New Yorkers have so many options for dining it can be challenging to just “pick a place.” This is why we hold New York City food critics in high esteem.  These journalists hunt the concrete jungle for a restaurant capable of satisfying the palates of thousands of potential patrons. They weed out the grimy places and show us where the gems of the city are hidden.

Y&P has chosen to feature NYC food critic, Daisy Melamed, on our Top 12 of 2012 list. Daisy told us in our interview that “first and foremost, I live by the mantra that food should be fun – it’s social, meant to bring people together, be enjoyed with great wine and great times!” Daisy is “slowly but surely” learning to cook and bake as she believes she must “become a better chef to excel my career.” Daisy told us that she is enrolling into classes as well as constantly experimenting with recipes at home using her friends as taste-testers.

Y&P loves Daisy’s drive, youthful outlook and wholesome personality. Enjoy our interview with Daisy and be sure to read her reviews in publications including: The New York Daily News (Eats Section), NYMag.com (Online Restaurant Listings), WIRED’s WIREDInsider blog (Gastronaut personality), and The Daily Meal (Cook Channel). We are thrilled to include her on our list of the top 12 rising creatives and entrepreneurs of 2012!

[Y&P] What were the first steps you took entering the world of food journalism?

[Daisy Melamed] Networking – in fact, far more networking than I knew was appropriate. So much of getting published before you have anything to sell yourself with is connections, meeting the right people, and making the right impressions – I’m lucky enough to have amazing friends and colleagues who could point me in the right direction! 

What are some sources you have that serve as inspiration to your style of writing? Are there particular critics you read? Restaurants you frequently visit?

I like to believe I have a slightly sarcastic tone and drier sense of humor, like many of the modern blogs – Immaculate Infatuation and Grubstreet’s editorial voices come to mind, but I also adore how frank and honest (brutally honest, at times) established critics like Adam Platt and Pete Wells are. My favorite restaurants tend to share a common vibe – dark wood furniture, candlelit ambiance that still has an energetic vibe and, of course fantastic food. My favorite hidden gem that fits the bill is a place called Betel in the West Village – I can’t believe it’s not constantly booked up weeks in advance, it’s phenomenal, and so fun! 

What restaurant are you very interested in writing about?

I’d love to interview the team behind Atera in TriBeCa. I think the concept of the restaurant, the tasting menu and intimate dining experience are all super unique and a great addition to the NY restaurant scene. 

What are some of the perks being a food journalist? 

For me, the coolest part is the awesome people I’ve been lucky enough to meet – fellow journalists, chefs and restauranteurs who have been my celebrities for years, and just super creative and innovative people I never would have come in contact with before. But of course, the fun events and delicious food don’t hurt, either! 

How do you stay in shape?

Working on figuring that out now… but I guess as a freelancer, I’m lucky because I generally make my own schedule. If I want to work out, do yoga, go for a long walk along the river (i stand by the fact that walking is exercise!) I can do it on my own time – at noon on a Thursday for example. 

Top three favorite cuisines?

Can I call Asian one cuisine? If so, Asian, Italian and contemporary American. But, if I had to choose more specifically – Japanese, Italian and contemporary American. Mediterranean is a close fourth! 

Has your job taken you abroad? 

Not yet, but if I could end up in Barcelona for a culinary press trip one day – I wouldn’t hate it, that’s for sure.

What have you learned about food in NYC?

The level of creativity that exists amongst these culinary masterminds is astounding. It is such a thoughtful industry, taking so much attention to detail and care – I thought I knew just how much went into opening and managing a restaurant, but I had no idea. I probably still don’t, really. It’s beautiful to hear how passionate everyone is. 

Where is your favorite place to eat in NYC?

Such a hard question! At the moment, a place called Swine in the West Village – it’s a restaurant-meets-dive-bar that serves an awesome selection of wine (including wine on tap – I fell in love immediately) as well as absurdly good charcuterie, pork belly, and crudo options. Such a fun concept, and the food totally backs it up – I never leave anything short of totally satisfied! L’Artusi is also one of my favorites – just so delicious and cozy. What’s not to love? 

What do you think is going to be a new trend in dining? 

This is another super difficult one – so hard to predict. If I had to talk about a specific trend, I’d say that food trucks and restaurants will start to blend in some ways – food trucks will get more and more high-end in terms of cuisine and concept, and restaurants will serve some elegant version of street food.

In a broader sense, I’d say restaurants are starting to take a turn towards the casual – high-end restaurants will always have a place, but people want something fun and comfortable and delicious these days. On that note, I think small and shareable plates will continue to gain momentum. I have a sneaking suspicion that we’ll get back to the French dining mentality of “eat what you want, just don’t eat huge amounts of it” – and we’ll be just fine! But perhaps that’s just wishful thinking…

How do you take notes while reviewing a restaurant? 

It depends on the layout of the dining experience and the publication I’m reviewing it for. Generally, I’ll jot down notes about certain dishes on my cell phone as I talk it through with whoever I’m eating with – but ideally, a meal should be so good that it’s memorable without any notes! 

What is the most difficult part about your job?

Being mean. That sounds childish, but for me, it is! It’s just something I have to get used to – admitting publicly that a dish, or an entire restaurant for that matter, just isn’t up to par. It’s particularly hard given that I have no professional culinary background beyond some amateur cooking classes – I try to balance keeping myself humble and doing my job.

That, and self-promotion. I’m still figuring out how to tweet my stuff out! 

What food brings back childhood memories?

Finally, a no-brainer for me! I have two answers – the white pizza from a tiny place called Pines of Rome in Bethesda, Maryland, and homemade blinis (delicious, bite-sized bits of heaven that my mom used to make from a friends’ recipe). And now I’ll have to make a batch to get over the craving I just gave myself! 

If not yourself, who would you be?

I’m not sure who I’d be realistically, but I’d love to be Gael Greene. She simply lives the dream – and never apologies for it.

What is the best advice you have received? 

My mom once told me, when she found me in a moment of pure frustration, that we don’t always get to understand everything or everyone. But just do what you love and know what you’re good at, and you’ll be just fine. That, and that love matters most – but that’s a boring one. Where is the next place you want to travel to?

I’m dying to do Croatia, Greece and Turkey! I’ve heard amazing things, and the food in that region – enough said. 

What is your favorite part about the fall? Or, what are you looking forward to this fall?

I love fall! I always say, it brings friendships back – I love New York summers, but with all the Hamptons and traveling and hectic schedules, it’s so nice to have everyone back in one place come September. And the weather is just so heavenly! 

Sweet or salty?

I’ll say salty, but really, my answer is fatty. Cheese – give me some gooey cheese every day, and I’ll never ask for dessert again. Promise! (I’ve tried to make the same deal with my metabolism. It has yet to be seen if it will hold up the bargain or not.)