Hannah Goldfield is a staff writer at The New Yorker. She covers restaurants and food culture, with a focus on the intricacies of food and beverages. Hannah's work has been featured in The New York Review of Books, Magzter, and Realclearpolitics, LLC, and she received a 2024 James Beard Award for her profile of chef Kwame Onwuachi.
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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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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?
For the chef David Utterback, the sense that Omaha is underestimated is a source of both pride and torment.
For years, Ariel Pastore-Sebring, a thirty-one-year-old recipe developer and comedian in Portland, Oregon, has been keeping notes for a potential cookbook.
In the fall of 1995, three decades after the March on Washington, the sports bar and restaurant chain Hooters staged a march of its own. The U.S.
With “Food Is a Feeling,” the cookbook author joins a lineage of writers who have explored the appetites of the newly unmarried.
