Picking Up the Fork (Again)

Exploring food, culture, and the stories that make us hungry

Hey there, it’s been a while! About five years, actually, since I last wrote anything on my food blog, Pick Up the Fork. And now, here I am, starting fresh on this newsletter format—excited to be back because there are so many stories to tell and dishes to devour.

If you’re totally new to my writing and this is the first time we’ve been introduced—HOLA! I’m honored you’ve made it this far to read what I have to say. I’m Allie Lazar, a food and travel writer from Chicago who has spent the last 18 years eating my way through Buenos Aires (and around the world). You might already know me from Pick Up the Fork, the blog I started in 2009 to document my passionate (and slightly toxic) relationship with Argentina’s food scene. Back then, in the prehistoric, pre-Instagram days, it became a go-to resource in English for serious eaters, launching my career as a professional writer, producer, and TV host.

Since then, my work has been featured in Eater, Bon Appétit Magazine, Condé Nast Traveler, SAVEUR, The New York Times, and more. Maybe you’ve seen me on Netflix’s Somebody Feed Phil, Street Food: Latin America, and Vice Munchies’ Drunk Eats. Behind the scenes, I’ve produced food documentaries with chefs like Jamie Oliver and Francis Mallmann, I’ve written cookbooks, and I’ve spent the last decade traveling the world to uncover amazing dishes and stories.

Home video: 1989, suburban Chicago. Little food-obsessed Allie at my grandparents’ 50th wedding anniversary sing-a-long party, attacking chocolate ice cream with the demonic energy of a sugar-possessed 4-year-old. Some things never change.

Why A Newsletter?

Recently, I wrote an article for SAVEUR Magazine about the essential dishes of Buenos Aires. Sounds straightforward, right? Nope. The process threw me into spirals of late-night self-doubt and existential dread… classic Libra indecision at its finest. How do I narrow down an entire city’s food scene to just 12 dishes?

I started with 36 (too many), agonized my way down to 18 (still excessive), and finally landed on 12 (painfully few). The hardest part? Picking just one restaurant per dish. Naturally, I begged my editor for more space. His response? “No.”

So, where was I supposed to write about the 14 other dishes I couldn’t fit into the article? Or explore the city’s best empanadas, my favorite pizza spots, and the overlooked parrillas I’m convinced deserve more love? And what about all the dishes that didn’t make the list but still demand attention?!

Cue my meltdown into the frustrating reality of food media: shrinking opportunities, influencers dominating the space, and the decline of thoughtful storytelling in favor of quick-hit, bite-sized content. Because, let’s be honest, who even reads anymore?! But then I remembered—I have a blog! Or, well… I had one. Pick Up the Fork has been gathering dust for years, so what better time than now to revive it?

But should I go retro and blog like it’s 2014? Start a newsletter? Dive into Substack? Learn TikTok? OnlyFans? Distill my ideas into chaotic Instagram reels? I turned to my online community and asked: “What’s the best medium for sharing this kind of content?” The response was overwhelming: “A newsletter! Get inside our inbox!”

Knowing there are still people out there who value intentional storytelling—people like you—reminded me why I started writing in the first place. Your support reminded me that thoughtful stories still matter, even in a world of shrinking attention spans. And so, here I am—typing away, figuring out this newsletter thing as I go. Because better late than never, right?

A selfie of me writing this first newsletter post, coming to you live and horizontally from my bed—because a creative flow doesn’t require good posture, lumbar support, or wearing pants.

What You’ll Find Here

Welcome to Pick Up the Fork 2.0—a mix of essays, restaurant guides, and unapologetic food musings from Buenos Aires and beyond.

Here’s what to expect:

• Restaurant Guides: The hottest openings, hidden gems, and the overlooked spots that deserve way more love. My honest, unfiltered takes will help you dodge expensive bad meals and find the ones that are truly worth it.

• Deep Dives: Stories about the chefs, markets, and food vendors shaping Argentina’s culinary scene. Plus, rants, gastro gossip, and the occasional taste test—because someone’s gotta do it.

• Recipes: Tried-and-true dishes inspired by my favorite restaurants and travels. I’ll also buy and try lots of products and report back on what’s actually worth stocking your pantry with.

• Travel Tips: Insider advice for planning your dream trip to Buenos Aires and beyond. I’ll be bringing in food-savvy friends from around the world to share their insider intel on culinary capitals.

• Everything Else: From music, books, and queer parties to existential reflections about being single, childless, and almost 40 (!!!) while living abroad—it’s my safe space, so we’re going wherever the mood takes us. There may even be some fun IRL events in the works, too.

Whether you’re here for recommendations, guides, or a fresh perspective on food culture, you’re in the right place.

My reviews and opinions are always honest, based on personal experience, and entirely independent. After nearly two decades as a food writer, free meals and social media clout don’t interest me—finding and sharing amazing food does.

A literal sausage fest

Why Subscribe Now?

This newsletter is a passion project, and your support means a whole lot. For paid subscribers, I’ll be offering exclusive content: curated food maps, brutally honest reviews, unfiltered opinion pieces, behind-the-scenes insights, and deep dives into Argentina’s food culture. Even as a free subscriber, you’ll still get plenty of great content—so either way, I’m thrilled to have you.

Thanks for being here, whether you’ve followed my work for years or just stumbled across this by chance. Let’s pick up the fork again… even if, as I’ve matured in my career, I find myself leaning more toward the spoon as my utensil of choice.

¡Buen provecho!

Besos, Allie

P.S. Curious about something or have a topic you want me to explore? Let me know! Your feedback keeps me inspired and accountable, so don’t be shy—drop a comment!