Restaurants

For regulars, a restaurant is like a second home: the staff/customer divide disappears, you play on the softball team, and drinks are free (usually)

Every month, we ask readers which restaurant recipes they're craving—then round them up. For April, we've got sautéed shrimp, steak salad, and granola

Here's what Bon Appétit staffers are cooking and eating this weekend.

A pest is destroying this year's kale crop, and prices of the leafy green are rising. From farmers to chefs to consumers, Americans everywhere are worried

Editor-in-chief Adam Rapoport, did a week's vacation in Jackson Hole—and ate really well. Here's the Instagram trail of his tastes

Chefs around the world want to be him. All of Paris wants a table at his restaurants. But when it comes to cooking a day-off lunch for friends, Inaki Aizpitarte keeps it (kind of) simple

State Bird Provisions is bringing salt to a whole new level—by dehydrating pickled and fermented ingredients and making them into bright, flavor-packed finishing powders.

From "avacado" and "expresso" to "hangar steak," the food misspellings that drive us totally nuts

Ever wonder how restaurants bring that extra oomph to every dish? We asked the country's best chefs to spill their secrets. Your home cooking will never be the same again

Celebrity chef Bobby Flay can work the line with the best of them. For proof, watch this video of him in the kitchen of his new NYC restaurant, Gato

New digital payment services like Square and Starbucks's updated mobile app are fundamentally changing the ways we reward good service with tips

Rome seems like a place where a great meal lurks behind every trattoria door. It isn't. But even in the worst restaurants, you can find one incredible dish

Why Los Angeles chefs are opening new restaurants in random, unassuming locations.

San Francisco's The Mill has transformed the simple breakfast staple into a $4 luxury item. Here's how you can make it (almost) as good at home

Every month, we ask readers which restaurant recipes they're craving—then round them up. For March, we've got cheesecake, beef tartare, and chicken salad

Which is worse, bad food or bad service? Our readers have strong opinions on these matters—and on what turns them into loyal restaurant customers.

Mark Firth helped build Brooklyn's coolest, most influential restaurant empire. So why'd the natural-born bon vivant give it all up?

Meet Ken Reynolds, the Irish engineer who's built some of New York's best restaurants—with blueprints jotted down on napkins, and not much else

Bon Appétit editor in chief Adam Rapoport remembers the Guy's Lunches his dad once hosted, and muses on the value of meals with close friends

10 food experiences to have in once desolate, now delicious, downtown Los Angeles

What do the guys behind The Clove Club, London’s pop up–turned–hot spot, do on a rare night off? They throw a party, of course

Nashville's Rolf & Daughters and Atlanta's The Optimist—both on BA's Hot 10 list—collaborated on a special one-night, five-course dinner.

These restaurants might have started out as Hollywood plot points, but now they have developed to bonafide brick-and-mortar spots.

At Diner, the menu is an ephemeral creation—written for each guest, by each server, and featuring whatever's fresh that day. Here's how it came to exist