Radio Cherry Bombe

Today’s guests are Ligaya Mishan and Tejal Rao, the co-chief restaurant critics at The New York Times. Ligaya is based in New York City, while Tejal is based in Los Angeles, and together they’re bringing a fresh perspective to one of the most influential roles in the food world. Ligaya and Tejal are also featured on Cherry Bombe’s 2026 Power List.

Ligaya and Tejal join host Kerry Diamond to talk about their childhoods, the foods that shaped them, and how they each found their way to writing and restaurant criticism. They share how they’re approaching this new era of criticism—one that takes into account emerging audiences and cuisines, the end of anonymity, and the physical and emotional realities of eating for a living.

They also discuss The New York Times’ 100 Best Restaurants in New York City list, why it’s always a conversation starter, and what it means to think about a list as a portrait of a city. Plus, Ligaya and Tejal talk about the Los Angeles restaurant scene, menu storytelling, the cities they’re excited about right now, and why restaurants still matter as spaces of hospitality, connection, and community.

Click here for the 2026 Cherry Bombe Power List 

Thank you to Whole Foods Market for supporting our show. Click here to sign up for the Supper Club Series waitlist in Miami on June 23rd.  

Click here to pre-order The Game Changers issue of Cherry Bombe magazine.

Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com

More on Ligaya: Instagram, NYT profile

More on Tejal: Instagram, NYT profile

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guests are Ligaya Mishan and Tejal Rao, the co-chief restaurant critics at The New York Times. Ligaya is based in New York City, while Tejal is based in Los Angeles, and together they’re bringing a fresh perspective to one of the most influential roles in the food world. Ligaya and Tejal are also featured on Cherry Bombe’s 2026 Power List.

Ligaya and Tejal join host Kerry Diamond to talk about their childhoods, the foods that shaped them, and how they each found their way to writing and restaurant criticism. They share how they’re approaching this new era of criticism—one that takes into account emerging audiences and cuisines, the end of anonymity, and the physical and emotional realities of eating for a living.

They also discuss The New York Times’ 100 Best Restaurants in New York City list, why it’s always a conversation starter, and what it means to think about a list as a portrait of a city. Plus, Ligaya and Tejal talk about the Los Angeles restaurant scene, menu storytelling, the cities they’re excited about right now, and why restaurants still matter as spaces of hospitality, connection, and community.

Click here for the 2026 Cherry Bombe Power List 

Thank you to American Express and Resy for supporting our show. The views expressed in this podcast are those of the speakers – not of Resy – and do not constitute professional advice.

Thank you to Whole Foods Market for supporting our show. Click here to sign up for the Supper Club Series waitlist in Miami on June 23rd.  

Click here to pre-order The Game Changers issue of Cherry Bombe magazine.

Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com

More on Ligaya: Instagram, NYT profile

More on Tejal: Instagram, NYT profile

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guests are Sara Kramer and Sarah Hymanson, chefs and co-owners of Kismet, the beloved Los Angeles restaurant they opened almost a decade ago. Sara and Sarah received Cherry Bombe’s Bombesquad Award last week at the 2nd Annual Cherry Bombe Power Awards in Los Angeles. 

The duo joins host Kerry Diamond to talk about Kismet and how it has evolved over the years, their partnership, and what it takes to keep a restaurant alive today.

They also share the origin story of Kismet Rotisserie, their growing takeout concept that helped keep the business going during the pandemic. Plus, Sara and Sarah talk about the realities of running restaurants in Los Angeles, the mentors and role models who’ve inspired them, and why the L.A. food community means so much to them.

Click here for the Summer’s Finest Salad recipe from the “Kismet” cookbook.

Click here for the 2026 Cherry Bombe Power List 

Thank you to American Express and Resy for supporting our show. The views expressed in this podcast are those of the speakers – not of Resy – and do not constitute professional advice.

Thank you to Whole Foods Market for supporting our show. Click here to sign up for the Supper Club Series waitlist in Miami on June 23rd.  

Click here to pre-order The Game Changers issue of Cherry Bombe magazine.

Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com

More on Sarah Hymanson: Instagram

More on Sara Kramer: Instagram

More on Kismet: Website, Instagram, “Kismet” cookbook 

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Claudette Zepeda, award-winning chef, mom, self-described border kid, poet, and author of the new cookbook “Cooking the Borderlands: Spice and Smoke Between Mexico and the States.” Claudette’s book is a deeply personal celebration of the food, family, and culture that shaped her, from Tijuana and San Diego to Jalisco and beyond.

Claudette joins host Kerry Diamond to talk about the long road to writing her first cookbook, why she was determined to create something that would stand the test of time, and how her identity as a border kid informs everything she cooks. She shares stories about her family, her kids, the recipes they inspired, and the women who taught her resilience, creativity, and the power of the village.

They also dive into recipes from “Cooking the Borderlands,” including her White Widow salsa, arroz poblano, birria, and the Chinese-Mexican dishes that reflect the food culture of Tijuana and Mexicali. Plus, Claudette talks about her San Diego airport restaurant project with Tony Hawk, her salsa macha collab with Señor Lechuga, and the life-changing experience of walking the Camino de Santiago in Spain.

Click here for Claudette’s Frijoles Rancheros (Cowboy Beans) recipe from “Cooking the Borderlands.”

Thank you to Nonino & Whole Foods Market for supporting our show. 

Click here for tickets to our upcoming Supper Club Series in Miami on June 23rd.  

Click here to pre-order The Game Changers issue of Cherry Bombe magazine.

Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com

More on Claudette: Instagram, Señor Lechuga Salsa Macha, “Cooking the Borderlands” cookbook 

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Tamara Keefe, founder and CEO of Clementine’s Ice Cream, the St. Louis–based creamery known for its inventive flavors, ice cream parlors, and devoted following. Tamara started Clementine’s after walking away from a successful corporate career, and has since grown the company from one tiny neighborhood ice cream parlor into a nationally recognized brand.

Tamara joins host Kerry Diamond to talk about the childhood ice cream tradition that changed her life, why she decided to bet on herself, and how she built Clementine’s from the ground up—first by selling to restaurants, delivering pints around St. Louis, and eventually opening her first parlor. She shares what makes Clementine’s special, from its “organoleptic” parlor experience to its kosher-certified signature line, boozy ice creams, and dairy-free offerings.

They also dive into Clementine’s famous Gooey Butter Cake ice cream, Tamara’s Route 66–inspired summer flavors, and why vanilla is the true test of a great ice cream maker. Plus, Tamara talks about Cone Con, her upcoming wedding, and why ice cream might just be the happiest food there is.

Thank you to Fisher & Paykel & Nonino for supporting our show. 

Click here to pre-order The Game Changers issue of Cherry Bombe magazine.

Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com

More on Tamara: Instagram, Clementine's Ice Cream

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series