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==Life and career==
Born in [[Manhattan]] on January 16, 1948, to parents Ernst, a typographer, and Miriam (''née'' Brudno),<ref>[http://www.ernstreichl.org/chronology/ Ernst Reichl], web page, accessed 8 June 2016</ref> the daughter of a [[German Jewish]] refugee father and an [[American Jewish]] mother,<ref name=JWeek>[http://www.jweekly.com/article/full/28172/celebrity-jews/ JWeekly: "Celebrity Jews"] by Nate Bloom. January 13, 2006</ref> Reichl was raised in [[Greenwich Village]] and spent time at a boarding school in [[Montreal]] as a young girl. She attended the [[University of Michigan]], where she earned a degree in sociology in 1968<ref name=":0">{{Cite news |date=1993-06-11 |title=Restaurant Critic Is Named |language=en-US |work=The New York Times |url=https://www.nytimes.com/1993/06/11/arts/restaurant-critic-is-named.html |access-date=2022-08-23 |issn=0362-4331}}</ref> and met her first husband, the artist Douglas Hollis.
She and Hollis moved to [[Berkeley, California]], where her interest in food led to her joining the collectively owned Swallow Restaurant as a chef and co-owner from 1973 to 1977, and where she played an important role in the culinary revolution taking place at the time. Reichl began her food-writing career with ''Mmmmm: A Feastiary'', a cookbook, in 1972. She moved on to become food writer and editor of ''New West'' magazine
She is known for her ability to "make or break" a restaurant<ref name=gas>{{cite web|url=http://www.cbsnews.com/news/garlic-and-sapphires|title=Garlic and Sapphires|first=Tatiana|last=Morales|date=May 18, 2005|website=CBS News|access-date=8 June 2016}}</ref> with her fierce attention to detail and her adventurous spirit. For Reichl, her mission has been to "demystify the world of fine cuisine" (CBS News Online). She has won acclaim with both readers and writers alike for her honesty about some of the not-so-fabulous aspects of haute cuisine. Through an outsider's perspective, she harshly criticized the sexism prevalent toward women in dine-out experiences, as well as the pretentious nature of the ritziest New York restaurants and restaurateurs alike.
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