Dishes are cooked as the chef envisions them, but sauces are on each table to add heat or spice as the diner wishes.

The ne plus ultra of expense-account dining is making a comeback, with help from the indefatigable French chef Daniel Boulud.

After dinner I drove almost an hour east to Fort Benton, where I stayed at the elegant Grand Union Hotel, a slice of ...

Our resident food and drink reporter James Vukmirovic takes in the tastes and sounds of a new Mexican street food restaurant ...

For the truly ambitious (or truly hungry), the “Around the World” omelet somehow manages to contain ham, bacon, sausage, onions, green pepper, tomato, mushroom, and a combination of cheeses that ...

This restaurant takes upscale dining to a different level and, in the short time it has been open, it has already become the ...

In the heart of Brandywine, Maryland, where the pace slows and the appetite for authentic comfort food grows, sits Cheddar’s ...

Returning to sprawling, romantic Buenos Aires after nearly three decades away, Tony Perrottet sifts through the city's many ...

Todd Shapiro, who owns a restaurant where the corned beef sandwich is named for Grover Cleveland, is fighting to protect a ...

For Andrew Vudis and Ryan Craig, former Ruth’s Chris Steak House executives who established Rootstock Hospitality Group in ...

Planning a vacation to one of New England’s finest coastal destinations? Today, I’m sharing more about Portsmouth, New ...

Orange and yellow confetti swirled from the sky, as the Brooklyn Paramount’s theater screen displayed a cheese-encrusted taco ...