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

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

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

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

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

Liz Provencher is a freelance writer and editor based in New York City, covering food, drink, and travel. This excerpt was originally published in Pre Shift, our newsletter for the hospitality ...

Nat Belkov is the ASME- and James Beard Award-nominated associate creative director at Eater. It felt like everyone I know traveled to Greece this summer. Friends chose Zakynthos, Crete, Naxos, Ikaria ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and VICE’s Munchies. A ...

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 ...

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