Restaurants

A former food writer turned restaurateur issues as a formal apology.

At Yume Ga Arukara, chef Tsuyoshi Nishioka specializes in cranking out perfectly chewy udon noodles and workshopping dreams.

The Queer Eye star on what to expect from his healthy fast-casual menu—and how often you’ll really see him behind the counter.

Chefs are reinventing pancakes with ingredients like coffee flour, sourdough starter, and egg whites (to get that fluffy height!).

After working under the baking greats (Christina Tosi!), Zoe Kanan is making a name for herself with grain-packed chocolate chip cookies and stunning cakes.

Texas pitmasters are incorporating Mexican-American flavors in their must-have barbecue.

Sean Brock, Gregory Gourdet, Gabriel Rucker, Michael Solomonov, and Andrew Zimmern on why they're hosting a booze-free dinner this week.

Ops makes killer wood-fired pies in Brooklyn, but we're flocking there for the ever-changing big salad.

At Haley.Henry, Haley Fortier is championing female winemakers and serving some of the most fun-to-drink wine in the city.

The near-crazy lengths restaurants go to protect their expensive ceramic dishes. Don’t drop them!

Olive Garden is an inspiration, vegetable juices are your friends, and more.

Newly expanded Kopitiam has the Malaysian food we crave at a shockingly affordable price.

Almost a year after Hurricane Maria, San Juan's Lote 23 has become a support network and a gathering place.

As a roving food journalist, I'm eating all over town...but I always come back to 29B.

Pichet Ong’s cakes at Brothers and Sisters in D.C. are wildly imaginative and equally delicious. We can’t stop thinking about them.

What happens when refugee status, a criminal record, addiction, and homelessness aren‘t seen as barriers to employment?

The natural wine evangelist and sommelier behind Frenchette talks flavor profiles, price points, and the wines you're not drinking enough.

I will not be satisfied until I’ve collected every tote bag, t-shirt, koozie, and matchbook Office of Brothers has ever made.

Anya Peters founded Kit an’ Kin, a Caribbean dinner series in New York City based on her family’s recipes.

Pastry chefs, writers, and more are going beyond big-ticket galas and finding a more accessible way to raise money and awareness for causes they believe in. Enter the bake sale.

The simple Japanese pork cutlet sandwich that’s stolen our hearts—and dominated restaurant menus.

The hands-off fermentation method makes wine, beer, and even rum more fun to drink. We’re very, very into it right now.

Impeccably sourced fish, perfectly seasoned rice, and relentless attention to detail define every bite at this transcendent sushi bar.

The most delicious, exciting, and just plain fun places to eat in America right now.

How did a 22-seat tasting-menu spot in Oklahoma City from three chefs whom no one has ever heard of, in a city that no national critic has ever paid attention to, become America's best new restaurant?

It took a trip halfway around the world to design the live-fire hearth at the center of this Middle Eastern restaurant. But it takes only one meal—and a couple hours staring longingly at the huge hearth and all the charred meats and puffy bread coming off it—to realize why it was so worth it.

The hottest restaurant in New York? It’s quite literally the hottest. The chef, Sirichai Sreparplarn, is a chile whisperer who doesn’t care if you can’t stand the heat. And the food he cooks is habit-forming: You’ll crave the fiery but purposeful heat of his Technicolor Thai dishes