Keith Pandolfi

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Keith Pandolfi is a James Beard Award-winning food writer and editor—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, Food & Wine, The New York Times Magazine, Eater, and the Boston Globe, 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 writing has been anthologized in Da Capo’s Best Food Writing 2016, 2017, and 2018, as well as college textbooks, where his work is used to teach students the art of the essay. He has been a featured speaker at many events and conferences, including the 92nd Street Y’s Beard on Books series, IACP, and The Southern Food Writing Conference.

Raised in Ohio, before moving to New Orleans, and then to his current home of Brooklyn, Pandolfi is particularly interested uncovering the lost histories of American restaurants and dishes, whether it’s a deep-dive into a long-forgotten burger chain called Ollie’s Trolley, or the surprising—and heartbreaking—backstory of Near East Rice pilaf.


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