happens when patrons can pay what they want?
Home-cooking culture has leaned into the loose and unfussy. Stewart’s 1982 classic, newly reissued, makes the case for hosting as an endurance sport.
A few weeks ago, when I got an e-mail from Martha Stewart’s publicist, informing me that Stewart had agreed to a phone interview—“tomorrow at 11:15 for ten minutes,” he wrote, in response to my request for “as much time as she is willing to give”—my heart began to pound. I’d find it disorienting to talk to any very famous person, to bring the intimate, illusory relationship between celebrity and civilian rudely crashing down to earth. But this felt like something more.
By: Hannah Goldfield
Bourdain was much more than a whistle-blower, even at the very beginning of what would become his second, incredibly significant career.
The city has vaunted sourdough loaves and endlessly hyped croissants. Diljān, in Brooklyn Heights, brings a classic Afghan flatbread into the mix.
The year's best culinary titles include a food history of the United States, a guide to being an excellent dinner-party guest, and a collection of recipes that people decided to take to their graves.
A young Black chef from Orlando conjures a distinctive image of her home state, beyond the loud luxury of Miami and the kitsch of the Keys.
The beloved L.A. café was brought low by a bucket of moldy jam. Now it's open for dinner.
Americans are losing their appetite for booze. Could the mini Martini lure them back?
