Former Restaurant Critic
and Reporter for

James Beard Foundation
Lifetime Achievement Award

“A touching, illuminative gastronomic time capsule, beautifully rendered.”  

– The Wall Street Journal

“Dozens of stellar classic and contemporary recipes for lovers of all things from the sea.” –

– Food Arts Magazine

First of four editions

Bryan Miller’s dining advice is incisive, authoritative, and always witty.”

– The Washington Post

Bryan Miller is an author, journalist, editor, teacher, and ghost writer based in Westchester. County, New York. He was a reporter and columnist at The New York Times for 15 years, ten of those as the paper’s restaurant critic (5,123 meals out, not counting food trucks). He has written and co-written ten books.

Current Clients:

Introducing

The Miller Dining Group helps alleviate some of the pressure of that first big published review from a food critic. We’ve been on the publishing end of this where we’ve been charged with being sometimes painfully honest about a dining experience for print (in publications like the New York Times), and certainly there have been occasions where we wished the hard-working, well-meaning restaurants had had a seasoned guide to prepare for us. That’s what we can provide for you.

The critic before the critic.

“Bryan Miller and Bill Yosses (former White House Pastry Chef) have teamed up to create a virtual confectionary cooking school -and it’s delightfully fun to read!”

 – Food and Wine Magazine

“Cooking for Dummies” (If you happen to read French.)

“A touching, honest and sad account of Bryan’s struggles, and eventual recovery.”

– Jacques Pepin