Inspired by the idea of a concept album, each season’s bill of fare has about 20 new dishes that are designed to be eaten in order. Inside, you’ll find Dialogue, a tiny 18-seat restaurant with sparse ...

A good massage. An overdue trip to my colorist. A Springsteen ticket. Those are some of the things I've determined are worth $125 an hour. It's not lost on me that they're all luxuries, and so is ...

The temporary Weekly critic describes Beran as being “equal parts earnest, lighthearted and obsessively thoughtful.” These characteristics come out in full force in his cooking: A course called ...

Chef Dave Beran’s restaurant Dialogue is tucked into the second floor of a food court on Santa Monica’s Third Street Promenade. Dialogue’s tasting menus have become some of the most highly regarded ...

Heading up the escalator toward the space that will soon be occupied by one of America’s most ambitious new restaurants, I’m enveloped by the smell of fresh waffle cones being made in the Technicolor ...

This is part of Nation Restaurant News' special coverage of the 2012 MUFSO conference, taking place Sept. 30-Oct. 2 at the Hilton Anatole Hotel in Dallas. Follow coverage of the event on NRN.com's ‘At ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater Southern California/Southwest. He has covered dining, restaurants, food culture, and nightlife in Los Angeles ...

Summer is here, and it’s high season for restaurant openings. Now it’s time for Dialogue, the tasting menu experience from Chicago chef turned Los Angeles restaurateur Dave Beran, in a location nobody ...

One of the best things I’ve ever eaten was a pressed squab that was part of the Hunt menu at Chicago’s restaurant Next, a bloody, barely roasted bird whose breasts and legs were ceremoniously carved ...

Deepika Padukone recently came across a South Indian restaurant named after her famous Thangabali dialogue. A South Indian restaurant in Mahim opened recently, who got it’s inspiration from Deepika’s ...

Carol Wight is the head of the New Mexico Restaurant Association. She says New Mexico has some of the toughest COVID guidelines in the country, with restaurants allowed to operate at 25% capacity.