Episode Details

Robert Simonson, spirits and drinks writer for the New York Times; contributing editor to and columnist for Punch; and author of many wonderful spirits-themed books joins Andrew to discuss the  impact of the pandemic on the bar business, how the industry has responded, and what he's been imbibing at home. An alternately serious and good-humored conversation that reflects the way many of us are experiencing these unprecedented times.

Our thanks to S.Pellegrino for making these special reports possible.

LINKS

Andrew Talks to Chefs official site

Chefs, Drugs, and Rock & Roll (Andrew’s latest book)

Robert Simonson's website

Robert Simonson's Instagram feed

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!