Dishing Up Suburban New York’s Dining Best

Jeanne Muchnick did not set out to become a food journalist. Her path to the USA Today Network, specifically for The Journal News/Lohud, the go-to resource for dining in suburban New York, was anything but traditional. With a background in lifestyle journalism, travel writing and business reporting, Muchnick’s career has been shaped by opportunity, adaptability, and a deep-rooted connection to food.

“I had a passion for food, but it was not my only passion,” she said. However, her connection to the food world runs deep. Her father was a food broker who worked as the middleman between retailers and wholesalers, negotiating grocery store placements for everyday staples. Her first real exposure to food journalism came thanks to a high school internship at Food World, a food industry trade newspaper. Fast-forward to years later when she secured her role at Lohud Food (Lohud the moniker for New York’s Lower Hudson Valley), where food coverage was already established. Muchnick saw an opportunity to grow its reach. “When I started in 2018, the brand’s Instagram page had about 10,000 followers. Today, it boasts 45,000,” she said.

Photo: Mark Vergari

Muchnick wears many hats as a leading voice on where to dine in Westchester and Rockland Counties: journalist, reporter, social media manager, and influencer. However, she never intended to become a social media sensation. “I loved taking pictures of food and I had a blast with it,” she says. “It wasn’t an essential part of the job back then, but now, social media has changed the game. It’s like having two jobs in one,” she explained.

Muchnick is constantly chasing stories, particularly about restaurant openings and closings, which are the most sought-after by readers. She also covers trending food topics, seasonal round-ups, and even celebrity sightings related to the local dining scene. “There is no typical day,” she admits. “I’m an old school journalist. It’s a lot of juggling. If a restaurant opens on Friday, the owner might call me on Thursday, and I’ll turn a story around in just a few hours.” She fits the social media in while honoring her commitment to deadlines.

Muchnick sees both the positives and challenges of social media’s influence. “The lines between journalist and food influencer have blurred,” she says, emphasizing that while social media is essential, her priority remains delivering reliable food news. “I don’t just post pretty pictures of cappuccinos. My focus is on what’s opening, what’s closing, and what’s coming next.”

Muchnick maintains a clear line in the sand between facts versus reviewing. “I am not a food critic; I am a food reporter,” she clarifies. “I give you the news, not opinion.” One of the biggest challenges she faces is getting restaurants to recognize the power of the local press. “When I write about a place, their phones start ringing, their reservations fill up.” She notes the difference between food influencers and journalists. “An influencer’s post might give a restaurant a quick boost, but Lohud articles live online indefinitely. They hold more weight.”

In Suburban New York where Muchnick lives and works, she relishes that there are so many chefs that deserve recognition. “I get upset when the James Beard Awards overlooks them. That’s why I love our USA Today Network’s ‘Restaurants of the Year’ series—we get to shine a light on incredible local talent.”

Muchnick worries about the future of AI and journalism, but remains steadfast in her belief in storytelling. “I still dream of the day we can smell pizza through a screen,” she jokes. “Maybe technology will get us there. But for now, I’ll stick to writing about it and hoping people actually read it.”

Off Menu with Lohud’s Jeanne Muchnick

Where the intrepid reporter lays down her professionally unbiased quill to offer up a few personal opinions.

Favorite dish you try at every place you visit? 

Branzino. But do I get a close second? Brussels Sprouts.

U.S. city you’d move to (besides New York) for the food?

Philly.

Boston cream pie or New York cheesecake?

New York cheesecake.

One restaurant you wish you could bring back from the dead?

CJ’s Restaurant and Grill in Baltimore (where I’m originally from). It’s an old-timey place that my family and I dined at many times throughout my childhood. It had been there 43 years but closed during COVID. They had the best crabs and crabcakes (the only things I ever ordered!)

Late-night eats in Westchester?

I’m headed to the diner, in particular, Nautilus Diner in Larchmont.

True or False: New York bagels only?

True. You’d get booted out of New York State for saying otherwise.

The next big food trend will be?

I think it’s already here. Diversity in dining and a rise in Asian cuisine.

Best dish a restaurant does better than you can at home?

Steak au poivre.

Mayo or butter on your lobster roll?

Warm buttah all the way!

If you were to open your own place, what kind of restaurant would it be?

Probably a combo bookstore/coffee shop or combo bookstore/wine bar.