Grub Street engagement report
@grubstreet - 374K followers on X
Measured over 26 original posts from a 30-day window, last computed on September 1, 2026.
Engagement
A typical post picks up 3 interactions against 374K followers, an engagement rate of 0.001%. Measured over 26 original posts, its engagement rate beats 4% of 3,899 tracked accounts of a similar size. That is a reason to look at how the audience behaves - reply depth, saves, whether the followers are recent - rather than a conclusion about it on its own. Posts are seen about 3.4K times each, and 0.088% of those impressions turn into an interaction. That is about 0.912% of the follower count, which is the gap between an audience on paper and an audience in a timeline. Posting runs at about 0.87 post a day over the last 30 days, with activity on roughly 63% of days. Most posts go out around 11:00 UTC, and Thursday is the busiest day of the week. Of the 26 posts sampled, 8% carry an image or video and 100% link out. The account's strongest tracked post pulled 27 interactions, about 9.0x its own typical post.
Measured over 26 original posts from a 30-day window, last computed on September 1, 2026.
Compared with accounts its own size
Grub Street's engagement rate beats 4% of the tracked X accounts closest to it in follower count (3,899 accounts, accounts of similar size (decile 6 of 10)). A percentile is spread evenly by construction, so 50 really is the middle of that group and 90 really is its top tenth.
On engagement per impression rather than per follower it beats 5% of the same group. When those two numbers disagree, the gap is about how far its posts travel rather than how people react to them.
Where this sits in the catalog
At 0.001%, Grub Street sits below the 10th percentile of the 37,701 accounts in this comparison. That places it in the bottom 25% band, which runs below 0.012%.
Show the percentile table
| Percentile | Engagement rate |
|---|---|
| 10th percentile | 0.002% |
| 25th percentile | 0.012% |
| 50th percentile | 0.081% |
| 75th percentile | 0.439% |
| 90th percentile | 2.10% |
| 99th percentile | 156.3% |
This ruler is the whole measured catalog, not a size-matched group: it shows where the raw rate falls across every account we can measure, all of which are large. For a like-for-like comparison, read the size-band percentile above instead. See how the bands are built
Posting timing
This account posts most often around 11:00 UTC, and Thursday is its busiest day of the week. The bars below are the catalog-wide pattern, with this account's own busiest slot marked. They do not show how this account performs at each hour: we keep one aggregate per account, not one per hour, so that measurement does not exist in our data.
Show engagement by hour posted, utc as a table
| Hour (UTC) | Vs author median | Posts |
|---|---|---|
| 00:00 UTC | -1% | 53K |
| 01:00 UTC | -2% | 53K |
| 02:00 UTC | -3% | 52K |
| 03:00 UTC | -4% | 55K |
| 04:00 UTC | -6% | 44K |
| 05:00 UTC | -4% | 43K |
| 06:00 UTC | -4% | 50K |
| 07:00 UTC | -5% | 54K |
| 08:00 UTC | -4% | 63K |
| 09:00 UTC | -3% | 72K |
| 10:00 UTC | -2% | 75K |
| 11:00 UTC | -3% | 81K |
| 12:00 UTC | -2% | 90K |
| 13:00 UTC | -2% | 98K |
| 14:00 UTC | -3% | 101K |
| 15:00 UTC | -2% | 105K |
| 16:00 UTC | -4% | 102K |
| 17:00 UTC | -3% | 95K |
| 18:00 UTC | -1% | 88K |
| 19:00 UTC | -2% | 83K |
| 20:00 UTC | -1% | 77K |
| 21:00 UTC | -1% | 69K |
| 22:00 UTC | -2% | 60K |
| 23:00 UTC | -2% | 53K |
Show engagement by day of week as a table
| Day | Vs author median | Posts |
|---|---|---|
| Sunday | +5% | 238K |
| Monday | 0% | 302K |
| Tuesday | -3% | 302K |
| Wednesday | -1% | 257K |
| Thursday | -2% | 250K |
| Friday | -3% | 259K |
| Saturday | +3% | 233K |
Best tweets
- Jul 21, 20269.0x their median
How does the team behind Eel Bar, Cervo’s, the Fly, and Hart’s approach a raw bar? The answer is Zig Zag Oyster Bar, which it’s opening in Crown Heights. ‘There should be an oyster bar in every neighborhood,’ says partner Nialls Fallon. https://t.co/2h1P6jYeKQ
- Jul 29, 20263.7x their median
The Manhattan Pizza Wars of a decade or so ago are mostly over — they’re the stuff of bardic legend now. It used to be that a new brick oven roared to life every few months, but the heat has seemed to cool as pizza has yielded city dominance to other cuisines. So when one of the hypiest pizzerias in Tokyo — now a world capital of pizza-making and one well suited to the obsessive trial-and-error of sauce-and-dough alchemy — opened in the East Village, it was rippling news. Reservations disappeared quickly, and still do, even if the restaurant itself seems less like a Tokyo temple of pizza than yet another new-build St. Mark’s fast-casual joint. Pizza Studio Tamaki is the first U.S. branch of the Japanese original, which started in Tokyo in 2017 and now has four locations throughout Japan. Within a few years of opening, it became a mainstay of international best-pizza lists, renowned for a kind of mad-science punctiliousness, writes chief restaurant critic Matthew Schneier. The flour blend in the pizza's dough is a mix of Canadian, American, and Japanese wheats, milled at founder Tsubasa Tamaki’s precise direction. Tamaki told the New York ‘Times’ he already has agreements in place for franchises in the U.K., France, Australia, and Indonesia, as well as requests from several other territories. With a ramp-up like that, is there any way Tamaki’s actual pizza could live up to its reputation? Schneier paid a visit to find out: https://t.co/jSqpSz7iO9
- Aug 28, 20262.0x their median
After a two-month-long international book tour for her debut cookbook, ‘Soomaaliya,’ Ifrah F. Ahmed is back to slow cooking. “I hate making matchas in a rush,” she writes in this week’s “Diet.” ‘I actually hate being rushed, period.” https://t.co/LHsuURu5g2
- Aug 4, 20262.0x their median
In the new A24 film ‘Tony,’ Dominic Sessa plays a young Anthony Bourdain. The biopic, Joshua David Stein writes, manages to both add to and rise to the top of a stream of products that have emerged trying to capitalize on the late chef’s mythology. https://t.co/13bdkijOsa
- Jul 30, 20262.0x their median
‘New Yorkers will have exactly the same taco as we prepare in Mexico,’ says José Andrés Hernández Elizalde, whose family has run the El Califa de León taqueria in Mexico City for 60 years. Now, it will expand to NYC in August. https://t.co/L1mBKNEnez
- Aug 27, 20261.7x their median
The Honey Deuce and caviar-topped chicken nuggets may be the most famous things served at the U.S. Open, but are they the best? Here are the things we’re most excited to try in and around the USTA Billie Jean King National Tennis Center this year. https://t.co/1AMI7wnQVx
- Aug 25, 20261.7x their median
The restaurant is 118 years old; the merch is new. Barney Greengrass is one of several timeless, family-owned NYC institutions that is updating its marketing to appeal to a new generation of customer. https://t.co/Dbti8jhyOR
- Aug 11, 20261.7x their median
Maybe there was a time when a lot of diners didn’t know the difference or care: Israeli or Iranian, it was all “Middle Eastern.” You’d have to work to ignore the difference now, writes Madeline Leung Coleman. In the three years since October 7, awareness of Israel’s genocide of Palestinians and the wars that keep proliferating have turned eating out into just one more way people are expressing their views on Israel, on Gaza, on Lebanon, on Iran. And while pro-Israel New Yorkers have doubled down on supporting Israeli restaurants, those horrified by the genocide are turning away — and toward chefs who they would rather support. The new Middle Eastern restaurant owners are aware their food will be politicized — how could they not be? Restaurantgoers make their preferences known. Jumana Bishara, co-owner of Palestinian restaurant Tanoreen, remembers the “Mediterranean” days, when it felt like going vague was the only way to get people in the door. “After October 7, people were coming here to specifically support a Palestinian restaurant,” she says. “It was the only positive thing against the backdrop of the genocide.” The new SWANA chefs have emerged proud to declare their origins, to give themselves room to experiment, to play, and, finally, to charge more for their food. They know it’s worth it. Read Leung Coleman on how Middle Eastern restaurants are redefining themselves and reshaping New York's dining scene: https://t.co/sgeEoWpJxe
- Aug 26, 2026
A little less than two years ago, Miro and Shilpa Uskokovic opened Hani's Bakery. Their huge, gooey cinnamon rolls, thick slices of carrot cake, and custard-topped hot chocolate quickly became the stuff of legend. Miro, of course, was previously the pastry chef at Gramercy Tavern; Shilpa is the senior test-kitchen editor at ‘Bon Appétit.’ The bakery’s success is a testament to that expertise, and now they are expanding. Now, the Uskokovics have taken over the space next door to Hani’s and are turning it into an ice-cream shop: Neighbors Famous Ice Cream. Although they offer some soft serve at Hani’s, the plan for Neighbors is to focus and celebrate scoops of hard-pack classics: a dozen or so flavors, many of which will make the most of seasonal produce, and sundaes. “I really like making sundaes,” Miro says, “and I love banana splits.” Whether milkshakes will be served remains an open question, but the dairy for the ice cream will come from Five Acre Farms, and Miro is planning to use some of the same ice-cream bases he employed at Gramercy Tavern, including his “very eggy” vanilla custard. Subscribe to the weekly Eating New York newsletter for more: https://t.co/l17P2F9aTN
- Aug 20, 2026
‘New York’ Magazine’s restaurant critic Matthew Schneier reviews Graciela, an offshoot of Buenos Aires’s most famous parrilla, Don Julio. It may just be the best new steakhouse in NYC. https://t.co/RB0CrzQvqn
Ranked by total interactions across everything we have tracked for this account, which is a longer history than the 30-day window the rates above use. The multiple compares each post to this account's own median.
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Reading these numbers
A typical post picks up 3 interactions against 374K followers, an engagement rate of 0.001%. Measured over 26 original posts, its engagement rate beats 4% of 3,899 tracked accounts of a similar size. That is a reason to look at how the audience behaves - reply depth, saves, whether the followers are recent - rather than a conclusion about it on its own. Posts are seen about 3.4K times each, and 0.088% of those impressions turn into an interaction. That is about 0.912% of the follower count, which is the gap between an audience on paper and an audience in a timeline. Posting runs at about 0.87 post a day over the last 30 days, with activity on roughly 63% of days. Most posts go out around 11:00 UTC, and Thursday is the busiest day of the week. Of the 26 posts sampled, 8% carry an image or video and 100% link out. The account's strongest tracked post pulled 27 interactions, about 9.0x its own typical post.
- What is Grub Street's engagement rate on X?
- Grub Street (@grubstreet) has an engagement rate of 0.001%, based on the median interactions across 26 original posts from the last 30 days against 374,469 followers. Replies, reposts and quote-posts of other people are excluded from that sample.
- Is that a good engagement rate?
- At 0.001%, Grub Street sits below the 10th percentile of the 37,701 accounts in this comparison. Those comparison accounts are all large ones, because our scanning cadence is weighted towards big accounts, so this is a ranking among peers of similar scale rather than a ranking across X.
- Does @grubstreet have real engagement?
- Its engagement rate beats 4% of the tracked X accounts closest to it in follower count (3,899 accounts), which puts it in the bottom 10% for its size group. Ranking inside a size band matters because engagement rate falls as accounts grow, so a raw rate would mostly re-measure the follower count. It is a starting point for a look at follower quality, not a verdict on it.
- When does @grubstreet post?
- Most posts go out around 11:00 UTC, and Thursday is its busiest day, at roughly 0.87 posts per day across the measured window.