Necessary Luxury: Sam Sifton

James Wojcik

A highly personal inventory of essential items

Restaurant critic, The New York Times

“If I’m not in a restaurant or writing about one, I’m either out on the water chasing fish or in my kitchen. I always keep a black Moleskine reporter’s notebook with me for notes and Paper Mate mechanical pencils to take them. I don’t think I’d be happy without my Le Creuset pots. And to counter the run of a striped bass against a well-tied Clouser fly hooked to its mouth, I’ve got an old Sage ten-weight fly rod and a smooth Tibor Riptide reel that looks like a piece of sculpture—the purchase of these probably kept my children out of new shoes for a year. But they work with perfect efficiency, like poems made physical, and they prevent depression besides.”