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Anya von Bremzen

Anya von Bremzen

New York Contributor

Anya is a three-time James Beard Award-winning author and a contributing writer at Afar and Saveur. She has published seven acclaimed cookbooks and a memoir, “Mastering the Art of Soviet Cooking.” Her newest book, “National Dish,” was published in June 2023. She lives in Jackson Heights, Queens, and is addicted to momos.

Anya’s Favorite Resy Spots

Fun Facts

  • Lives in
    Jackson Heights, Queens
  • Restaurant you’ve been to the most
    Taiwanese Gourmet in Elmhurst.
  • Favorite slice in NYC
    Grandma slice at Louie’s in Jackson Heights.
  • Best high-low pairing
    Caviar and rye bread.
  • Your Ratatouille moment
    My mom’s borscht.
  • Most memorable bite
    Smoked angulas (baby eels) at Etxebarri in Spain.
  • Ideal night out
    Wu’s Wonton King with 10 friends.
  • Least meal on earth
    Omakase at Sugita in Tokyo.

Anya’s Featured Stories

Meju dish

Interviews

“Meju Isn’t Just About Delicious Food — It’s a Story”

Kannika Kittipinyovath, aka Chef Moi

Dish By Dish

The Veteran Chef Pushing Thai Cuisine Forward at Zaab Zaab Talay

The Rundown

Five Things to Know About & Sons Ham Bar in Brooklyn

A spread of dishes at Chama Mama

Dish By Dish

How Chama Mama Celebrates Georgian Cuisine and Culture, in Five Dishes

Recent Posts

Dish By Dish   New York

YongChuan and Async Celebrate Underrepresented Regions of Chinese Cuisine

Dive into thrilling seafood specialties from Ningbo, China and an inventive bar menu crafted by one of Shanghai’s top bartenders.

By and

Chef César Ramirez at his eponymous restaurant

Interviews   New York

César’s Approach to the Perfect Progression Just Won It Two Michelin Stars

“As long as the food is delicious, fine dining isn’t going away.” César Ramirez, chef-owner of  César, declares. The haute…

By

Kancil taro root and pumpkin dumplings

Interviews   New York

With Kancil, a Veteran Chef Showcases Malaysian Cuisine Like Never Before

The new Upper West Side restaurant, Kancil, opening on Friday, Nov. 15, represents a culinary homecoming for the pioneering chef…

By

A spread of dishes at Chama Mama

Dish By Dish   New York

How Chama Mama Celebrates Georgian Cuisine and Culture, in Five Dishes

In 2019, when Tamara Chubinidze opened the first location of Chama Mama, her irresistible Georgian restaurant in New York’s Chelsea…

By

Meju dish

Interviews   New York

“Meju Isn’t Just About Delicious Food — It’s a Story”

In New York today, it’s impossible to understate the prevalence and impact of contemporary Korean cuisine. Restaurants like Atomix, Jua, Soogil, and…

By

Chef Morgan Adamson behind the sushi counter of Hōseki in New York City

Interviews   New York

Meet the Chef Making Her Mark in New York’s Male-Dominated Sushi Scene

The phrase “hidden gem” might be a tired cliché, but in the case of Hōseki it feels almost cheekily literal.…

By

The Rundown   New York

Say Ciao to Roscioli NYC, Direct From Rome

New York’s newest import is none other than a Roman icon: Roscioli NYC. Clustered around Rome’s historic Campo di Fiore,…

By

A spread of dishes from Lingo in Greenpoint, Brooklyn

Dish By Dish   New York

How Brooklyn’s Lingo Redefines New American Cuisine

Opened this April just a block from the water in Greenpoint, stylish 48-seat Lingo (Japanese for “apple,” in a nod…

By

Kannika Kittipinyovath, aka Chef Moi

Dish By Dish   New York

The Veteran Chef Pushing Thai Cuisine Forward at Zaab Zaab Talay

The herbaceous, vegetable-forward cuisine of Thailand’s northeastern “Isan” region has been captivating New Yorkers of late. Appetites piqued last summer…

By

The Rundown   New York

Everything You Need to Know About Decades, Ridgewood’s Newest Pizzeria

Just when you were thinking New York doesn’t really need yet another new-wave pizzeria, along comes the loveable neo-classical Decades…

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