Office Lunch

Sasha Colby is a trailblazing drag icon and a proud Hawaiian girl at heart. The former Miss Continental and RuPaul’s Drag Race winner sits down with Brant at Silver Lake’s historic Black Cat for a Vesper and some mussels. They chat about the vital role food has played in reconnecting Sasha with her Hawaiian identity, dish on LA’s essential queer spaces, drag show etiquette, her Real Housewives tagline, and what does (and definitely doesn't) belong in poke.

Phil Rosenthal has built a career around making people laugh, but these days, he’s just as interested in feeding people, too. The legendary host joins Brant at Mish, a modern Jewish deli he considers “Deli Disneyland.” Over latkes and whitefish salad, Phil reflects on the childhood (and adulthood) food memories that shaped his palate, the first time he had garlic, and the power of exploring the world through what we eat.

Brant meets up with award-winning actor, producer, and director Regina King at Found Oyster to discuss the perfect french fry, orange wine, and the restaurants that make Los Angeles special. The born-and-raised Angeleno looks back on the neighborhood spots that shaped her, shares her love of a “schmedium” oyster (always with hot sauce), and explains the magic behind restaurants that keep her coming back. Plus, Regina shares how her son Ian inspired her orange wine label Mianu.

On Restaurant People, Infatuation restaurant critic Brant Cox sits down with some of the biggest names in Hollywood to see what makes them restaurant people. They discuss their lives, careers, pop culture, and of course, great food. Restaurant People is more than just a celebration of restaurant culture. It’s a love letter to Los Angeles, family, community, and making sure there’s always a fresh vesper on the table. Ever wonder what Phil Rosenthal’s go-to deli order is? Or why Sasha Colby always gets the chicken piccata after hosting drag bunch? This show is for you. Because if you’re still reading this, you’re obviously a restaurant person, too.

Our 2025 guides to The Best New Restaurants around the country are live and ready for you to disagree with. So we’re dedicating our final episode of the season to explaining the behind-the-scenes process, which takes Infatuation editors and writers 12 months and hundreds of restaurant visits. Bryan and Hannah hear from Philly Senior Staff Writer Candis McLean about choosing ratings, how she narrows down a shortlist of favorites, and the restaurant trends of the year.    Check out the 2025 Best New Restaurants guide in your city:  NYC https://www.theinfatuation.com/new-york/guides/best-new-restaurants-new-york-2025 LA https://www.theinfatuation.com/los-angeles/guides/best-new-restaurants-los-angeles-2025 Philly https://www.theinfatuation.com/philadelphia/guides/best-new-restaurants-philadelphia-2025  Atlanta https://www.theinfatuation.com/atlanta/guides/best-new-restaurants-atlanta-2025  Seattle https://www.theinfatuation.com/seattle/guides/best-new-restaurants-seattle-2025  San Francisco https://www.theinfatuation.com/san-francisco/guides/best-new-restaurants-san-francisco-2025  Austin https://www.theinfatuation.com/austin/guides/best-new-restaurants-austin-2025  Chicago https://www.theinfatuation.com/chicago/guides/best-new-restaurants-chicago-2025 London https://www.theinfatuation.com/london/guides/best-new-restaurants-london-2025  Miami https://www.theinfatuation.com/miami/guides/best-new-restaurants-miami-2025

If you work in an office, the sustenance closest to your desk is probably a $15 bowl of wet greens and grains. You may even feel tenderly about your slop bowl. After all, it’s the only taste of the outside world between 9-5pm. In this episode of Restaurant People, Hannah and Bryan are joined by Infatuation Austin Senior Editor Matt Jacobs to discuss the grimmest meal of the day, going undercover in a corporate cafeteria, and why we can’t seem to shake that wet, wet lunchtime slop.  

Log onto any Infatuation city’s homepage—be it Denver or Philly—and there’s a good chance we’ve just reviewed a new restaurant that brands itself as “Mexico City-inspired.” But beyond tuna tostadas dressed to kill and small-batch ceramics, what does that label really mean? In this episode of Restaurant People, Hannah and Bryan talk with chef, author, and Mexico City native Pati Jinich to find out.    In this episode, you’ll get: [0:02:12] Notes on Mexico City as a tourist destination in 2019 vs. 2025 [0:06:17] A discussion of Mexico City’s impact on New York City dining  [0:10:18] Hannah and Bryan’s observations on what Mexico City-inspired restaurants in America have in common [0:13:50] Chef, award-winning author, and host Pati Jinich defines the dining culture of Mexico City and the term “Mexico City-inspired restaurant”  [0:20:55] Pati Jinich’s take on Mexican cuisine as a mother cuisine [0:24:21] A game of ”Is that Restaurant in Mexico City or America?”, based on Instagram posts alone (visit the Infatuation’s YouTube channel to see the game played in full with photos) [0:29:30] Pati Jinich’s thoughts on the recent influx of tourists in Mexico City  [0:32:16] Bryan and Hannah’s reaction to the proliferation of Mexico City-inspired restaurants in America

It seems like bakeries, cafes, and sweet shops are opening at a faster pace than restaurants right now (with the long lines to match). In this episode of Restaurant People, Hannah and Bryan unpack the appeal of sweets, hear from Emmy-nominated comedian and actor Kate Berlant about her favorite desserts in LA, and discuss why pastry chefs are leaving traditional restaurant settings.

We all know the word and at least four people who fit the category, but what does being a foodie actually mean in 2025? And why is it a “banned word” in Infatuation’s style guide? In this episode of Restaurant People, Hannah and Bryan talk with Mike Chau a.k.a. FoodBabyNY and co-host of How Long Gone Jason Stewart about the sub-categories of obsessive diners, social media’s impact on restaurants, and whether or not foodies need a rebrand.

Can food be art? Of course it can. But when does innovation work, and when does it taste like an ego play? In this episode of Restaurant People, Infatuation Editor-In-Chief Arden Shore joins Hannah and Bryan to discuss the genre of restaurants serving dishes like “spaghetti squash, passionfruit” for $21. What makes “interesting food” interesting, and who is it for? This episode is for diners who demand more from their small plates, and don’t go to restaurants just to be full.   This episode is for diners who demand more from their small plates, and don’t go to restaurants just to be full. We’re talking about quote-unquote “interesting food,” or the quirked-up combinations of ingredients and techniques that may never have been seen before. Can food be art? Of course it can. But when does self-consciously “interesting food” work and when do ego dishes fall flat?