Restaurants

As Shake Shack turns 10 years old, we talk with Danny Meyer (and other key players) about what's worked out—and what hasn't

Noma, the world's best restaurant, serves charred leeks that you should totally be making at home.

Forget giant scones, L.A.'s coolest café is dishing up the future of restaurant food–and we can't get enough of it.

Every month, we ask readers for restaurant dishes they love—then round up the recipes. For June, we've got cake, shrimp, a cocktail, and grain salad

From world-class sushi in Tokyo to egg-and-chorizo tortas in Chicago, it's Foodist Andrew Knowlton's favorite airport eats around the world

The best bites in Barcelona used to require reservations and muchos euros. Today, just hit the streets in Sant Antoni, scarf a bomba, and quaff a vermouth

Anyone traveling to New York City this summer should block out an afternoon for Gotham West Market. The multi-vendor foodplex is the BA staff’s top lunchtime obsession right now. Here’s how to devour it.

In Las Vegas, America's capital of glitz, these 11 burgers are flashy, flavorful, and totally over-the-top

At one hotel in Brooklyn, breakfast is a weekday luxury that brings together tourists and locals in an unlikely community

Christine Muhlke heads to Chicago for a 3-day food bender. Here's how she did it.

Andrew Knowlton heads to Philly for a 3-day food bender. Here's how he did it.

If you’re going to the Faroe Islands, you’ll probably have to fly through Copenhagen, so why not spend a couple days there taking in the history, the design, and maybe some of the best meals of your life?

The Faroe Islands produce some of the planet's most pristine seafood by some of the world's greatest chefs.

At the Beach Plum Restaurant on Martha's Vineyard, chef Chris Fischer harvests, fishes, and butchers his way to the best food the island has to offer

It's Andrew Knowlton's trip of a lifetime: Cycling 295 miles through northern Spain—with mind-blowing meals at every turn

World's 50 best restaurants? Not according to these disgruntled TripAdvisor reviewers who found their meals to be "pompous & pricey" and "a pretentious joke."

Forget table service: For a meaningful meal—where you don't need a reservation and can interact with the staff—head straight for the counter

Chef David Tanis eats his way through the noodles, crêpes, and banana-blossom salads of Hoi An, Vietnam

Every month, we ask readers for restaurant dishes they love—then round up the recipes. For May, we've got tater tots, sliders, a cocktail, doughnuts, grits

Ordering wine in a restaurant shouldn’t be a stressed-out showdown. Here are five ways to make nice with the sommelier—and get the perfect bottle every time

With lime prices through the roof, ultra-locavore restaurants aren't worried. They get a hit of acid through unripe berries, verjus, and yogurt whey

Bon Appétit's May 2014 cover model, Gabriel Galand, is the real deal: a waiter at Buvette Paris—and an aspiring filmmaker

When Buvette chef Jody Williams's restaurant took off in New York, she decided to repeat the formula–in Paris. Audacious? Sure. But it's that boldness that has made her–and her equally bold food–a hit on both sides of the Atlantic

At Marlow Goods, the designs follow through on Marlow & Sons' whole-animal philosophy—they're made from the hides of the cows that feed the crowds