Restaurants
On Halloween night, there's no smarter move than going out for dinner at restaurants that would normally be booked solid. Hello, Balthazar!
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From New Orleans and New York to Ireland and Australia, 7 restaurants that have lovely food—and oh, just happen to be haunted
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Our restaurants editor went to two great San Francisco spots—Swan Oyster Depot and Zuni Café—and took these Instagram shots to make us crazy jealous
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The Spotted Pig's Ken Friedman and April Bloomfield just took over and reopened San Francisco's classic Tosca Café. Here are some photos of the new space.
The Spotted Pig's Ken Friedman and April Bloomfield just took over and reopened San Francisco's classic Tosca Café. So, what changes are in store?
Julia Kramer
At Roman's in Brooklyn, columnist Matt Duckor discovers, they're giving away pies once a month. There's only one catch: The pizza is really, really good.
Matt Duckor
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An illustrated guide to the dominant menu-writing trends in American restaurants today, from the Novella to the Memento
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Forget the New Nordic stars: Noma, Amass, whatever. Columnist Matt Duckor has his "I get it!" moment in Copenhagen over a lunch of eggs (and eel) on rye
From New York to California, restaurant chefs are turning to this vibrant rhizome and using it in ways that put curry powder to shame
Scarlett Lindeman
Gone are the days of the token vegetarian dish. Now chefs are building elaborate tasting menus around seasonal produce
Bon Appétit
In the case of nutritionist Marissa Lippert's newly opened Nourish Kitchen + Table, "good for you" just looks like good food
Julia Kramer
How do you "read" a restaurant in a new city? Newly arrived from Chicago, Julia Kramer learns her way around New York
Julia Kramer
When a third-generation Virginia pig man visits New York, he sets about exploring all the different ways one can eat cured pork
Joshua David Stein
For July 4th, Bon Appetit asked New York's Crif Dogs to come up with a super-patriotic wiener--and boy, did they deliver. Behold the Uncle Slam!
Danielle Walsh
At Tokyo's Toritama, the chef divides birds into 33 different parts, from the duodenum to 4 types of "thigh," and grills each a different (and delicious) way
Elyse Pasquale
The Foodist, Andrew Knowlton, picks out some of his favorite wacky and gourmet ice cream flavors (like Honey Miso Chive, Smoked Hefeweizen, and Szechuan Strawberry) from around the country
Sam Dean
At last weekend's Charleston Grub Crawl, Xiao Bao Biscuit's corn, eggplant, and green curry salad was a huge hit--and now we've got the recipe
Matt Duckor
Old (like, 140 days old--or older!) is new when it comes to the best beef you can get in a restaurant
Francis Lam
At his new restaurant in Austin, chef Paul Qui broke down the Front of House/Back of House divide. Now he's turning servers into line cooks, and dishwashers into wine snobs
Sam Dean
Are restaurants the new hotbeds of conceptual art? Quite possibly! From the Torrisi boys to M. Wells to Guy Fieri, we examine the evidence
Bon Appétit
When dancers, limo drivers, pit bosses, and bookies go off duty, they hit some great, under-the-radar restaurants far from the Strip
E.C. Gladstone
In central Texas, columnist Matt Duckor goes on an epic quest to eat as much brisket, ribs, and sausage as he can handle
Matt Duckor