Restaurant People
Restaurant People is a show for people who eat at restaurants sometimes. Infatuation restaurant critics Hannah Albertine and Bryan Kim chat through why every burger in America (and beyond) is smashed now, how small plates make us feel, and why on earth the host won’t seat you if your party isn’t complete. We’ll talk to chefs like they’re ordinary humans, air grievances, applaud our favorite meals, and let you in on our review and guide processes. Most importantly, we’ll give recommendations for how to make the most of dining in your city.
Episodes
If you work in an office, the sustenance closest to your desk is probably a $15 bowl of wet greens and grains. You may even feel tenderly about your slop bowl. After all, it’s the only taste of the outside world between 9-5pm. In this episode of Restaurant People, Hannah and Bryan are joined by Infatuation Austin Senior Editor Matt Jacobs to discuss the grimmest meal of the day, going undercover in a corporate cafeteria, and why we...
Log onto any Infatuation city’s homepage—be it Denver or Philly—and there’s a good chance we’ve just reviewed a new restaurant that brands itself as “Mexico City-inspired.” But beyond tuna tostadas dressed to kill and small-batch ceramics, what does that label really mean? In this episode of Restaurant People, Hannah and Bryan talk with chef, author, and Mexico City native Pati Jinich to find out.
In this episode, you’ll get:
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It seems like bakeries, cafes, and sweet shops are opening at a faster pace than restaurants right now (with the long lines to match). In this episode of Restaurant People, Hannah and Bryan unpack the appeal of sweets, hear from Emmy-nominated comedian and actor Kate Berlant about her favorite desserts in LA, and discuss why pastry chefs are leaving traditional restaurant settings.
We all know the word and at least four people who fit the category, but what does being a foodie actually mean in 2025? And why is it a “banned word” in Infatuation’s style guide? In this episode of Restaurant People, Hannah and Bryan talk with Mike Chau a.k.a. FoodBabyNY and co-host of How Long Gone Jason Stewart about the sub-categories of obsessive diners, social media’s impact on restaurants, and whether or not foodies need a r...
Can food be art? Of course it can. But when does innovation work, and when does it taste like an ego play? In this episode of Restaurant People, Infatuation Editor-In-Chief Arden Shore joins Hannah and Bryan to discuss the genre of restaurants serving dishes like “spaghetti squash, passionfruit” for $21. What makes “interesting food” interesting, and who is it for? This episode is for diners who demand more from their small plates,...
What goes into great restaurant service? In this episode of Restaurant People, Bryan and Hannah are joined by former Hillstone server (and current sommelier and hospitality expert) Steven Bono to discuss the BTS of service, fine dining vs. neighborhood spots, and the one question you should never ask your server.
In this episode of Restaurant People, recorded live at EEEEEATSCON Chicago, Bryan and Hannah are joined by the Infatuation Chicago team to discuss what makes a restaurant “fun,” what fun even means, and the dive bar where you might just be able to find Michael Shannon.
“Where should I go for my birthday this year?” It’s the dining dilemma the Infatuation team gets asked about on a near-daily basis. The stakes may be high, but we can help. In this episode of Restaurant People, Hannah and Bryan run through everything they think makes for a perfect birthday dinner. Yes to karaoke and hot pot. No to gowns and fine dining. Look within and find out what type of birthday celebrator you are, how to not m...
Have you ever paid $60 for a total of nine gently poached shrimp? Or are you a financially responsible person on whom your family relies? In this episode of Restaurant People, Hannah and Bryan settle in with Infatuation Senior Editor Jonathan Smith for an exhaustive investigation of America’s sweetheart, and the silliest food imaginable: shrimp cocktail. It’s cold shrimp. It’s ketchup and horseradish. We can’t get enough.
Members clubs are operating behind closed doors all around the country, serving dinner rolls in red basements or sushi high in the sky. They’re secretive, they attract big deal chefs and bigger deal clientele, and they will kick you out for taking pictures of Jodie Foster. When is access to these private restaurants or parties worth the fee? In this episode, Hannah and Bryan assess the current “it” members clubs and the restaurant ...
Do you like martinis…or just the idea of martinis? Bryan thinks you don’t actually enjoy the taste. Hannah knows you do. In this episode, we clash on that iconic, endlessly customizable cocktail. We dissect the fun and frankly gross martini trends, gin people vs. vodka people, and even the ‘tini lifestyle. But is the martini actually a good cocktail? Listen and find out.
Why Do We Wait? The Psychology of Restaurant Lines
Hannah and Bryan talk about New York’s situationship with restaurant lines and explore what compels New Yorkers to sweat it out in 95-degree heat just to try a pizza roll or a caviar lobster roll. Hear from Willa Moore, NYC staff writer at Infatuation, who shares her rulebook for deciding which lines are actually worth it. Then play a rapid-fire round of “How Long Would You Wait?” ...
Burgers: delicious, nostalgic, and endlessly photogenic. But are they also tyrants of the modern restaurant menu? In this sharp, funny, and surprisingly existential podcast debut Hannah Albertine and Bryan Kim dive deep into America’s obsession with burgers and what that means for diners, chefs, and the dining culture at large. Tune in for thoughtful burger philosophy, hot takes, and a telling game where the hosts evaluate popular ...
Restaurant People is a show for people who eat at restaurants sometimes. Infatuation restaurant critics Hannah Albertine and Bryan Kim chat through why every burger in America (and beyond) is smashed now, how small plates make us feel, and why on earth the host won’t seat you if your party isn’t complete. We’ll talk to chefs like they’re ordinary humans, air grievances, applaud our favorite meals, and let you in on our review and g...
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