Too many truffle oils, even the priciest, are the kitchen equivalent of cheap perfume: Their aromas are so overpowering that they offend rather than entice.
Masa Takayama is renowned for his Japanese restaurant Masa, a serene, 26-seat space in New York City’s Time Warner Center where the chef presides over meals made from sublime ingredients and serve
José Andrés may be one of the most innovative chefs in America, but he came up through the profession in the conventional way.
Mourad Lahlou remembers pressing his nose up against the glass of Michael Mina’s Aqua some 20 years ago, fascinated by what looked to be the most exciting restaurant in the city.
As one of the original chefs to combine French techniques with local and seasonal ingredients—a practice that results in dazzling dishes with robust flavor—Charlie Palmer is one of the most influe
Eric Ripert makes the extraordinary look effortless.
The Krug House is returning to New York for a series of dinners this month at 150 West 15th St., but this time it is collaborating with Michelin-starred chef Marc Forgione on a pairing menu featur
The Barnes Foundation is not the only Philadelphia institution reveling in a glorious second life.
It’s an unexpected location for a fine restaurant, but since California has its share of car lovers, it seems to make sense that Cohn Restaurant Group, which operates more than 15 restaurants in S
Daniel Humm and Will Guidara have a rare talent for creating elegant restaurants that sacrifice none of the electricity of today’s casual-dining scene.
Click to see Seven Perfect Steaks
In Las Vegas, the world’s best city to eat steak, Robb Report dined at 16 top steak houses in search of nothing less than the perfect cut of beef.
Chef and restaurateur Michael Mina recently made his debut in Japanese cuisine with the opening of Pabu at the Four Seasons Hotel Baltimore.
Pork lovers, rejoice: Spain’s top jamón, Cinco Jotas’s Jamón Ibérico de Bellota, is now available in the United States.
Ten years ago, Sang Yoon rose to fame with a glorious hamburger—his complex Father’s Office burger, named best in America by multiple critics—and his notorious refusal to serve ketchup w
Two prominent New York City chefs have opened restaurants in Atlantic City’s new Revel hotel just in time for summer; Alain Allegretti unveiled Azure by Allegretti and Marc Forgione opened
Chef Grant Achatz and Nick Kokonas, partners in the wildly experimental Chicago restaurant Alinea, devised an even more daring concept for Next, a shape-shifter whose menus are inspired
A year after chef Christopher Kostow won three Michelin stars at The Restaurant at Meadowood (707.967.1205, www.me
Chef Eric Ripert’s temple to all that is piscine, Le Bernardin (212.554.1515, www.le-bernardin.com) ha
With its long, brushed-steel bar and sleek tables, Copenhagen’s Geist (+188.8.131.52.13, www.restaurantgeist.d