Recovery Is on the Menu
At David Burke Townhouse, the average bottle of red wine has crept back up over $100. At Delmonico’s, diners ordered…
Latest Restaurant News
U.K. Girds for New U.S. Fast Food Invasion
They are huge in the US, but few British diners have heard of Chipotle Mexican Grill (CMG) or Ruby Tuesday…
Restaurants offering small-sized items with big taste
Is the era of “supersize” being replaced by the age of mini meals? Whether it’s Dairy Queen’s mini Blizzard, mini…
Hunger for burgers overcomes economic fears
While most U.S. restaurants fight for every dollar, a new crop of indulgent burger chains have bucked the trend by…
Looking Past the Children’s Menu
Nicola Marzovilla runs a business, so when a client at his Gramercy Park restaurant, I Trulli, asks for a children’s…
Man behind the palate of two presidents
Walter S. Scheib III was Hilary Clinton’s answer to Jacqueline Kennedy. Though J.F.K’s glamorous widow had long since left the…
New York Restaurants: A Vision of the City as It Once Was
Imbuing a restaurant with a sense of age, real or imagined, is nothing new in a city that routinely bulldozes…
Underground dining in Chicago not so underground anymore
Two couples strolled down a white stone sidewalk in Logan Square, each gripping a bottle of wine by the neck.…
More Ways to Snag That Restaurant Table
If you make an online reservation at a restaurant these days, chances are you’re using OpenTable.com Inc. The company—with 13,000…
Bourdain’s got no apologies upon his return to Baltimore
Anthony Bourdain, the chef-turned-author-turned-televised-world traveler is coming back to town. On Saturday night at the Hippodrome Theater, he and Eric…
Non-profit Panera cafe: Take what you need, pay what you can
Imagine walking into a Panera Bread and picking out anything you wanted to eat or drink — then, at the…
This man hopes to be the Starbucks of fresh food
Matthew Corrin did not have beginner’s luck. On the first day he opened a restaurant called Lettuce, the kitchen ran…
How Nando’s conquered Britain
The time is 7.30pm on a Wednesday, and the place is Shepherd’s Bush, west London. All along the Uxbridge Road,…
‘The only thing I can do is not make any more mistakes’
Conrad Gallagher is not immediately at ease being interviewed. And with good reason, perhaps, given that the former wunderkind turned…
Tableside food prep’s all the rage
In the mood for dinner and a show? Why not combine the two at a restaurant that pampers guests with…
Happy meals: Why McDonald’s has been a positive force for change
The great philosopher John Travolta once observed that, in France, a Quarter Pounder with Cheese is known as a “Royale…
Are We Getting TMI About the Food We Order?
Walk into a restaurant these days and you might be able to check the calorie count of your enchilada, the…
Top 5 restaurant gripes
Ask restaurant-goers what irritates them most about dining out, and you might expect howls about slow service, improperly cooked food…
David Myers’ culinary empire in flux
These are the last days of Sona, the elegant restaurant on La Cienega Boulevard that has been a fixture of…
San Francisco Restaurants Bounce Back
For a sense of how San Francisco’s restaurant business is being altered by the recession, consider flavors like “sweaty gasoline”…
The 10 Most Innovative People
Never before has innovation been as essential to running a successful quick-serve restaurant concept. During what has turned out to…
Yes, skeptics, Olive Garden does have a Tuscan culinary institute
A ubiquitous Olive Garden TV commercial shows a picturesque cooking school in Italy as a voice croons words like “artisanal”…
Having a Cow About Steak Quality
Let’s talk about steak for a moment. Was the last one you ate good? How about the one before that?…
Restaurants cook up ways to muffle the noise
Liza Cruze would love to put a plaster ceiling in Salt of the Earth, the Garfield restaurant that she, her…