Location
Brooklyn, New York
School
Eugene Lang College of Liberal Arts at The New School
Expertise
restaurants, drinks, hospitality industry
- Amber has been a professional journalist across several mediums in New York City for many years and on the food and drink beat specifically since 2018.
- She has been the first to spotlight an abundance of the five boroughs' most interesting restaurants in deeply researched and reported reviews for online media, she has chased stories all over the country for newspapers, and she has led international reporting efforts for television.
- In addition to reporting, writing, and editing, her earliest food and drink experience includes stints as the product demonstrator for a gourmet sauce company and as a bartender at Greenwich Village's dearly departed Cornelia Street Café.
Experience
Amber got her start as an intern at New York magazine as a senior in college, contributing reporting and photography to packages like "The Breakfast Manifesto." After graduation, she was hired as a reporter at the New York Post, where she covered the Angostura bitters shortage disrupting Manhattans in Manhattan, super-luxe menu items all over town, literal and figurative underground food purveyors, and cryptocurrency's fledgling entrée to hospitality, also hosting videos illuminating those themes. After a more formal tenure in television at "Inside Edition," she was the editor of Thrillist New York and then the chief restaurant critic and food and drink editor at Time Out New York. In addition to her present work with Chowhound, her name has also appeared in States by the French Ministry for Europe and Foreign Affairs' Villa Albertine, Page Six, and The New York Times; the latter two as a topic herself.
Education
Amber has a Bachelor of Arts in writing from Eugene Lang College of Liberal Arts at The New School.
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Facts
By Amber Sutherland-Namako
While the star (and practically sole) ingredient of one of Martha Stewart's favorite sandwiches may draw some apprehension, she has fond memories of eating it.
By Amber Sutherland-Namako
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Restaurants
By Amber Sutherland-Namako
You'll find many legendary restaurants in New York City, including the country's oldest steakhouse, which has a long history of generous portion sizes.
By Amber Sutherland-Namako
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Facts
By Amber Sutherland-Namako
Chicken cutlet and Southern-fried chicken sandwiches may be better known, but one regional sandwich in New York State gives cubed chicken the royal treatment.
By Amber Sutherland-Namako
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Cocktails And Spirits
By Amber Sutherland-Namako
Whether your summertime sipping takes place poolside or at a BBQ, here are five cocktails that are easy to make in batches, saving you from constant bartending.
By Amber Sutherland-Namako
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Cocktails And Spirits
By Amber Sutherland-Namako
If you're in the mood for a summer refreshment that reminds you of your childhood and comes with an adults-only twist, try a simple boozy milkshake.
By Amber Sutherland-Namako
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Storage And Preservation
By Amber Sutherland-Namako
If bottles and jars of condiments and other pantry staples are making a mess in your cabinets, here's a simple but effective way to organize them.
By Amber Sutherland-Namako
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Cooking
By Amber Sutherland-Namako
Buying salad from the supermarket can be fraught with risk, but you can instantly put some pep in your bagged greens' step with one extra ingredient.
By Amber Sutherland-Namako
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Beer And Wine
By Amber Sutherland-Namako
Whether a night on the town has ended at a seedy bar or you're drinking at your favorite dive bar, there's one beer you may want to avoid ordering. Here's why.
By Amber Sutherland-Namako
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Tips
By Amber Sutherland-Namako
Pickling onions at home is pretty easy, but Bobby Flay has a trick to make the process even simpler using one ingredient commonly found on bar carts.
By Amber Sutherland-Namako
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Kitchen Tools
By Amber Sutherland-Namako
Has flipping your grilled cheese with a spatula ever ended in it falling apart? Don't risk a sandwich disaster by turning it with this kitchen tool instead.
By Amber Sutherland-Namako
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Cooking
By Amber Sutherland-Namako
Whether you're new to cooking with crab or are cracking open a new kind, we asked an expert whether or not you can substitute different types in recipes.
By Amber Sutherland-Namako
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Cooking
By Amber Sutherland-Namako
Ice cream sandwiches are a perfect way to cool down and treat yourself. Next time you make some, try using this leftover dessert for the base.
By Amber Sutherland-Namako
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Kitchen Tools
By Amber Sutherland-Namako
If there's one thing every party could always use more of, it's surfaces. An island on wheels is a great way of providing a surface wherever it's truly needed.
By Amber Sutherland-Namako
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Cooking
By Amber Sutherland-Namako
Want to amp up your chicken fried steak? Bobby Flay's take on the classic dish adds a unique twist that will make it that much more delicious.
By Amber Sutherland-Namako
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Cocktails And Spirits
By Amber Sutherland-Namako
The liquid steak shot is going viral on social media, and while the beefy drink may sound bad to some, others enjoy it. Here's what to know, and how to make it.
By Amber Sutherland-Namako
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Tips
By Amber Sutherland-Namako
A little heat from this fiery spice might be just what your applesauce needs to go from boring to beloved. (And no, it's not cinnamon.)
By Amber Sutherland-Namako
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News
By Amber Sutherland-Namako
This cookware brand represented by Gordon Ramsay is in big trouble due to contentious nontoxic claims. Here is the latest on this class action lawsuit.
By Amber Sutherland-Namako
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Cooking
By Amber Sutherland-Namako
Mushrooms are a classic steakhouse dish. To take yours to the next level, try tossing the fungi in bourbon for a deliciously rich, savory flavor.
By Amber Sutherland-Namako
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Cooking
By Amber Sutherland-Namako
Martha Stewart has given us plenty of genius cooking tips over the course of her career. This time, her ice cream is getting a refreshing twist with this candy.
By Amber Sutherland-Namako
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Kitchen Tools
By Amber Sutherland-Namako
Don't want to waste valuable drawer space on silverware? Here's a different way to store your utensils that keeps them easily accessible.
By Amber Sutherland-Namako
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Shopping
By Amber Sutherland-Namako
Whether fresh corn is out of season or sold out at the store, here's how to decide between buying the frozen or canned version of the golden veggie.
By Amber Sutherland-Namako
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Cooking
By Amber Sutherland-Namako
Beloved celebrity chef Ina Garten relies on this simple seasoning trick to ensure her roast chicken comes out juicy and flavorful every time.
By Amber Sutherland-Namako
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Grilling And Smoking
By Amber Sutherland-Namako
If your veggie burgers are turning out soft and squishy instead of nice and crispy on the grill, you might want to turn to a different cooking surface.
By Amber Sutherland-Namako
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Design & Decor
By Amber Sutherland-Namako
When renovating your kitchen, you might think following the current design trends is the way to go. Here's why that's a bad idea.
By Amber Sutherland-Namako
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Grilling And Smoking
By Amber Sutherland-Namako
That hallowed combination of sliced ham, roasted pork, pickles, yellow mustard, and Swiss cheese belong on more than just a simple sandwich.
By Amber Sutherland-Namako
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Facts
By Amber Sutherland-Namako
The TSA doesn't allow liquids over 3.4 ounces through airport security, but if you were to freeze a liquid, would it be allowed past security?
By Amber Sutherland-Namako
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Shopping Tips
By Amber Sutherland-Namako
Grocery shopping is a task we have to do on repeat, but creating an optimal list makes the process more seamless. Set yourself up for success with this tip.
By Amber Sutherland-Namako
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