Eating His Way Through New York City

Summary

Podcast Summary: Kennedy Saves the World — “Eating His Way Through New York City”

Date: April 8, 2026
Host: Kennedy (Fox News)
Guest: Joshua Fixon, Sommelier at Peter Luger Steakhouse, Las Vegas and World Record Holder for Most Michelin-Starred Restaurants Visited in 24 Hours

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Episode Overview

In this episode, Kennedy dives into the world of Michelin-star culinary adventures with guest Joshua Fixon. Joshua holds the world record for most Michelin-starred restaurants visited in a single day—28 in 24 hours—in New York City. The conversation explores his obsession with fine dining, the logistics and spirit of the challenge, behind-the-scenes foodie culture, and essential recommendations for listeners dreaming of their own Michelin quests.

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Key Discussion Points and Insights

The Obsession with Michelin-Starred Dining

• Joshua’s Motivation:
  Joshua Fixon is driven by a passion for excellent food and fine dining, stemming from his work as a sommelier and epicurean curiosity.
  • Quote: “I just love good food. I love. And I love fine dining.” — Joshua (01:46)
• Peter Luger in Vegas is, according to Joshua, “the best steak in Vegas.” (01:53)
  • He offers practical advice: If you can’t get to the Brooklyn original, Vegas is the next best option—same steaks, easier reservation.

Setting the Record — The Logistics

• Planning & Execution:
  Joshua meticulously mapped out New York’s 75+ Michelin-starred restaurants, focused only on those with a la carte menus, and planned his route using restaurant hours to maximize visits.
  • Quote: “I just had to find all the restaurants that would allow me to order one dish that had an a la carte menu... set them on a map, seeing which ones I could get to, which ones were open for lunch or at different hours that I could fit in in order to get as many as possible in 24 hours.” — Joshua (03:14)
• Timing:
  He started at 3pm in Brooklyn, with the real marathon beginning at the 5pm dinner rush. (03:37)
• Did Record Hounds Approve?
  Many felt he was rushing and not savoring the meals. Joshua, however, emphasizes enjoyment over checking boxes.
  • Quote: “Most People think I did it wrong. I think, I think a lot of people think that, uh, I’m going too fast. I’m not enjoying anything.” (02:46)

The Eating Experience

• Savor vs. Wolf:
  Despite the breakneck speed, Joshua insists he truly enjoyed each dish.
  • Quote: “I savored it. Listen, I, I, I enjoyed all of it. I wouldn't, I wouldn't do this if I, if I wasn't able to enjoy it.” — Joshua (04:39)
• Rules:
  Every served dish had to be finished—not just sampled.
  • Quote: “Everything that I was given had to be completed.” — Joshua (04:29)
• Indulgence:
  Joshua had only one drink—a welcome cocktail at Eleven Madison Park—since accepting more would force him to finish full pours. (05:06)

Culinary Highlights

• Life-Changing Bites:
  • “The scallop dumpling with English peas and foie gras at Tuom in the East Village...” — Joshua (05:52)
  • “...the Jonah crab with apple grapefruit and wasabi at Le Pavion. Both wonderful.” — Joshua (05:57)
• Surprising Michelin Winner:
  Four Horsemen: Casual feel but outstanding food. (06:22)

Inside the Michelin World

• Michelin Selection Process:
  • Secretive, random, and based on annual guide review.
    • Quote: “You just have to do a good job. They're very secretive about their selection process. You don't know when you're going to be judged...They just come in when they want and score you and they'll let you know next year if you got it or not.” — Joshua (08:15, 08:31)
• Maintaining and Gaining Stars:
  • Stars are awarded annually; to get more stars, “you have to be fancier and better.” (08:58)

Recommendations & Advice

• Can’t-Miss in NYC:
  • Casa Mono in the East Village (“The Razor Clams. Absolutely wonderful. It’s more of a bar, neighborhood, restaurant feel. And the food is just perfect.” — Joshua 07:52)
  • It’s accessible—no need to stay up all night fighting for reservations.
• Three-Star NYC Restaurants:
  • Per Se, Jung Sik, Eleven Madison Park, Masa (09:16)
• Vegas Michelin Scene:
  • No current starred restaurants, but Michelin will return soon. Expected contenders: Guy Savoy, Joël Robuchon, Bazaar Meat, Cote, and hopefuls like Tomba or Sparrow & Wolf. (10:42)
• Would Joshua Repeat or Broaden His Record?
  No—he’s not interested in world records outside the dining world or trying to repeat in another city. “I have no desire to do that in any other category.” (11:16)

Behind the Scenes: Reservations & Strategy

• Reservations:
  • Kept a calendar of release times for each restaurant.
  • Some spots assisted due to the unusual request, most treated him like any guest. “Most of them didn’t necessarily need me to come in and have one dish. They’re doing all right without me.” (06:45)

The Sommelier Side

• Personal Cooking Background:
  Joshua went to culinary school but preferred restaurant front-of-house work for its sociability and better pay. (12:16–12:27)
• Peter Luger Wine Pairing:
  • “Any number of big bold red wines, usually Cabernet, Napa Valley Cabernet.” (12:54)

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Notable Quotes & Memorable Moments

• On the record:
  “It's four more restaurants than they were able to do in Hong Kong. It’s a fool’s errand to try and top you, Joshua.” — Kennedy (11:54)
• On paying for Per Se:
  “You need to spoon out your own kidney and sell one of your children in order to get a steak at Peter Luger in Brooklyn.” — Kennedy (02:13)
• On ambitious eaters:
  Kennedy compares the challenge to unlikely marathon conquests, humorously referencing Bonnie Blue:
  • “Now was it like Bonnie Blue who lines up 900 plus men and has her way with him?...It’s really just one sausage after another. Is that how it felt after 5pm?” (03:50)
• On Vegas's future Michelin hopes:
  “Hopefully some of the off the strip restaurants get a little recognition.” — Joshua (10:56)

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Timestamps for Important Segments

• [00:40] – Introduction to the episode and Joshua’s world record
• [01:46] – Joshua discusses his passion for fine dining
• [03:14] – The strategy for mapping out the Michelin-star crawl
• [04:29] – The rule: every dish must be finished, not just sampled
• [05:52] – The most memorable dishes from the day
• [07:52] – Joshua’s New York recommendations for listeners
• [08:15] – How Michelin stars are awarded and maintained
• [09:16] – The three-star restaurants of New York
• [10:42] – Michelin’s absence and pending return to Las Vegas
• [12:16] – Joshua’s start in food: from culinary school to sommelier
• [12:54] – Recommended wine pairings at Peter Luger

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Final Thought

This episode is a delight for foodies and restaurant nerds alike—Kennedy’s playful, irreverent questions bring out compelling details from a true expert whose love for great food is undisputed. With insider tips on Michelin dining in New York and Las Vegas, and thoughtful insights into what it takes to orchestrate a record-shattering day of fine dining, the episode is equal parts inspiration and practical advice for anyone with a taste for adventure and food.

Transcript

[A]

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[B]

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[C]

Hello and welcome to this episode of Kennedy Saves the World. If you are foodie or foodie adjacent, maybe you have wondered what it's like to taste Michelin starred morsels. But you've never been so fortunate to get reservations and secure a table at one of the thousands of Mich Michelin ste starred joints throughout the world. The young man I'm about to talk to holds the world record for visiting 28 Michelin starred restaurants in a 24 hour period. That is almost an impossibility. And there are those around the globe, from cities far and wide, from Las Vegas. I don't even know if they have that many Michelin starred restaurants. Maybe they do. He works in Las Vegas. He is a sommelier at Peter Luger Steakhouse, which is like one of the prime jobs in Vegas. So he is very serious about his craft and even more serious about gobbling Michelin starred food. Joshua, welcome to Kennedy Saves the World. Joshua, fix it. So what is your obsession with Michelin starred food?

[D]

I just love good food. I love. And I love fine dining.

[C]

Would you say that Peter Luger is the finest dining in Vegas?

[D]

I would say Peter Luger is the best steak in Vegas.

[C]

Nice. I'm going to Vegas next month. Should I go to Peter Luger? I've never been there in Vegas.

[D]

If you've never been in the original Brooklyn location, I think the Vegas location is absolutely wonderful. Exact same stakes and a little bit easier to get in.

[C]

Oh, nice. Good to know. Yes, it is an impossibility. You need to spoon out your own kidney and sell one of your children in order to get a steak at Peter Luger in Brooklyn. But I'm. I'm very excited to see where you are. So is this in. In the subculture of foodies and sommeliers and people pushing the limit, the limits of time and fine dining, Is this the white whale getting the world record for eating the most Michelin starred food at the most restaurants in a single day?

[D]

No, I think most People think I did it wrong. I think, I think a lot of people think that, uh, I'm going too fast. I'm not enjoying anything.

[C]

Were you able to enjoy it? And how did you do it? Like, how did you map it out? Because there are 75 restaurants in New York that have at least one Michelin star. So how did you, how did you plot your course?

[D]

I just had to find all the restaurants that would allow me to order one dish that had an a la carte menu. Once I had all those, set them on a map, seeing which ones I could get to, which ones were open for lunch or at different hours that I could fit in in order to get as many as possible in 24 hours.

[C]

And what time of day did you start?

[D]

I started at 3pm in, in Brooklyn. I was able to go to a couple in the middle of the day. And then when dinner starts at 5 o', clock, that's when I really kicked off.

[C]

So that was like the marathon just bites in your mouth on to the next. Now was it like Bonnie Blue who lines up 900 plus men and has her way with him? Like, I can't imagine those are romantic interludes. I can't imagine there's a spark and a love connection. It's really just one sausage after another. Is that how it felt after 5pm

[D]

I can't speak to her experience, but I had to finish each dish.

[C]

Oh, you had to finish. So it wasn't just like, I'm tasting and I'm off.

[D]

Correct. Everything that I was given had to be completed.

[C]

Did you savor it or were you wolfing?

[D]

I savored it. Listen, I, I, I enjoyed all of it. I wouldn't, I wouldn't do this if I, if I wasn't able to enjoy it.

[C]

Yeah, because it seems like a numbers game for normies like me. It, it seems like, you know, you're, you're just, it's like a, a pub crawl where you know you're going to get drunk. Were you drunk on food?

[D]

Probably a little bit.

[C]

Did you have, did you have wine pairings? Did you know any?

[D]

I had one drink during the event because eleven Madison park presented me with a welcome cocktail. And if they give me something, I have to complete it. So if I had, if I had ordered a glass of wine when I was at OG Me, I would have to complete that glass. I couldn't just have a sip and move on. That certainly wouldn't have been enjoyable.

[C]

So what was the welcome cocktail?

[D]

It was a cucumber based cocktail. I Don't remember the specifics of it at this time.

[C]

We like more food. What were some of the highlights? What were some of the life changing dishes that maybe you wished you could have sat for a little longer and pondered?

[D]

The scallop dumpling with English peas and foie gras at Tuom in the East Village or the Jonah crab with apple grapefruit and wasabi at Le Pavion. Both wonderful.

[C]

Which restaurant were you most surprised had a Michelin star that you went to?

[D]

Maybe Four Horsemen. I thought it was a great restaurant. I had a small scalloped it or I'm sorry, a shrimp dish there. But it's. It appeared very casual, but the food was excellent.

[C]

Is it hard to get into most of the restaurants you went into and did they offer you an exception and easy access because you were trying to break a world record?

[D]

It's. It's pretty hard to get into them. I had a series of calendar reminders for exactly when reservations opened so that I could jump on the reservations and get the time that I needed. A few of the restaurants worked with me to get me in at a specific time, but most of them didn't necessarily need me to come in and have one dish. They're doing all right without me.

[C]

And are most of those places. I don't know that I've been to too many. I guess I've been to a few. Did you go to Per Se?

[D]

I didn't go to Per Se. They do a tasting menu only, so I wasn't able to pop in and

[C]

just have one item and it takes forever. It's worth every penny, though.

[D]

I've done that one a couple of times and I definitely enjoyed it.

[C]

Don't go anywhere more. Kennedy Saves the World right after this. What was something on your list that you tell people who are going to New York City that they absolutely have to visit, that it is worth staying up all night to get the reservation.

[D]

Casimono. You don't even have to stay up all night. You can walk into Casimono again. It's another one that's pretty casual. That's an East Village. And the. The Razor Clams. Absolutely wonderful. It's. It's more of a. A bar, neighborhood, restaurant feel. And the food is just perfect.

[C]

How do you get a Michelin star if you're a restaurant like that?

[D]

You just have to do a good job. They're very secretive about their selection process. You don't know when you're going to be judged. You don'? By what criteria you're Going to be judged. They just.

[C]

And you don't know who's doing the judging. Right. I saw this on Emily in Paris. It was a big plot line.

[D]

Yeah, you have no idea. They just come in when they want and score you and they'll let you know next year if you got it or not.

[C]

And do you have to keep up the work in order to maintain it? Is it something that you get for like two years?

[D]

No, it's every. Their guides are published every year. So you get a star and that star is for 20, 25, 2026. That's it.

[C]

How do you get multiple stars?

[D]

You have to be fancier and better. So the three star restaurants, what if

[C]

you just charge more?

[D]

Yeah, you definitely get to charge more if you have three stars. And the three star restaurants, I think there's five in New York right now, are absolutely incredible.

[C]

What are they?

[D]

Tell me per se. You must know per Se. Jung Sik 11, Madison Park. Masa. All great restaurants.

[C]

Have you been to Masa?

[D]

I haven't done Masa yet. It's the most expensive restaurant in the country.

[C]

Wow. I think that's exciting.

[D]

I think if you want to sit at the chef's counter, there it is. Eight or nine hundred dollars,

[C]

chump change for you.

[D]

Just a little doubtful.

[C]

How many Michelin starred restaurants are there in Vegas?

[D]

There are none right now.

[C]

Oh, so it's not one of the cities. So I know Hong Kong was one of the places where the previous world record was held.

[D]

Yes, Hong Kong has a lot. I want to say they have around 60 or 70. Vegas hasn't been rated by Michelin in 10 years. They're coming back this year. So we're going to get a few locally.

[C]

Just snobs.

[D]

They, they just haven't. Michelin just hasn't gone through Vegas.

[C]

Come on, man.

[D]

For whatever reason, I've always thought they should, but they're coming back this year. So we'll, we'll probably get a dozen or so restaurants, hopefully more that that earn a star.

[C]

And what do you think is up for it in Vegas?

[D]

In Vegas you've got great restaurants like Guy Savoie, Jo Robachon, Bazaar Meat. Cote has a star in Miami and New York, so they'll probably get one in Vegas as well. So there will be a few great restaurants. Hopefully some of the off the strip restaurants get a little recognition. Places like Tomba or Sparrow and Wolf.

[C]

Is this the kind of thing where once you have a taste for a world record, now you want to do something else? Like you want to Spend the longest amount of time in a hot air balloon that any human has spent.

[D]

Definitely not. This was more about just trying that many restaurants and pushing myself for this. But I have no desire to do that in any other category.

[C]

Would you like to do it like in London or another restaurant or another big Michelin star city?

[D]

I consider that when going for for the record this time, but I think New York is best suited with the densest number of restaurants and I don't think I want to do it again.

[C]

Well, you have the world record. No one's going to touch you. It's four more restaurants than they were able to do in Hong Kong. It's a fool's errand to try and top you, Joshua.

[D]

Absolutely.

[C]

Now, do you cook? I know you're a sommelier, so you obviously know everything about wine and probably spirits, but do you, do you cook as well and would you ever be a chef?

[D]

I do cook as well. I started in the industry going to culinary school, but enjoyed the front, the front of the restaurant a little bit more.

[C]

Is it more lucrative?

[D]

It is.

[C]

That's right. A capitalist at heart and a world record dominator. Okay, well, now that we have your recommendations and your feedback and very diplomatic answer about Bonnie Blue, hopefully I will stop by and high five you in Vegas. What is a wine pairing that one must seek out at Peter Luger?

[D]

Well, Peter Luger is all about the steak and I think any number of big bold red wines, usually Cabernet, Napa Valley Cabernet is what we specialize in. And we've got quite a few bottles that would go great with your steak.

[C]

Fantastic. Joshua Fixon, thank you so much for your time and thank you for your dedication to fancy food.

[D]

Thank you for having me.

[C]

Absolutely. This has been Kennedy Saves the World. Go find the Michelin star in your universe. I'm Kennedy. Listen. Ad free. With a Fox News podcast plus subscription on Apple Podcasts and Amazon prime, members can listen to this show ad free on the Amazon music app. Oh, go ahead and leave me a review while you're there. I'd love to hear what you have to say.

[E]

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[B]

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