Restaurants

Chef Greg Baxtrom’s Rockefeller Center debut, a kebab-centric restaurant in D.C, and lots more.

With veganized takes on gumbo, po’boys, chicken wings, and more, these chefs are at the forefront of casual vegan dining in America—creating a plant-based approach to classic Black American dishes.

Despite taking Russian imports off their menus and donating to causes, they’re struggling to stay afloat amid plummeting public perception.

Standout ramen and pastries in Cincinnati, super-fresh seafood in South Carolina, seriously good black garlic noodles in Hawaii, and so much more.

The ever-more prolific fast food drive-through reflects the fact that we’re not socializing as much anymore. When we are, we don’t want to do it in a Taco Bell.

Hot dogs are practically everywhere in this city. These are a local expert’s favorites, thanks to no-nonsense charm and a climbable mountain of toppings.

On an island where most ingredients must be imported, bakers in Puerto Rico are finding innovative ways to make chewy, bubbly, and absolutely delicious pizza.

Everything to know about the restaurants in Michelin’s 2022 California restaurant guide.

After years of allegations detailing wage theft, sexual harassment, and racist bullying, one of the country’s most exclusive restaurants shuts down.

Chef Kwame Onwuachi’s ode to the Bronx, a highly anticipated Senegalese tasting menu in New Orleans, and more.

Snow crab season was canceled in Alaska this year after nearly 10 billion crabs disappeared. Seafood chains and independent restaurants alike are scrambling to adjust.

Panisse from Gus’s Chop House in Brooklyn, a chopped salad at Boia De in Miami, and much more.

The bacon mania of the 2010s may have calmed down, but concepts like a new 24/7 bacon-themed restaurant in Vegas prove everyone's favorite protein is never, ever going away.

The fast-casual chain launched its drive-through concept Sweetlane on November 15, an indication that the company is ready to be a big chain.

A local's picks for unrivaled super burritos in the Mission, a standout burrito at the back of a corner store, and a Salvadorian breakfast burrito.

The legendary New York Magazine restaurant critic died on November 1 at the age of 88. Writer Jordana Rothman remembers her booming personality and fearless feather-ruffling approach.

With fine dining-style small plates and artful cupcakes, there's never been a better time for the dogs to dine out.

An Afrocentric grocer and café in Philly, Malaysian street food in San Francisco, and more from our most anticipated openings across the US this month.

East 81st Street Deli in Cleveland, Ohio recently went viral on TikTok for a signature salad. We spoke with owner Wael Herbawi, who sold almost 1,000 orders in just one day this week.

A critical mass of publications are ditching their star- and point-based systems. Others, like The New York Times and The Boston Globe, still think they’re worthwhile. What happens next?

For anyone who didn’t know there was killer wine being made and served in the UK

Amid soaring inflation, most chefs are doing their best to keep prices down. But they notice other chefs taking advantage of the opportunity to upcharge dishes and institute lofty corkage fees.

These TikTok tastemakers are ushering in a new style of brutal, lightning-fast restaurant reviews. And they’re here to stay.

Rising prices are very real right now, but we have some questions about this order.

It’s a struggle to find jobs. When they do, pastry chefs report feeling overlooked, overworked, and taken advantage of.

Covered in panko and topped with caviar, restaurants are giving the old-school appetizer its main character moment.

Sephardic cooking in San Antonio, the food of Thai royalty in Brooklyn, and more from our most anticipated restaurant openings across the US this month.

An idyllic mountain town with stunning hiking trails, award-winning pizza, and plenty of beer.

The rapid expansion of celeb-magnet restaurants is making things harder for indie spots.

These people, organizations, and restaurants are making the food world more inclusive—and more uplifting.