Annie Harrigan from Eater - Journalist Profile

	Profile	Contacts	Recent Articles on Subject
1	Annie Harrigan Eater Pop culture enthusiast. Associate editor at Thrillist. Harvard graduate. Brooklyn, New York pop cultureediting		New Year’s Day Is Incomplete Without Soup Joumou - 4 months ago With Bowls of Soup Joumou and Platters of Griot, Haitian Restaurateurs Are Educating Their Communities - 6 months ago This South Indian Tasting Menu Serves a 1,000-Year-Old Dish - 7 months ago How This Vietnamese Company Makes Its World Renowned Fish Sauce - 8 months ago This Chef Turns One Steak into Two Colorful Dishes - 9 months ago How This Chef Makes Nachos, Her Way - 10 months ago How Food Influences Hip-Hop Duo Flyana Boss’s Boundary-Pushing Artistry - about 1 year ago How Brooklyn’s Lucia Pizza Continues a Family Legacy - about 1 year ago How Takeout Pizza Joint Wizard Hat Keeps Operations Simple but Efficient - about 1 year ago How Stretch Pizza Pulls Inspiration From Unexpected Places - about 1 year ago How Paulie Gee’s Continues the Legacy of the Classic New York Slice Shop - about 1 year ago How Legendary NYC Deli and Grocery Store Zabar’s Sells 4,000 Pounds of Fish Per Week - over 1 year ago The ‘Nontraditional Traditional’ Pho Broth That Uses Dry-Aged Beef - over 1 year ago How Restaurant Yuu Blends Japanese Cooking With Classic French Dishes - over 1 year ago
2	Eater Video Eater		This South Indian Tasting Menu Serves a 1,000-Year-Old Dish - 7 months ago How This Vietnamese Company Makes Its World Renowned Fish Sauce - 8 months ago This Chef Turns One Steak into Two Colorful Dishes - 9 months ago How This Chef Makes Nachos, Her Way - 10 months ago How Brooklyn’s Lucia Pizza Continues a Family Legacy - about 1 year ago How Takeout Pizza Joint Wizard Hat Keeps Operations Simple but Efficient - about 1 year ago How Stretch Pizza Pulls Inspiration From Unexpected Places - about 1 year ago How Paulie Gee’s Continues the Legacy of the Classic New York Slice Shop - about 1 year ago How Legendary NYC Deli and Grocery Store Zabar’s Sells 4,000 Pounds of Fish Per Week - over 1 year ago The ‘Nontraditional Traditional’ Pho Broth That Uses Dry-Aged Beef - over 1 year ago How Restaurant Yuu Blends Japanese Cooking With Classic French Dishes - over 1 year ago