Across the country, some owners are doing the unimaginable: replacing their high-end restaurants with ones where diners can ...

Muhājir opened with a wood-fired menu that’s meant to be shared, an exciting change of pace for Mohajir and Dela Cruz whose ...

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

New Yorkers are pizza loyalists. Everyone has an opinion on which restaurant serves the perfect slice: the go-to neighborhood ...

For some operators, the secret to virality is bringing future customers behind-the-scenes — before even opening.

It felt like everyone I know traveled to Greece this summer. Friends chose Zakynthos, Crete, Naxos, Ikaria. I opted for ...

Stainless steel cookware is experiencing a cultural renaissance. This isn’t to say that the genre of cookware ever disappeared, but, once upon a lockdown, it felt like an ad from a nonstick cookware ...

For nearly 20 years, Alpaca has been Raleigh’s destination for Peruvian-style rotisserie chicken. Order a quarter chicken for ...

Hilary Pollack is the deputy editor at Eater. She has more than 15 years of experience in culture journalism and food media and is always down to order for the table. Where were you last weekend? If ...

For the Oslo bar, sharing experiences—rather than just drinks—is the superior way to connect with other bartenders and gain some brand recognition along the way.

The good delivery spots understand the assignment: burritos stay warm, banh mi retain their crunch, and barbecue meats remain ...