George Embiricos
Food Republic
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Past articles by George:
Meet The Man Who Wrote The Book On Where Chefs Eat
We spoke with Joshua David Stein, one of the authors of Where Chefs Eat, the exhaustive guide to chefs' favorite restaurants worldwide. → Read More
What Cities Could Learn From Dining In The Small-Town South
We believe cities and their diners could stand to learn from the small-town South when it comes to these five dining concepts. → Read More
Why Are So Many Japanese Restaurant Chains Targeting Manhattan?
Japanese restaurant chains are opening in New York City at unprecedented rates. We examine some of the reasons why this has become a noteworthy trend. → Read More
The Best And Worst Of What's To Come In The Food World In 2018
Here are a few of our fearless predictions — both optimistic and pessimistic — about the crazy, crazy restaurant world in 2018. → Read More
Here Are Some Recent NYC Restaurant Observations
Here are nine NYC restaurant observations over the past week or so that caught our eye, often raising an eyebrow in the process. → Read More
Five NYC Restaurant Winter Trends We've Spotted
While covering New York City's newest restaurants and gallivanting around, as we’re wont to do, here are a few trends we’ve picked up on. → Read More
10 Of The Food World's Most Offensive Types
I've noticed many eye-rolling moments while eating out during my time as a food writer. Here are ten of the food world's most offensive types. → Read More
The 10 Hottest Japanese Culinary Terms Right Now
With all that in mind, here are ten buzzy words (along with definitions) you might encounter in the world of Japanese dining. → Read More
The 10 Hottest Japanese Culinary Terms Right Now
With all that in mind, here are ten buzzy words (along with definitions) you might encounter in the world of Japanese dining. → Read More
Who Says Fried Food Is Out Of Style? Not These Pro Sports Arenas.
Stadium food has gotten fancier in the past few years. These new, yet old-school offerings from NBA and NHL arenas definitely put a smile on our faces. → Read More
What Your Sushi Order Says About You
This is what your sushi order says about you. Keep in mind that these descriptions are spot on and there is no room for exceptions whatsoever. → Read More
The Five Tiers Of Sushi In New York City
We’ve broken down the city’s thriving Japanese food scene into five distinct tiers of sushi, hoping to clearly separate its many, many choices. → Read More
Here Are Five Sleeper Restaurants In New York City
Sleeper restaurants criteria: Largely unknown to the general public, mostly bookable the same day, won't break the bank and serve quality food and beverage. → Read More
10 Things You Learn In Restaurant School
Here are 10 interesting tidbits for aspiring owners that I learned in Restaurant School over the past nine months. Good luck! → Read More
Here Are Five Reasons To Grill With A Pan
There are many reasons to grill with a pan, but these five from our friends at ChefSteps are some of the tastiest. Check out the video. → Read More
Does 2017 Mark The Demise Of The Burger? It Certainly Appears So.
Cayenne and turmeric, be damned. It's the burger that finds itself on more restaurant menus than ever. But could it be on its final legs? → Read More
Here's The Best Way To Make Grilled Oysters
Round up a group of friends, hit the beach and use this foolproof recipe for grilled oysters, brought to us by our friends at ChefSteps. → Read More
Here's How To Make Kebabs Easily For A Crowd
It’s pretty simple. Meat + stick = happiness. Once you’ve got the formula for kebabs down, go wild! They make the perfect party food. → Read More
Here Are Ten Disturbing NYC Restaurant Practices We've Picked Up On
It's a tough time to be a restaurant owner in NYC. Here are some of the observations we've made when dining out recently. → Read More
How To Plan And Create Balanced Meals, All Week Long
Follow this simple formula for balanced meals: a healthy mix of lean protein, complex carbohydrates, fibrous veggies and a little bit of fat. → Read More