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Arthur Bovino
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Created: October 12, 2010
About Me
Arthur is the executive editor of The Daily Meal. He was formerly the editor for The Daily Meal's Eat/Dine section.
Previous to The Daily Meal:
ALWAYS HUNGRY From May 2009 to September 2010 Arthur was the senior editor, lead writer and photographer for Always Hungry NY, a James Beard Award-nominated daily food blog and restaurant search engine acquired by The Daily Meal.
TRAVEL-WRITING Travel-writing experience includes: Guyana, Suriname, French Guiana, and Brazil for Rough Guides’ 2009 “South America on a Budget” and updating the upcoming Fodor's New York City 2012.
THE NEW YORK TIMES Previous work experience includes more than five years as a news assistant, and contributing writer at The New York Times. Reporting experience at The Times from 2001 to 2006 included two stints as lead reporter for Metro’s Neediest Cases, and general reporting for Metro, Escapes, City Weekly, Culture and Long Island Weekly. As an assistant to Daniel Okrent, Arthur helped create The Times’ Office of the Public Editor in the wake of the Jayson Blair scandal. Before leaving The Times in 2006 to pursue real-world culinary experience, Arthur was assistant to then restaurant critic, Frank Bruni. Research and fact-checking experience includes work on The New York Times Jewish Cookbook, and Born Round. Arthur continues to contribute to The Times’ In Transit Blog.
CULINARY EXPERIENCE Completed the 10-month Classic Culinary Arts program at the French Culinary Institute in New York City. Worked in several New York City restaurants including Pearl Oyster Bar, and helped to open Ed's Lobster Bar. Arthur has twice served as judge for the finals of the FCI's 10-month Classic Culinary Arts program.
EDUCATION Graduate of Georgetown University.
CONTACT To reach me, send an e-mail here.
- Likes: Food: good, new, classic.
- Dislikes: Toasted bagels. Bad pizza.
- All Time Favorite Restaurants: Pies 'N Thighs, The Red Pepper (HK), 15 East, Blue Hill, In-N-Out, Pani Ca Meusa, Da Michele.
- Foods I cannot live without: Sushi, tomato gravy, pizza, bagels and Nova.
- Best Meal Ever: Too many to say. Pinned down I'd have to count as one, several meals eaten over the course of one day starting from Da Michele in Naples to Pani Ca Meusa in Palermo, Sicily the next day.
Contributions
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Across much of the country, the year’s greatest meal, November’s grand, time-honored tradition, is likely the farthest meal from most Americans' minds. That makes sense… on the surface. After all, it’s months away, and unless...
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Shake Shack had humble beginnings. It started as a temporary hot dog stand in New York City's Madison Square Park. Now, there are locations across the country, and even around the world. Each is different architecturally, but the same quality...
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Attention, chefs across America: It’s time to post that photocopied mug shot of The New York Times restaurant critic Pete Wells in locker rooms, at host stands, and on the back of swinging doors in kitchens everywhere across the country. Unless you...
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This hearty, healthy, filling salad is tasty and easy, the latter because it’s almost completely grilled. It’s seriously simple and tasty. Sweet from the onion and pepper, tangy from the grilled lemon, filling and texturally satisfying because...
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Tomato concassé is a mixture of peeled, seeded tomatoes that have been sautéed with shallots and herbs. Tomato concassé is a traditional French preparation used in many sauce and stuffing recipes.
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This finely chopped mushroom mixture sautéed with butter and herbs is a traditional French preparation used in many sauce and stuffing recipes. It’s said to have been invented by the 17th-century French chef François Pierre La Varenne...
