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

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.

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)

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)

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

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.