In a post earlier this year , I mentioned a recent experience I had at St. Petersburg's Dalì Museum : seeing some of the artist's ea...

The idea of dinner as spectacle is hardly a new one. In the Satyricon, Petronius recounts the (fictional) dinner of Trimalchio, featuring su...

I ate at two new restaurants this week. I’ll need to make return visits to give a complete assessment of the food, but just from looking at ...

Clearly I'm not the only fan here in Miami of Asador Etxebarri , the wonderful temple of grilling in Spain's Basque Country that I v...

We periodically devote our attention here to the task of tracing how food ideas and trends migrate their way from restaurant to restaurant...

It seems somehow a bit petulant to start a new year off on a sour note. And yet ... While doing a little archive-diving for an in-the-work...

In a piece that will be appearing in this Sunday's New York Times magazine (apologies to anyone shut out by the new paywall), former NY...

Richard Blais, former Top Chef contestant and present proprietor of Flip Burger Boutique , with locations in Atlanta and Birmingham (no rela...

[Updated - see below] I initially scoffed when South Miami restaurant Town Kitchen & Bar , which has been in business for a few years ...

A few months ago, as part of an ongoing fascination with food trends, a post here traced the origins of the "uni sandwich" back t...

I noted in earlier posts the curious phenomenon of similar dishes multiplying like tribbles across menus throughout the country. Today, F...

Rack's Italian Bistro hosted an opening shindig yesterday evening, apparently to much acclaim . I missed the festivities but was suffi...

I've always been intrigued by how food ideas and trends work their way through menus and restaurants. Often the phenomenon is at its mos...