In Part 2 of my conversation with The Globe &#38; Mail restaurant critic Alexandra Gill, we talk about writing negative reviews these days, where you should go when you head back to restaurants, and what Alex has been cooking lately at home. Plus, a quasi-lightning round and the best (and most interesting) restaurant meals of [&#8230;]

5à7 Podcast, Ep. 12: Barbados Chef Rhea Gilkes on Closed Beaches, Tourism, Bajan Ingredients and Slow Food

Montreal food writer and television contributor Amie Watson interviews everyone from chefs to entrepreneurs, actors, directors, composers, musicians, politicians, artists, wine importers, marketing gurus, CEOs and sommeliers. Based on conversations that revolves around food – and with a nod to the Quebec happy hour, aka the 5 à 7 – take a sneak peak into the homes and lives of interesting people you might have heard of, from what they're cooking during COVID-19 quarantine to why sauerkraut, peanut butter and sourdough are the ultimate combination.