#dinner-for-one

#dinner-for-one

When it comes to lunchtime in France, if you haven't bagged yourself a table by the time the clock strikes noon, you're on a sticky wicket.

"THE BEST pierogi me and my fiancé have tried ever in NY. Me and him are both Ukrainian and have lived in Poland, and out of all the places we have tried, these taste exactly like homemade traditional Polish pierogis."

Arthur is designed to feel more like a modern Parisian bistro than a white-tablecloth tasting menu dining room, creating a lived-in atmosphere.

In the latest issue of Bon Appétit magazine, we're traveling far and wide. To Mexico City in search of the best gorditas, to Hong Kong to explore cha chaan tengs, and to a truck stop in Wyoming that's turning out first-rate blistered naan, biryani, and more.

Shoreditch is becoming something of a burger hub, with various popular burger joints like Meat Stop and Dumbo establishing their presence in the area.

"Rao's is a special and intimate dining experience that has been passed down for generations. Creating Dinner Rush with American Express and Marriott needed to feel like a true extension of our own table."

"The recipes that you have as a child are very powerful, they are very visceral. They stay with you, too. I remember many recipes, but certainly one of them, when my mother used to go to the garden just before we ate, and unearthed those tiny potatoes we called grenaille in France, which are like a fingerling potato."

Henry Harris describes his experience as the head chef and co-owner of Bouchon Racine as 'my most favourite three years of cooking and restaurant ownership.' He emphasizes the importance of creating a space where guests feel 'loved and valued'.

The sourdough crumpets are a must-order and they come with some delightful accompaniments - the dressed Dorset crab and the duck liver parfait with Yorkshire rhubarb being our favourites.

"I'm certain some wonderful store-bought brands of duck confit may exist, but, in my experience, the homemade product is always more tender and moist."

Endo Kazutoshi was on the train to Paris when he heard about the fire that had destroyed his restaurant, Endo at the Rotunda, located on the eighth floor of the Helios building. The fire had started on a terrace and quickly spread, affecting the dining room and kitchen, built mostly from 200-year-old hinoki wood.

When you hear that a restaurant is hard to get into, it signals that there must be something worthy of drawing a crowd - and with all of the restaurants on this list, that is certainly the case. Whether it's food so creative you just can't find it anywhere else, cocktails and wine lists crafted to impress, stellar service, or celebrity sightings, these locations are hard to get a table at for a reason.

Solo dining is up 32% year-over-year among Gen Z diners, according to Tastewise's 2026 trend forecast. Consumer interest in solo dining is growing overall, according to industry trend reports from TouchBistro and Yum Brands. As interest in this type of dining increases, establishments are adapting their spaces and service to attract solo customers.

Chef Masa Ikuta brings serious classical training honed under Bruno Verjus at Table and Stephane Jego at L'Ami Jean to his own tasting menu restaurant in the 11th arrondissement. The cooking is confidently French-Japanese, moving from sardine churros with Cantabrian anchovy cream to veal brain tempura styled after shirako to a perfectly grilled lamb rack with smoky harissa.

Back in 2024, after a reporting trip for a whiskey magazine, I got tired of drinking. Perhaps it was the sluggishness I felt each morning, or maybe it was the podcast I'd heard while traveling, which shared the news that one or two glasses of red wine was not, as we had long been told, healthy. Whatever the reason, I tossed in the daily drinking towel after that trip, figuring that going forward, I might only have a drink or two every now and again.

Past a sign for a family waterpark, a door opens onto an homage to fin-de-siècle Paris. Chandeliers are reflected in gilt-edged mirrors; there is a chorus line of lobsters and yards of fromage. Every so often, a waiter in a dinner suit flambées a crepe Suzette with a shock of flames, like a big top fire-eater. This is fine dining as buffet.