Keith Pandolfi is an equal opportunity food writer—a celebrant of everything from the exquisite cacio e pepe risotto prepared by Italian chef Massimo Bottura, to the chocolate Fribble served at a Pennsylvania Interstate Friendly’s.
For years now, Pandolfi has written about the world’s best dishes—and his intense emotional attachment to them—for publications such as Saveur, where he worked as a senior editor, as well as the Wall Street Journal, Cooking Light, Epicurious, Eater, and the Oxford American, among many others. He was also the Senior Features Editor at the website Serious Eats.
Pandolfi is known for lauding the everyday pleasures of food, from the cheap coffee poured from stainless steel carafes at his favorite New York pancake house, to his unabiding love of potato skins from T.G.I. Fridays. At Saveur, he traveled to Naples, Italy to discover the true origins of pizza; spent weeks driving through Louisiana’s Cajun country in search of the perfect bowl of gumbo; and penned an homage to Boston’s most classic (and endangered) restaurants. His food writing has been anthologized in Da Capo’s Best Food Writing 2016 as well as college textbooks, where his work is used to teach students the art of the essay.
A New England native who grew up in southern Ohio, Pandolfi has also spent years exploring the foodways of New England, the Midwest and the Mountain South. He lives in Brooklyn with his wife and daughter.