Within 10 minutes of ordering a beer and munching on some introductory kale salad at Jack’s Wife Freda with Andrew Steinthal and Chris Stang, it was easy to forget just how well-known the two guys really are.
Perhaps it was their good-humored bickering over pork buns or their unbridled excitement over a really good mackerel sandwich from Momofuku Ssäm, but the effect that these music-execs-by-day and food-critics-by-night have on their fans wasn’t recalled until hours later, upon reading a tweet.
"Major #celebritysighting last night. One table away from @immaculateinfat at Jack’s Wife Freda and too starstruck to say hello."
As the forces behind Immaculate Infatuation, a website full of hundreds of national "restaurant reviews that don’t suck," Steinthal and Stang tell a story with their critiques. With their conversational quips, brutal honesty, and name-drop-free reviews, the guys have cultivated their own corner of the culinary scene, fulfilling a need that no one even knew existed. Since the site launched in 2009, Immaculate Infatuation has expanded from just reviews, to interviews with “Infatuation-approved personalities,” videos, an iPhone app, and a 65-page New York Summer Guide full of recommendations, round-ups, – and lots of pictures.
Between our first forkful of vegetable curry, to our last bite of whole fish, Steinthal and Stang shared over dinner their first business ideas, the similarities between music and food, and why they never, ever could live together.
You both met at a CMJ convention 11 years ago. When did you realize you could work together on something?
Steinthal: We were college music directors at our radio stations in our respective schools, and we hit it off really well. We both were super passionate about music, made sure to stay in touch, and when we moved to New York, were keen on doing something together. Did we know back then we would ever do food? Hell no. Eleven years ago, I didn’t eat anything compared to what I eat now. I was such a picky eater. But as you grow up and you’re in NYC, it all kind of comes together, and I started really liking restaurants and food. Four or five years ago, we got really sick of going to bars and started going to restaurants all the time.
And when did Immaculate Infatuation come into the picture? Was that your first business idea?
Stang: At one point we were like, “let’s do a t-shirt company,” cause we knew we wanted to do something and we were creative and driven. But in going out to dinner with our friends, we realized this is an opportunity for us to provide a service for people that don’t go to The New York Times to find restaurant recommendations. Our buddies weren’t the kind of guys perusing the dining section to find out where to take their date on Saturday night; they’d call us for recommendations. That’s when it occurred to us that this is where we can focus our energy into.
Steinthal: They don’t care if the guy from Eataly is behind the counter. Most people out there don’t know anything about these restaurant people. They just want a good restaurant.
Which neighborhood has some of the best food?
Stang: Overall, Nolita and the West Village.
Steinthal: But at the moment, Williamsburg. I’d rather eat in Williamsburg right now for new restaurants than any other place. There are so many good restaurants there right now, it’s not even funny.
What’s your favorite?
Steinthal: There’s this place called Allswell.
Steinthal: Just so good.
Stang: Really, really good.
(The food arrives.)
Stang: It’s really dark in here. This isn’t really conducive to taking photos.
Steinthal: Just do it.
When did you guys first realize, "Wow, our site has some power?"
Steinthal: When we reviewed Post Office, this little whiskey bar in South Williamsburg.
Stang: We spent our whole night there drinking and eating. It was one of the best meals we had in a long, long time. The kitchen is the size of a postage stamp.
Steinthal: We reviewed it on a Monday or Tuesday, and then that weekend, there were 10-15 tweets saying “at Post Office, thanks Immaculate Infatuation, this place is amazing.” That’s when we were like, “whoa, this is happening. We are driving people into that restaurant.”
Stang: And it’s cool because that place wasn’t going to get written up in New York Magazine any time soon. They were doing something cool and interesting and we could help.
Steinthal: Those are the places we love to find. Not the ones everyone is talking about, but yet they’re doing something really cool.
What restaurant just doesn’t get enough attention?
Steinthal: This place in the East Village called Prima. Big focus on fish. They’re not getting written about since there’s nothing really remarkable about the menu – the food is just really simple and good – but they deserve to be known.
Stang: They have this one dessert that’s a classic French puff pastry, it’s really good, but it doesn’t register on the foodie scale, for whatever reason.
Steinthal: L’Artusi also falls into that. It doesn’t really get written about.
Stang: It’s never in the conversation about must-visit restaurants in New York City. That might be my personal favorite restaurant in the city.
Steinthal: This sounds cliched, but mine is Momofuku Ssäm Bar.
Stang: That mackerel sandwich they do? Bananas.
Steinthal: I get so excited every time I eat there.
Stang: The Chinese sausage and rice cakes.
What’s the one dining experience you’ve both disagreed on?
Stang: The biggest beef we have with each other is that I think Ippudo pork buns are better than Momofuku’s porn buns. Ippudo is a Japanese chain of ramen restaurants. It’s so crazy now, there’s like a two-hour wait even at lunch.
Steinthal: I’m obsessed with pork buns. Momofuku’s are way better.
Stang: That is what we disagree on. There is nothing as divisive as the pork bun. That’ll be what ends this website one day. Like on Behind the Music, “where did it start?”
You’ve been working in the music industry for years. How does your work in that field compare with your work in the food world?
Steinthal: At our jobs, we sometimes break bands, and we nurture and develop artists. So, with this website we’re doing the same thing. We’re pulling out every stop, connecting with every person on Twitter, every person we meet, trying to make a connection with everyone.
Stang: We try to make a personal connection with the people who read our site because we’ve seen what a difference it makes when a recording artist has a personal connection with their fans.
So you two work in the music industry – in the same building – and work together in your off-hours. Have you ever lived together?
Steinthal: Oh God no.
Stang: One of us wouldn’t be alive.
Steinthal: You can only get so much.
Steinthal & Stang: Yeah.