essay
“Can I tempt you?”
The dessert upsell is getting more intense.
Maggie Hennessy
I'm a Chicago-based freelance writer and restaurant critic. My work has appeared in the New York Times, Bon Appetit, Food & Wine, Wine Enthusiast and more.
I'm a Chicago-based freelance writer and restaurant critic. My work has appeared in the New York Times, Bon Appetit, Food & Wine, Wine Enthusiast and more.
