Restaurant designer Brian Miller of the firm Edit at Streetsense, who’s behind the communal table at Tapori, says it’s the right furnishing choice in only about 5 percent of spaces. And if a ...

Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...

This post originally appeared in the May 20, 2019 edition of The Move, a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

Restaurants make profits when they can seat as many people as they can through the day and when the patrons order higher-priced items. Customers sitting at your tables for hours, working away at their ...