SF Weekly Food Critic Jonathan Kauffman Is Moving On

Here's some bittersweet news for anyone who has vicariously savored the San Francisco meals Jonathan Kauffman captures in the exacting, inventive prose of his weekly review column. After two years of serving as SF Weekly's lead food critic and writer, Kauffman is moving on to a new gig as the S.F. editor at Tasting Table. Kauffman will continue writing his weekly column and posts for SFoodie, SF Weekly's food blog, through May 1. Through that time Kauffman will also continue his popular blog series Rice Plate Journal, about Chinatown eateries, and SF 50, a countdown of San Francisco's 50 best dishes.

Kauffman says,

How is writing restaurant criticism for an alt-weekly not a great gig? You get to write about food at all levels, from taco trucks to 18-course tasting menus, and write about it with everything you've got. I'm so glad I got to do it for 11 years -- 13, if you count my first few freelance years at the East Bay Express. I'm excited that I get to continue eating my way around San Francisco -- just in a different role.

We'll miss Kauffman, of course, both as a critic and writer, and as a gracious, charming friend around the office. Still, we are eager to hear from candidates interested in carrying on in his stead. Please see the ad below, spread it wherever food writers/reporters are gathered, and remember: these are some big shoes, here. With just a couple words, Kauffman can make your brain taste.

Food Critic/Blogger

SF Weekly has an immediate opening for a fulltime food critic and blogger. We are looking for a critic who can build on the success of our award-winning food coverage. The ideal candidate must:

• Possess the writing/reporting skills to produce stylish, provocative weekly restaurant reviews in print.
• Have strong opinions that they are prepared to broadcast and defend.
• Enjoy blogging and tweeting about food and restaurants, and understand the potential of those platforms.



• Have a sophisticated knowledge of food and restaurants, either self-taught or through professional kitchen experience/education.


E-mail your cover letter, résumé, and clips or a sample review to: SF-food-critic@SFWeekly.com.
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