Kelly Dobkin is a James Beard Award–winning food writer, editor, and culinary-school graduate who has worked in New York City restaurants, contributed to publications such as Bon Appétit, Grub Street, The Los Angeles Times, Resy, and Michelin, and is a former editor at Thrillist, Zagat, and Eater NY. She is originally from Michigan but has no comment on the proliferation of Detroit-style pizza.