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ideas take home the restaurant look
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Recipes
(210)
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Recipes
Like a weeknight salmon rice bowl, artichoke-dip-inspired pasta, and a warming white chicken chili.
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Recipes
This is not the time for standing over a pot of risotto.
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Restaurants
Murals so nice, you might forget to go inside.
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Cooking
For date nights, weeknights, and any night you just don’t want to deal with leftovers.
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Recipes
High standards on a dime? These inexpensive meals are for you.
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Lifestyle
Here's how to get the plant-based look into your own home.
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Cooking
Like make-ahead brisket, cheater’s paella, and a staff-favorite salmon.
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sponsored
Getting the hygge vibe in your favorite room is easier than you think.
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Recipes
When you need an interesting dinner idea and you need it fast, we’ve got you.
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Restaurants
Buy this thoughtfully-designed restaurant merch and support food businesses around the country.
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Restaurants
At an exclusive dinner inside the New York Public Library, Bon Appétit assembled some of the best chefs in the world for an unforgettable four-course meal.
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Recipes
Whether you're DIY-ing the menu or just looking for ideas to share with your caterer, these wedding buffet ideas will make you want to say "I do" (to the sheet cake).
Articles
(132)
Restaurants
Post Company’s meticulous approach to design creates one-of-a-kind dining experiences
Kate Kassin
Shopping
Gifts for that one person who gasps when they get a Resy notify.
Megan Wahn
Culture
Bursts of color and exposed wood give this restaurant an eclectic look
Bon Appétit
Culture
Steal this style and give your home a little Soho swagger
Bon Appétit
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Culture
Jamila Robinson shares how the most memorable meals are also the most personal—just like this year’s Best New Restaurants award winners.
Jamila Robinson
best-new-restaurants
There are well-designed restaurants, and then there are restaurants that are such fully realized worlds, they transport you.
Andrew Knowlton
Videos
(323)
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“It's been about two years of construction…six months of conceptualization of menu. In 24 hours we'll know whether we've accomplished it.” Join Ari Kolender, chef and partner at Queen Street in Los Angeles, for a day behind the scenes as he prepares to open his Charleston-inspired raw bar and grill for the very first time. “This has been ours by ourselves for over two years, and we're about to give it away.”
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How does a high-end, perennially busy Chinese restaurant in New York City keep the plates coming? Emmeline Zhao, Managing Partner at Silver Apricot in New York's West Village, leads us behind the scenes for an all access look at how the staff handles a busy Friday evening rush, serving hundreds of consistently high-quality small plates a night from their 90 square foot kitchen.
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"I want to make sure I'm being a proper leader for them." Juliana Latif, Chef de Cuisine at the Eastern Mediterranean restaurant Zou Zou's, walks us through a typical day at the New York City eatery. Juliana starts off laying out her kitchen prep process (and watch as she demonstrates how she fillets fluke), moves on to lunch and dinner service, and breaks down how she takes inventory.
Director: Gunsel Pehlivan
Editor: Mack Johnson
Creative Producer: Parisa Kosari
Associate Producer: Dimitri Lazarshvili
Director of Photography: Kevin Dynia
Camera Operator: Aaron Snell
Camera Operator: Duell Davis
Assistant Camera: Lucas Young
Audio: Brett van Deusen
PA: Amara McNeil
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
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Spend a day behind the scenes at República in Portland, OR with founder and co-owner Angel Medina and see how he and his staff work to be the best "storytellers" of Mexican food they can be.
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“Working in a restaurant that never closes is a little bit different…the hoods are always going, the lights are always on, the people are always here.” Today, Bon Appétit spends a day on the line with Chef Jackie Carnesi, executive chef at Kellogg’s Diner in Williamsburg, Brooklyn. At 96 years old, this diner has just started back up its 24-hour service and given its menu a Tex-Mex makeover.
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Nougat. Caramel. Peanuts. Chocolate. The building blocks of a Snickers bar. Each taken alone is simple enough (well maybe not the nougat), but together they become a different monster. Join Claire Saffitz as she attempts to make a gourmet version of a Snickers bar!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/