Photo of Kat Odell
Photo of Kat Odell

Kat Odell

Kat Odell is a food and travel journalist with an enthusiasm for sushi. She is the author of the low-alcohol cocktail book "Day Drinking", as well as "Unicorn Food", a plant-based cookbook hinged on medicinal ingredients.

Expertise: Sushi, Health & Wellness

Experience: Kat Odell worked as the editor of Eater LA for five years, and afterward as the inaugural editor of Eater Drinks. She has been published in Vogue, New York Times' T magazine, Travel + Leisure, Condé Nast Traveler, and more. Kat has appeared on numerous television programs, including her roles as a series regular on Bravo's "Eat Drink Love" and a judge on FYI's "Midnight Feast" culinary competition show. She also serves as a digital ambassador for The World's 50 Best Restaurants organization.
With charcoal-grilled meats and vegetable-centric small plates, Laser Wolf embraces the "shipudiya" style of dining.
Advertisement
A guide to the most common styles of ramen, as well as noddles and toppings.
It's no longer necessary to be David Beckham or René Redzepi to score a taste of été's famous rose cake.
The Harajuku-favorite chain Flipper's just opened in New York.
Tokyo chef Yoshiteru Ikegawa is bringing his legendary, impossible-to-book yakitori to New York City. 
HYUN is the first restaurant in New York to import whole wagyu cattle, breaking down each animal at the restaurant for its elegant take on Korean barbecue. 
Advertisement
Old Lightning, the cult-favorite L.A. bar, is heading to the East Coast for three nights. 
Will Tayēr + Elementary be the next world’s best bar? It very well could be.
HYUN is the first restaurant in New York to import whole wagyu cattle, breaking down each animal at the restaurant for its elegant take on Korean barbecue. 
Old Lightning, the cult-favorite L.A. bar, is heading to the East Coast for three nights. 
Will Tayēr + Elementary be the next world’s best bar? It very well could be.
Pastis has returned to the Meatpacking District after a five-year hiatus. 
Menu items include vegetarian "burnt brisket ends" in Kansas-style sauce, plant-based queso, and hushpuppies. 
Advertisement
Caviar is in every course (including dessert) at the new 12-seat restaurant. 
The long-awaited, American South-inspired Italian restaurant debuts in New Orleans on April 20, paying tribute to Louisiana's Creole-Italian cooking heritage. 
Find wagashi-inspired desserts, matcha lattes topped with soft serve, matcha tiramisu, and a wide assortment of Japanese teas at the new East Village shop. 
On Tuesday, the award-winning pastry chef reopens his avant-garde dessert paradise, taking cues from Bali's local floral.
Under, located in Lindesnes, Norway, is fully booked through the fall—but new reservations open up soon. 
Eric Bost's first solo act is auburn, a new fine-dining destination on Melrose Avenue. 
Gabriel Pascuzzi's casual chicken concept Mama Bird will debut this May in the city's hip Slabtown neighborhood.
Advertisement
Manhattan's second Sugarfish outpost opened on February 21.
The city's impressive new kaiseki counter from legend Hiroki Odo is hidden in plain sight. 
A word commonly used to explain the environmental factors which impact the taste of wine, terroir in relation to beer is a far newer construct, yet one that’s becoming a hot topic as more breweries––both in the U.S. and abroad––experiment with hyper-local ingredients imbued with the character of the surroundings in which they were grown.