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Writer Andrea Strong knows when something is worth the buzz, and when something is buzzworthy. She’s been delving into, divulging and digesting all things in the New York food and restaurant scene for more than 20 years on The Strong Buzz. She knows what she’s talking about and writing about. Food fads, restaurant recs, openings, closings–she’s covered them all. Strong spoke with Beyondish recently and gave us a hearty helping of restaurant buzz with a side of local Rockaway Beach food news.

Tell us how your career in journalism began. Where and when did you realize you wanted to focus on food and the hospitality space?

I grew up a restaurant kid in New York City. My parents were divorced and my dad wasn’t much of a cook, so when I would stay with him we were always eating out–whether it was our local diner on the Upper East Side or at really beautiful transporting places like Maxwell’s Plum. Once I became a lawyer I still found myself drawn to restaurants and to that sense of nurturing hospitality and warmth that really took care of me as a kid. I found all I wanted to do in my spare time was eat out and cook and realized my interest might be more than just a passing fad. So I left law when I turned 30 and started working front of the house with Drew Nieporent at Tribeca Grill. After five years running restaurants in the city, I became a food writer. It’s been 25 years! I started The Strong Buzz in 2003, and while I have written for nearly everyone under the sun from The New York Times to New York Magazine, Food & Wine, Gourmet, Fast Company and Bloomberg, now I mostly write for myself on The Strong Buzz, as well as Eater NY. I am also a contributing editor at Bon Appetit.

You’ve certainly witnessed a lot as both someone privvy to the NYC restaurant scene as well as the food writing world. Can you talk to us a little about the changes you’ve seen over the years?

So many changes: influencers and social media, more interesting cocktail programs, a sense of artistry behind the bar, a more casual approach to fine dining, to name a few. But at the heart of it is always this sense of taking care of people. Whether it’s the employees or the customers, or the city at large, restaurants are always there to step in. It can be to help you celebrate a birthday or to feed a city during a pandemic. Restaurants are home.

First there was food writing. Then there was blogging. Now it seems it’s all about the food influencers. What is your take on this brave new world and how much social media impacts restaurant buzz, viral food trends, and how we view food and cooking in general?

I do enjoy the world of food through the lens of social media. I really think it’s a great way to get more people out and into restaurants, and that includes all kinds from fast food spots serving fried chicken to more elegant temples of fine dining. That’s a good thing. But the mainstream food media is suffering, which is a huge issue. I don’t think that social media and influencers are the sole cause. It’s AI, and moreso, the flawed economics of content and the need to put out enormous amounts at a pace that’s not realistic. The pay scale is truly not sustainable for writers. As a journalist I make half of what I made for the same work I did in 2000. Think about that. To put it in perspective, it’s like having your salary decreased year to year for the same work. It’s nearly impossible for journalists to make ends meet doing this job. And I love this job, so that’s a hard pill to swallow.

What’s been the craziest thing you’ve seen online that you had to laugh at in regards to viral trends?

This amazing woman and her spaghetti bolognese sticks! She’s fantastic. [Editor’s Note: 2.3 million views and 8,888 comments. Who knew?]

You are an authority on Rockaway Beach, perhaps not so familiar to non-new Yorkers, but just a subway ride away from Manhattan. 

Well, I do love it there. I am a regular at Beach 97th. I love Brothers and The Rockaway Hotel, which is a beautiful place to unwind and forget the world is going to hell in a handbasket. There is a lot to love out there, aside from Tacoway Beach which is terrific and so much fun in the summer.

You are clearly a fan! How about a few more hidden gems for those who make the schlep?

There’s the year-round bagel spot across from the hotel, Boardwalk Bagels which is the bomb.I am super excited that pizza master (and DJ) Sean Aiken is opening up Crown Square pies, a brick and mortar, a follow-up to Seany Pizza on the boardwalk. Sal y Lima opened this year and serves fantastic margaritas from Chris Saylor. The best place that maybe no one knows about is Rockaway Beach Bakery where Tracy Obolsky is the chef and owner. You may know her name because she was quite a well-regarded New York City pastry chef (Esca, General Greene, North End Grill). She is making croissants, pies, cookies, brownies and pastries that are to die for. The fact that there is not a line out the door every day tells me not enough people know about her. She’s the OG. Also don’t miss out on Panino Bozza sandwiches served out of a cool shipping container on the boardwalk.

Do you have a favorite dish you make?

Rice with Tadig and Khoresht. I am half Persian (my mom’s side) and it’s very nostalgic. My kids love it. We have it every Friday night for Shabbat.

 Favorite restaurant?

That’s a very hard question to answer because I think it depends on the occasion and who I am going out with. But in general, if I could eat anywhere, it would be Shukette. Ayesha Nurdjaja is a brilliant chef and her food is just pure joy incarnate. I love the energy of the place and the flavors on the plate. It’s not shy food. It’s got soul and sass. It’s for sharing and rejoicing, and I love that.

You seem to do it all: a thriving Substack, a flourishing writing career, a consulting business. And you’re a published cookbook author! Are you still having fun? 

Wow, thank you. Can we hang out more? Yes, I am still having fun. But to be honest, the struggle is real. I never feel very good about my career, and I think that’s mostly because the salaries are so paltry it just makes you feel like you’re not successful. The one thing I have wanted to do is write a novel and I just finished a draft! I’m hoping to be able to find someone to publish it! I loved writing it and it’s about a food writer and a chef, sort of like Bridget Jones Diary meets Kitchen Confidential. I most enjoy learning about the people and the stories behind the food you love.

Any restaurant or chef you have on your radar right now that we should know about?

I think there are so many great talented chefs working today, and the thing that scares me is the rash of closings we are seeing from places like Colonie to LLama Inn and Clover Hill. Restaurants are struggling and can’t make it work in this climate anymore with tariffs and sky high rents, administrative costs and such inflated food costs. We need a correction and help from our next Mayor. I have a piece where I interview The New York City Hospitality Alliance’s Andrew Rigie about what the Mayor-elect can do to ensure restaurants can continue to survive and thrive in this city. That’s coming out in Eater NY.

But back to your question, yes I have a few places I love–and I tend to favor under-the-radar spots that maybe aren’t getting the lion’s share of media attention. I love a new little Indian spot in Cobble Hill that has opened called Tera Mera where two sisters are cooking. Third Time’s The Charm in Red Hook. There’s a place called Sobre Masa in Bushwick that’s off the hook. And Untable for Thai. Ned Baldwin of Houseman is also one of the best chefs in this city and no one’s talking about him enough. I am going to Babbo tonight and I am very excited about that.

From recent memory, what’s something that was overhyped and didn’t live up to expectations?

I had dinner at Bridges and just wasn’t as blown away as I thought I should be.

What makes something buzzworthy in your opinion?

Passion. Genuine emotion in the concept and the food. It’s a feeling that you’re in on something great.