#dinner-rush

#dinner-rush

"Naples dining has long played it safe. But there's a growing audience here ready for something layered and intentional."

I'm a New Yorker. We live with sirens and activity happening all the time. I wasn't scared. There are hundreds of Secret Service agents hurtling themselves over tables and chairs, and I wanted to watch.

"I was fed up with the kitchen thinking they were better than front-of-house. It's such a common thing in restaurants, and I hate it."

Red Lobster had the best deal with its Classic Maine Lobster Tail coming in at $22.99, but it's also the only reasonably priced tail you can buy on its own.

This is something special, Arrington says as she tries an array of tacos and queso fundido at Nixtaco, showcasing the rich flavors of Monterrey cuisine.

Oftentimes, fast-food employees are working long shifts, and standing there serving customer after customer while freezing is incredibly miserable for the employee. It can also make the floors of the store wet, creating unsafe working conditions... Instead, just turn the wipers back on after you are a few feet ahead of the window.

The 4-ounce Kagoshima A5 wagyu steak, cooked rare, is complemented by sauces like daidai ponzu, which balances the richness of the beef with bright citrus notes.

The first clue could be if the server brings your check without it being requested. That's certainly a sign that the staff considers your meal done and isn't expecting (or perhaps wanting) you to order anything else.

Restaurant owners like Panjwani are caught in the middle of a growing battle of new and established reservation platforms vying for their business. The two dominant players for more than a decade, OpenTable and Resy, are now facing a wave of fresh competition from high-end services and even delivery apps all trying to win lucrative bookings at exclusive establishments.