Restaurants

Nowhere else do 200-year-old restaurants feel so buzzy, or avant-garde newcomers so classic. American expat Lauren Collins dines her way through the city, savoring the best of both worlds.

Get to know the croissant loaf. It is your friend. Your very good friend.

Is it more important for a restaurant to have great food or great service? The answer isn't so clear-cut.

It's not required for restaurants to go above and beyond their service norms. But when they do, customers are slow to forget those extra-nice "just because" touches.

Philadelphia's most revered bakery is coming to NYC later this year.

Yes, you should get to restaurants in bad weather (as long as you can get there safely).

The best pop-up restaurants are casual, creative, and above all, resourceful.

Veggies may seem out of place in a panna cotta, but the custard serves as a blank canvas for pretty much any flavor—savory included.

There are normal grills, and there are grills made by Grillworks.

You know when a restaurant is so great you want to come back immediately? That's not accidental.

Austin offers an embarrassment of barbecue. Here’s the best of the best.

For years, Asheville has been craft beer nirvana. Now, thanks to homegrown and new-to-town chefs, it’s the food that’s leading the way.

Are you making one of these mistakes when you go out to eat? Here's how to avoid them and spare yourself a reputation as "that table."

When the smartest food blog in town throws a party in a Modernist masterpiece, what's on the plate is as bold as the architecture surrounding it.

We went to the top bakeries to find loaves so good you might finish them in one sitting (whoops!)

On the latest episode of "Best New Restaurant," both competitors suffered from food gaffes, but exceptional service made up for the kitchen's less-than-perfect food.

How to keep track of Mexico City’s new wave of chefs and producers? Start with these Dónde Comeré favorites, all taking inspiration from—and pushing against—tradition.

What diners should know about why restaurants have off days, and what restaurants should know about preventing (and fixing) them.

Sure, you'll take a Shake Shack burger and crinkle-cut fries over McDonald's any day. But can the Shack still feel special when there are hundreds of them?

In still-sleepy Healdsburg, California, you can eat, drink, shop, garden, and learn to cook under one soaring solar-paneled roof. We visited Shed for an inspiring meal by chef Miles Thompson.

Why did both competitors struggle to make it through episode 3's pressure challenge? Plus, restaurant and drinks editor Andrew Knowlton weighs in on his guest judging experience.

In the restaurant industry, taking risks can pay off in a big way—even borderline-crazy ones like the antics on last night's episode of "Best New Restaurant."

The experts on Bravo's new culinary competition show weigh in on what made last night's winner great, not just good.

Whenever you go out to eat, you leave behind more than a tip at the restaurant: You're leaving behind your DNA, and entering a murky world with far-reaching consequences for privacy, U.S. law, and 21st-century technology.