We talked with Saveur's new editor-in-chief, Adam Sachs, about what he brings to the magazine and the challenges he faces - including finding a good spot for lunch.
Tell us a little bit about yourself and what you bring to Saveur.
I've been lucky enough to spend much of my career wandering and (over-) eating and generally being curious for a living. I've written extensively about food, travel and culture for a variety of magazines, Bon Appétit, Travel + Leisure, GQ and The New York Times T Style Magazine among them.
I live in a tree-lined but not very hip part of Brooklyn with my girlfriend, our two kids and a beat up Volvo wagon. What do I bring to Saveur? A passion for seeing the world through food, a desire to bring together the kinds of stories about eating adventures, great recipes, non-snobby wine advice and curated travel intelligence that I'd like to read and a plan to make Saveur the must-read magazine for culinary enthusiasts.
What are the biggest challenges for Saveur right now and for you as new editor-in-chief?
There are so many great food and drink stories to tell. The challenge is thinking up new ways to tell them, bringing new voices into the mix and developing a unique Saveur approach to the world of food and drink. Also I need to find a good, quiet spot for lunch near the new office.
What do you love most about Saveur?
I love the passion, the intelligence, the credibility and the feeling people have for the brand.
Takeout: Thai or Mexican?
I am that rare New Yorker who doesn't do takeout. Pizza in a pinch but I'd always prefer to cook, even if it's just a simple plate of pasta, eaten while standing and sorting junk mail.