Laura Reiley, Food Critic

Laura Reiley

Food Critic

I’ve been the Tampa Bay Times food critic since 2007 and I wrote for the San Francisco Chronicle and Baltimore Sun before that. I’ve always thought food is a compelling lens because it elicits passion in just about everyone, a central part of nearly every human endeavor (try celebrating a holiday, grieving or dating without it). There is nothing I don’t eat. I dine out nearly 200 times each year (and get food poisoning at least a few times). As more people become interested in the provenance of their food and as our food system becomes more byzantine and opaque, I think there are very few more vital journalism beats. In 2017, I was a James Beard and Pulitzer finalist.

Tampa Bay Times food critic Laura Reiley reflects on her decade in the job
After 11 years, food critic Laura Reiley hangs up her fork, with some observations about how our restaurant scene has changed.

Food Events: Prepare for Hunahpu and other Tampa Bay food and beer festivals

Courtesy of the Tampa Theatre
Spring is coming. Celebrate with a whole bunch of beer, wine and food festivals this weekend, including WineFest.

Six ways to be a smarter diner

David Benstock, the chef at Il Ritorno in downtown St. Petersburg, adds Parmesan cheese to the finished dish of Charred Brussel and Corn Tagliatelle. (Times file, 2018)
Most of us dine out frequently in Tampa Bay. Here’s how to do it better.

Review: Alto Mare, a new seafood restaurant on Beach Drive, dives deep

SCOTT KEELER  |   TimesAlto Mare Fish Bar, 300 Beach Drive NE, Suite 124, St. Petersburg. The restaurant is a seafood concept with a Hamptons seaside coastal airy feel.
Alto Mare means "deep sea," aptly named as this newcomer has a deep understanding of seafood.

Sallie Ann Robinson, the Gullah Diva, comes to St. Petersburg to cook at the Tampa Bay Collard Greens Festival

MONICA HERNDON   |   TimesCollard greens, bread pudding, turkey wings and yellow rice, prepared by Sallie Ann Robinson, The Gullah Diva, on February 3, 2019, in Daufuskie Island, South Carolina.
Robinson, who has written a couple cookbooks, heads to St. Pete to teach us a thing or two about Lowcountry collard greens.