Food & drink

Food & drink

Jimmy vowed when opening his steakhouse in 1934, just a year after the repeal of Prohibition, to "serve a great steak" and "pour a generous portion of whiskey." After decades of doing just that, plus his promise of "attentive service," those core principles remain. True to his word, the steaks are legendary, and whiskey free-flows as if Prohibition and the Great Depression never even existed.

Servers grill your food on built-in table grills in this LA transplant at Westfield Valley Fair, while well-placed fans overhead keep you from smelling smoky afterward. The boneless short rib is buttery-tender and perfectly marbled, and the beef tongue takes on a crispy char you'll be talking about the whole way home. Grilled meat is the main star, but don't overlook the kimchi stew-deeply flavorful with hunks of smoky pork belly and chewy rice cakes-or the crispy seafood pancake with the sweetest baby shrimp.

Vibrant Seattle may be celebrated for its cultural landmarks and panoramic viewpoints, but it also boasts an eclectic dining and drinking scene with an emphasis on world-class coffee, craft beers and ciders, and fresh seafood. The Emerald City's mix of upscale and casual eateries also includes a selection of excellent steakhouses that have garnered rave reviews on multiple platforms from local and visiting foodies alike.

From umami-rich seasoning blends that transform basic proteins to plant-based alternatives that finally match their animal counterparts in taste and texture, this year's picks solve real operational challenges while exceeding guest expectations. Key categories making our watch list include functional beverages with proven health benefits, ready-to-use sauces that eliminate prep time without sacrificing quality,

We needed these recent and endless rainstorms to symbolically wash away as much of 2025 as possible. But what a friggin' mess-so sorry for everyone impacted by the storms and king tides and power outages. While looking at Fortuna contentedly basking in her sunbath this morning, I'm not the only one thankful blue skies have returned after the deluge. The air is so clean and crisp.

This 300-seat, midcentury-modern-accented spot in Rivermark Plaza centers around wood-burning spitfires and ovens. The chicken is crisp-skinned and juicy and the chicken bacon club sandwich is everything you expect from the classic, but much more flavorful thanks to the attention paid to each ingredient. The pizza crusts are puffy and perfectly charred--go for either the diavolo, with spicy salame, roasted jalapeños, and Calabrian chili-infused honey,

Expect bold flavors, generous portions, and halal meats cooked on vertical rotisseries at this Greek spot. The space is small, and the counter service line can get a little long at lunchtime, but the food is well worth the wait. The falafel is perfectly crisp on the outside with a tender center, but the combo bowl is ideal when you're hungry and can't decide what you want-it comes with your choice of two proteins (we like the chicken shawarma and gyro beef) over rice plus

The food and beverage industry loves a good slam dunk, and Shaquille O'Neal just delivered one that's turning heads from coast to coast. The NBA legend's latest confectionery creation, Shaq-A-Licious SLAMS, isn't just another celebrity candy launch: it's a multi-textural, interactive experience that's redefining what gummy innovation looks like in 2026. For food and beverage professionals watching the confectionery space, this launch represents more than just another SKU hitting retail shelves.

Barbecue is sacred in Texas, where joints large and small attract enthusiasts from around the world, all eager to sample delectable meats, even if it means waiting in line for hours. Starting next month, American Airlines passengers can enjoy one of the state's most famous barbecue spots at cruising altitude. As part of a new initiative to incorporate regional flavors on in-flight menus, American has partnered with Pecan Lodge to bring Texas barbecue to select flights between Dallas and New York.

The opulent space at Giwa feels like a bridal shower thrown by your wealthy, ethereal aunt-soft pink tones, floral arches, and chandeliers dripping with crystals. There's even an attached flower shop where you can grab a mini bouquet on your way out. Start with your pick of the colorful, creative beverages, like the sweet and creamy ube uji matcha cream latte or the nutty black sesame latte.

Celebrated chef José Andrés heading to Broadway-with a new culinary collaboration, that is. Oyamel, his Mexican restaurant in Hudson Yards, is set to debut a new taco inspired by hit Broadway shows. Through the food, Oyamel aims to connect the kitchen and the stage, using the taco as a vehicle for storytelling. Andrés has long celebrated the cuisine of Latin America, and Oyamel-with its colorful design and a menu built for sharing-is the perfect spot to host this kind of collaboration.

This casual Korean fusion spot covers its walls with posters of K-pop stars and lots of LED neon signs, giving it the feel of a fun neighborhood pub. The CC chicken is crispy, sweet, and hard to stop eating. The bulgogi wrap has a lot going on-marinated BBQ beef, rice, melted cheddar, macaroni salad, and vegetables in a soft flour tortilla-but it's flavorful, satisfying, and totally works.

The Santa Clara location of this modern steak spot is a sleek, two-story space at Westfield Valley Fair that feels like a cross between a modern art museum and a tropical island.

There's a new restaurant and bar on Fort Worth's South Main Street with big borough energy. Called Brooklyn's, it has opened in the former Tre Mogli space at 401 S. Main St., bringing NYC-inspired street food and creative cocktails to the Near Southside. Brooklyn's comes from first-time restaurateur Brandi Bohn, who was was born in Decatur and raised in Hurst.

It can sometimes feel a bit of a bombardment with regards to new drinks products - there is a LOT being advertised on socials. So to cut through the noise, we always look at who's behind the products before anything else as it's a great way to determine what's not style over substance. The trend that's exciting us the most at the moment is a modern, solid quality approach; simple messaging, great packaging, and complex flavour.

Yes, we live in a city where rent can be tear-inducing, and even breathing outside of your house seemingly comes with a surcharge.

Dates grow on date palm trees in tropical regions, and while they can be eaten fresh, you're much more likely to find them dried. There are many different varieties of dates, with Medjool and Deglet Noor being the types you likely know from your grocery store. Dates are soft and chewy with a flavor profile like caramel and brown sugar; they're often compared to candy, which may explain why their nutritious qualities are overlooked.

When you're craving Chinese-American food, but you want it fast, Panda Express might seem like the best option. The chain features menu items like rice, noodles, and veggie-and meat-based dishes that you can mix and match into one meal. But whether you're a regular Panda Express diner or you only go every once in a while, there's a good chance that you're making at least a few mistakes when you order from this fast food chain.

One of my absolute favorite winter drinks is the après-ski classic verte chaud - also known as hot chocolate with a shot of emerald Green Chartreuse. This 300-year-old monastic liqueur is flavored with over 130 different botanicals, making it fabulously complex, with reviving notes of anise, mint, ginger, aromatic woods, pepper, tobacco, and lemon zest. It brings real lift to hot chocolate or dishes with earthy cocoa and creamy notes.

In New England, the official dipping buddy for creamy clam chowder is called a common cracker, and it's different than any other cracker in almost every possible way. For starters, it's larger (about the size of a Ritz cracker), rougher, and looks unmistakably old-school. The common cracker's flavor is also deliberately restrained. Wheaty, crunchy, and very hearty - these unleavened crackers swell slightly in creamy New England clam chowder. This makes them take on a dumpling-like quality, and it's not accidental.

Let's not beat around the bush: Panera Bread has had a rough time of it lately. Even one-time loyal customers will probably agree that there are some things that you should just avoid ordering when you do go to Panera, and honestly, it's a surprisingly long list. That's not a great look for any restaurant, but it wasn't always this way.

Richardson succeeds Lynn Blashford, who is retiring after working at White Castle for 15 years, including the past six years as CMO, according to a press release emailed to Restaurant Dive. Richardson has worked at the fast food chain for more than 27 years in various marketing roles with increased responsibility, according to his LinkedIn profile. He will report to White Castle President Anthony Joseph. Prior to his promotion, Richardson served as vice president of marketing and public relations,

Many chain restaurants come on strong, peak, and then slowly disappear, but it's still a shock when a brand that was at the center of food culture for decades shrinks to nothing. Still, that has become an increasing possibility for many restaurants in the struggling casual dining industry. Buca di Beppo and Red Lobster went bankrupt in 2024, Hooters did in 2025, and plenty of big names like Denny's, Applebee's, and Outback Steakhouse are in decline.

Britain's love affair with sausage rolls and steak bakes is being quietly reshaped by the rise of weight loss injections, according to the boss of Greggs. Roisin Currie, chief executive of the FTSE-listed bakery chain, said there was "no doubt" that appetite-suppressing drugs such as GLP-1 treatments were influencing how much, and what, customers want to eat, contributing to softer sales and a more cautious outlook for the year ahead.

South Londoners who haven't yet given up on eating healthier in 2026, we've got good news: a brand new weekly farmers' market is about to open in Peckham. The aptly named Peckham Farmers' Market has been in the works since last summer, and its organisers have finally announced an official launch date. From January 24, the market will pop up at Belham Primary School every Saturday between 9.30am and 3pm.

There's a whole universe of unique pizza toppings to choose from and, depending on what state or city you're in, your pizza could be round, square, or rectangular. Even the pizza base has moved on from flour-yeast-water to using more exotic ingredients like millets and cauliflower. Point being: the insatiable appetite for pizzas lies in its versatility - but that still doesn't explain why a slice of pizza costs so much in the state of Washington.

Horses, Hollywood's former hotspot that became embroiled in a public marital breakdown involving two of its partners in 2023, is closing. First reported by L.A. Taco, a sign on the restaurant door stated that it would close temporarily on December 24 for repairs. One day later, the Los Angeles Times chimed in, suggesting the restaurant faces an uncertain future due to State of California tax liens against its parent company, Horses Holdings LLC, filed on December 10 and 26, that total almost $530,000.

Restaurants The new year is already off to a great start when it comes to restaurant openings and fresh updates in Greater Boston's dining scene. In the months ahead, we have major restaurant openings from Michelin chefs and famous New York restaurateurs, as well as a swell of diverse and delicious smaller restaurants joining our neighborhoods. Each week, Boston.com will highlight the restaurant openings worth knowing about across the region.

Rustic Canyon in Santa Monica is a quintessential neighborhood restaurant dedicated to centering California's unrivaled produce and micro-seasons. The restaurant, opened in 2006 by Josh Loeb, not only feels fresh and relevant nearly two decades in, but continues to deliver the kind of dynamic flavors that rival what young guns are cranking out across town.

If you've dined out in London in the past 20 years, chances are you've eaten at one of Jeremy King's spots. The serial restaurateur has been involved in the making of (literally and figuratively) classics such as Le Caprice, The Wolseley, The Ivy, and J Sheekey, and his more recent projects include The Park and Arlington. But despite being a legend of the London scene, King has never brought his expertise over the pond - until now.

Chef Keith Sarasin - the founder and chef of pop-up restaurant the Farmer's Dinner, who grew up in New Hampshire - has been immersing himself in the art of Indian food for decades. And Boston benefits from his dedication to the culinary culture at Aatma Curry House, a new restaurant inside Brighton brewery Widowmaker Brewing Co. Here, he endeavors to make high-quality Indian food with fusion flavors, while educating diners about the cuisine with a glossary of Indian terms in the menu.