Restaurants

This river-lined paradise is home to jewel-toned lakes, swimming holes, and of course, great food.

A new three-part series from Eater investigates the prestigious restaurant. Here's what to know.

20 beautiful miles of lobster rolls, fish and chips, and late-night doughnuts.

Since the launch of an all-vegan menu, one of the world’s most famous restaurants has had a string of bad reviews and allegations of food waste and bad worker treatment.

For too long, they’ve been pigeonholed into cooking only certain cuisines.

The wiggle-jiggle dessert of the summer is getting the VIP treatment at restaurants across the country

As food delivery booms, restaurants are showing virtual hospitality to their most loyal customers.

A wave of queer-owned, queer-run, queer-focused spaces are serving up some seriously delicious food.

A new generation of trans chefs are throwing out the old playbook and starting fresh.

Two years after controversy around the awards’ integrity surfaced, this cohort of honorees is the most diverse in three decades.

Colored masa designs are going viral on social media, but they aren’t just pretty to look at: During the Spanish conquest in Mexico, the tortillas represented a critical Indigenous tradition.

Bread and butter for $12. Worth it?

The congee diaspora is vast: There's juk in Korea, cháo in Vietnam, bubur in Indonesia, okayu in Japan. At one restaurant in Los Angeles, there's congee pot pie.

A bouncy brioche pastry filled with an absurd amount of cloud-like whipped cream.

Some people say they're sick of tipping. But tipping is the only way to cover workers' income.

Its camera allegedly scans your face for your gender, age, and even mood—yikes!

Recklessly large pancakes, buttermilk fried chicken, and plenty of live music.

Rain or shine, the chef sources ingredients for his pop-up restaurant, Na‘au. It’s all part of his mission to preserve the island’s vanishing foodways for future generations.

Frustrated customers, devastated restaurants, and more: What you need to know about this week’s food delivery catastrophe.

Laura Hoang, the chef de cuisine at Pearl River Deli, loves passion fruit season, fancy ice cream, and a good wonton soup.

Sorry to all other cream puffs.

“I’ve lived a lot of places. But when I think about Tulsa, the one word I come back to is community.”

Little Sister feels like a coffee shop you might find tucked between the shops and bars of Santurce, in Puerto Rico.

The eatin’ is good in CPH—whether you make it to René Redzepi’s restaurant or not.

Semma Chef Vijay Kumar’s favorite things include murruku, ponni rice, and his mortar and pestle

JewFro isn’t the only Richmond effort to address the group’s shared histories. But it's arguably the most visible and ongoing one.

Michael Jones believes serial bad reviewers and rude customers should not be allowed in his restaurant.

At West Side Bazaar in Buffalo, immigrants and refugees find a home for their food businesses.

When people ask me where I like to eat and what they should order, I can send them this intel.

There’s a reason so many restaurants have *almost* the same name.