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fromIndependent
1 day ago

Lucinda O'Sullivan's restaurant review: It's not hard to see why this Indian spot has been a hit with superstars like Bono and Matt Damon

Asheesh Dewan took over the premises in 2002, creating a lighter, brighter, flock-wallpaper-free vibe that changed our idea of what an Indian restaurant should be.
London food
Dining
fromFood & Wine
1 month ago

Dining Solo? These Restaurants Offer Perks Like Free Champagne and Custom Puzzles

Solo dining among Gen Z has increased 32% year-over-year, with restaurants adapting spaces and services through games, journals, and interactive elements to welcome single diners and enhance their experience.
Food & drink
fromNew York Post
1 month ago

First-ever dual Applebee's and IHOP restaurant to debut in New York this month

Applebee's and IHOP opened their first combined restaurant in Hawthorne, New York, offering both full menus from a single kitchen with shared staff.
Food & drink
fromConde Nast Traveler
3 months ago

15 Best Restaurants in Buffalo for Wings, Pizza, and Fine Dining

Buffalo's culinary scene has diversified beyond chicken wings through immigrant cuisines and innovative chefs, earning national recognition and revitalizing neighborhoods.
Food & drink
fromTasting Table
4 months ago

The Seafood Chain That Tests Its Fish In A Lab Before It Hits Your Plate - Tasting Table

Legal Sea Foods maintains rigorous cold-chain monitoring, independent laboratory testing, and transparent sourcing to ensure seafood freshness and safety.
Food & drink
fromTasting Table
4 months ago

10 Most Influential Restaurant Chains Of All Time - Tasting Table

Ten pioneering restaurant chains invented new categories and business models that permanently reshaped American dining and created blueprints followed for decades.
Portland
fromPortland Monthly
5 months ago

The 25 Restaurants That Made Portland

Portland transformed dining into an everyday cultural practice through innovative, experimental restaurants, chefs, pop-ups, and seasonal, farm-driven cooking.
Food & drink
fromFood & Beverage Magazine
6 months ago

Meet Culinary Game Changer Jerry J. Bobb! - Food & Beverage Magazine

Jerry runs Super Taters & More in Scott, Louisiana, revolutionizing gourmet stuffed baked potatoes with bold creativity, independence, and a wall-spanning 'BIG Menu Energy'.
Food & drink
fromTasting Table
6 months ago

The 1970s Crepe Restaurant You Likely Went To At The Mall - Tasting Table

The Magic Pan popularized crepes across U.S. malls by mass-producing French-style crepes using Laszlo Fano's rotating eight-pan iron wheel invention.
Food & drink
fromBusiness Insider
6 months ago

American diners are dying. I visited 2 to see if they can survive.

American diners are adapting through both innovation and tradition, indicating they can survive widespread closures rather than disappear entirely.
fromwww.theguardian.com
7 months ago

Meet the water sommeliers: they believe HO can rival wine but would you pay 19 a bottle?

Water is a beautiful thing and I just want people to experiment and enjoy it in a way that they've never done before, says Binder, 53, whose brimming passion gives his speech a staccato energy. Sensing my scepticism, he tells me it's OK to laugh at the concept of water connoisseurship. I've been trying to get restaurants to do this for years and I think people are nervous, because you're either going to be a pioneer or a joke.
Food & drink
fromABC7 Los Angeles
9 months ago

Hong Kong diner food by day, Japanese hot pot by night

Running two restaurants from the same kitchen in Chinatown, Cha Kee serves Hong Kong diner food during the day and Japanese hot pot at night, appealing to late-night shoppers.
NYC food
NYC startup
fromFast Company
10 months ago

Sweetgreen CEO Jonathan Neman on making his salads more affordable, and his now notorious MAHA hat

Sweetgreen is evolving its menu and delivery methods to improve efficiency and attract a diverse customer base beyond office workers.
East Bay food
fromEater NY
10 months ago

Mission Chinese Founder Takes Surprise Gig at Buddakan

Danny Bowien is set to reinvent Buddakan's menu, incorporating his culinary perspective to revitalize the established restaurant.
Cocktails
fromInsideHook
10 months ago

Can a Cocktail Bar Be Great Without Ice?

The rising trend in cocktails centers around innovative ice-making techniques and the sustainability concerns related to ice use in bars.
fromEater
11 months ago

The Daily Routine of a St. Petersburg Chef Running Three High-End Restaurants

The culinary scene in St. Petersburg is under pressure to elevate its game as the focus on its development grows, according to chef Nick Ocando.
LA food
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