[Illustration: Robyn Lee]

Editor's note: Here to answer your questions is contributing writer, former managing and SENY editor, and frequent author of our NYC restaurant reviews Carey Jones. We'll take a few of your questions each week and give you the New York restaurant advice you're looking for. Email carey@seriouseats.com with the subject line Ask the Critic to submit your question!

This week, we're talking about when your interviewer makes you pick the interview location.

Let's Talk About Offsite Job Interviews

I'm in the food/beverage industry and a potential new employer wants to chat with me about running their new program. But he's actually asking me where to do the interview, which is a little weird for me. I don't want to be judged by where I take the guy, and also don't want to take him out in the evening, because it's essentially impossible to have a great, uninterrupted conversation at a good bar (and it's not like I want to reserve a table for two for a quick job interview). But I'm also not a creature of the daylight. Thoughts?

I'm a huge proponent of the breakfast meeting. Note: "breakfast" doesn't mean 9:00 a.m., which I'm guessing you don't want. But the pre-lunch hours are where many restaurants are at their most enjoyable—relaxed staff, natural sunlight, no rush, and who doesn't like breakfast?

A few recommendations: Maialino, because you can rock porchetta egg sandwiches or simple pastry-cappuccino breakfasts in an airy room where, given the hotel location, you're probably not the only one in a power breakfast. Or Locanda Verde, with stellar pastries and egg dishes and the Tribeca location without the nighttime crowds. If you're up for small tables and dainty water glasses, Buvette, whose steamed egg plates and killer tartines are second to none. (And Nutella crepes, if your conversation calls for a second course.) Or even Pulino's, because if breakfast pizza doesn't break the ice, what does?

Any Ideas?

Chime in, in the comments!

Ask Us!

Email carey@seriouseats.com with the subject line Ask the Critic to submit your question. All questions will be read, though unfortunately not all can be answered.

About the author: Carey Jones is the former Senior Managing Editor of Serious Eats. Follow her on Twitter (@careyjones).


Comments can take up to a minute to appear - please be patient!

Previewing your comment: