01
Pay our own way.
We pay every restaurant bill in full. We don't accept comps, press dinners, or sponsored stays. The bills go in the public record at the bottom of every review.
· About · Colophon · Masthead ·
About
mehungrynow is a journal of food, science, and process. We publish recipes that have been cooked at least three times before they ship, restaurants we've visited on our own dime, and ingredient catalogues built from forty thousand grams of test material. Edited from a single kitchen in Brooklyn. Photographed slowly. Read by people who like both the meal and the working out.
126
Recipes published
tested 3.2× before shipping
72
Restaurants reviewed
across 38 NYC neighborhoods + day trips
48
Ingredients catalogued
with 156 brands tasted in-house
14k
Readers on the list
no tracking, no segmentation
§ 01 — How we work
Six standing rules.
Editorial protocol · v.3.102
Test the recipes.
Every recipe is cooked at least three times, on different stoves where possible, before it ships. The reader's first attempt should not be the test cook.
03
Specifics over hype.
If we recommend a bottle, we name the year and the maker. If we recommend a dish, we name the table number we sat at. Specifics make work checkable; hype doesn't.
04
Right of reply.
Every negative review is shared with the restaurant before publication. Factual corrections are made; opinions are not retracted. The correspondence stays on file.
05
Slow over often.
If a piece isn't ready, it doesn't ship. One thoughtful long-read a week beats five filler pieces. The schedule serves the writing, not the algorithm.
06
Anonymous when it matters.
Restaurant reviews are written under pseudonyms; reservations are made in friends' names. The kitchen treats us the same as everyone else, because they don't know who we are.
§ 02 — Masthead
The person behind the byline.
A staff of oneKT
Kenny Tsai
Editor · Writer · CookEverything on the site is mine. I cook every recipe, eat at every restaurant on my own dime, taste every brand in the catalogue, and write about all of it slowly. A galley kitchen, a notebook, and a stove that's been on too long.
BasedBrooklyn, NY
§ 03 — How we got here
Two-and-a-half years, in brief.
Jan 2024 — today2024Jan
Issue №001
Kenny pulls the trigger. A pasta essay, a butter chart, a single restaurant review. 211 readers.
2024Apr
First technical piece
The Maillard chart runs as a foldout. We discover readers will pay for foldouts.
2024Jul
The Reviews launch
The five-axis rubric is written, debated, and put on the masthead. First specimen №001 published.
2024Nov
Print quarterly
Issue №001 of the print edition ships. Sold out in three weeks. A second print run was a mistake.
2025Feb
Pantry Atlas
The catalogue begins. Forty specimens by the end of the year. Reader correspondence is doubling monthly.
2025Aug
The wishlist
The queue goes public. Reader-submitted restaurants overtake critic picks for the first time.
2026May
Today
126 recipes, 72 restaurant reviews, 48 ingredient profiles. 14,820 readers on the list. The galley kitchen has not gotten bigger.
§ 04 — Get in touch
Five ways to reach the kitchen.
No tracking · no auto-replies01
General correspondence
[email protected]
Reader notes, tips, hellos. Read within a week, usually.
02Restaurant tips
[email protected]
Places we should add to the queue. Specifics please.
03Pitches
[email protected]
One paragraph on the angle, one on why you're the writer.
04Corrections
[email protected]
Factual issues get priority. We post correction logs.
05
Print + post
Postcard us
mehungrynow · 311 Carmine Street · Brooklyn NY 11215
05
Asked and answered.
6 questions · answeredThe questions that arrive in the inbox more than five times a year.
Readers. The site is free; the print quarterly is paid. A small fraction of revenue comes from the print shop (single-issue prints, posters, the periodic-table foldout). No advertising, no affiliate links, no sponsored content.