Get the insider's scoop! Order Eric Asimov's $25 and Under, The Guide to the Best Inexpensive Restaurants in New York, 1997

Who is he?
Eric Asimov, 38, has written the $25 and Under restaurant reviews for The New York Times since the column's inception in 1992. The third edition of his book, $25 and Under: A Guide to the Best Inexpensive Restaurants in New York, was recently published by HarperCollins. Asimov also writes on pop culture topics for the paper and is involved in several editing projects in the Metropolitan News department. He was editor of The Living Section from 1991 to 1994 and editor of Styles of The Times from 1994 to 1995. Asimov joined The Times as a national news editor in 1984 after working at The Chicago Sun-Times. He graduated from Wesleyan University in Middletown, Conn., in 1980 and did graduate work in American Studies at the University of Texas at Austin. He has two children, Jack and Peter, and lives in Manhattan.

$25 and under in New York City?
New York City, home to some of the most expensive restaurants in the world, is also home to great, reasonably-priced restaurants. The last few years have witnessed a growing trend of establishments that serve well-priced fare with friendliness, energy, and style. Immigrants from across Africa, Mexico, Asia and South America continue to open restaurants that offer a wide array of flavors and experiences. And, 1996 was marked by distinctive trends: pan-Asian restaurants and French bistros popped up everywhere; there was a quiet renaissance of high tea; and top-flight chefs turned their attention to creating reasonably-priced menus.

What's his method?
f he likes a restaurant, he'll go back at least once, and sometimes twice, to gauge the food's consistency. Asimov's goal is to find restaurants that are worth knowing about and food that's worth eating. With over 10,000 restaurants in New York, this is no mean feat. Asimov estimates that he writes about only three of every ten restaurants he visits, anonymously (only rarely is his identity guessed). If you're looking for good, inexpensive, and interesting food, his guidebook and weekly column are great places to turn, that is, when you can't chat with him and get it straight from the horse's, er, mouth.