Chowing down with the senior running a restaurant in his Hogan Hall dorm room

We talked to Columbia’s hottest culinarian about J Dilla, cardboard and the internet

If you’re a Columbia student who’s up on game in any capacity this semester, then you’ve probably heard about Jonah Reider.

For those of you who are reading this from the comfort of the rock that you live under, Jonah is the founder of Pith, a dorm room dinner club that unexpectedly became a massive hit. He captured the attention of Grubstreet, fusion.net and The New York Post.

Those articles are informative in their own right, but after hearing the story one can’t help but be hungry for more (get it?)

The man of seasonal spice legend

So, we decided to shed the formality and capture Jonah in his most natural form, over the course of a 10 minute phone call in between classes.

How fire are the olives at Zabar’s?

Brick oven fire.

Bonfire on the beach fire.

Didn’t that unreleased J Dilla tape just come out? They’re probably as fire as that.

What’s your favorite dining hall at Columbia?

John Jay, specifically because of that outdoor seating option. I think the food there is least offensive, and you have the most options.

“And I just came from dinner where I ate some seared scallops that were to die for” – Drake

Go-to drunk food?

Rice Cakes. When I’m drunk I love things that approximate the taste of cardboard, because you can eat as much as you want and never get full. I also like unsweetened kashi cereal.

Favorite celebrity chef?

Guy Fieri, without a doubt. He’s just so unapologetic about his interest in being a celebrity chef.

Best fall ingredient?

Sage.

Pith

If you could cook for or eat with one person dead or alive, who would it be?

Thelonius Monk, the jazz pianist. I’d be curious to see how his music translates to his taste for food, because that’s some of the best music of all time.

What’s your favorite meal in NYC?

I don’t have one. People keep asking me what my favorite dish to cook is and what my favorite this and that are, but my favorite thing about food is how improvisational it is. I love being able to go in and just make something, even if it turns out bad.

Describe your approach in the kitchen in one word?

Improvisational.

Menu

Cook for bae or nah?

Oh yeah. One hundred percent.

Any words of wisdom for aspiring dorm restauranteurs?

Hope that you accidentally go viral.

Pith is currently at full booking capacity (we couldn’t even get in), but if you still want to try and get a reservation you can do so here. Otherwise, check out Jonah’s Instagram and window-feast like the rest of  us.

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