Relais & Châteaux—the global network of chefs, restaurants, and five-star hotels—is marking its 60th anniversary by creating an ambitious food and wine festival.
In addition to getting the El Bulli Foundation off the ground, chef Ferran Adrià has produced a seven-volume collection of recipes for every dish produced during the last years of his legendary restaurant on the Catalonian coast of Spain.
Chef José Andrés is celebrating black-truffle season with an 18-course menu at Saam, his 30-plus-seat tasting room inside the Bazaar restaurant at the SLS Hotel in Beverly Hills, Calif.
Nominated as the best up-and-coming chefs in 2012, these Culinary Masters competitors went on to a year filled with more accolades, new restaurants, and a book deal.
When Tom Sellers was awarded a Michelin star this fall for his Restaurant Story, the 26-year-old became one of the youngest chefs in the United Kingdom to receive the accolade.
Tables for two are a hot commodity on February 14. These five restaurants are especially enticing, with innovative Valentine’s Day menus that engage both the heart and the mind.
Toast a loved one with a glass of Krug Champagne Brut Grande Cuvée and decadent chocolate truffles from Vosges.
The farm-to-table movement is a relatively recent arrival to Cape Town, but it has been embraced with fervor…
Every Wednesday, the pastry chef for the Shangri-La Hotel, Paris, will create a dessert inspired by an art exhibit on display in the city to serve during tea (about $68 per person
The celebrated chefs Mario Batali, Dario Cecchini, and Roberto Caporuscio are among those participating in the four-day La Cucina Italiana Food and Wine Festival in Las Vegas.
King Cole Bar & Salon—the newly renovated lounge and dining venue at the St.
Seats are selling out quickly for the Restaurant at Meadowood’s annual Twelve Days of Christmas charitable food-and-wine celebration.
Chefs Todd English, Michael Chiarello, Christopher Kostow, and Masaharu Morimoto are headlining this year’s Flavor! Napa Valley Wine and Food Festival, from November 20 to 24.
It is axiomatic among some habitués of Chinese restaurants that the more cliché the ambience—the statuette of a pudgy Buddha, the bottles of plum wine on a shelf, the tatte
After 13 years of heading the kitchen at Marinus, the formal restaurant at the 57-room Bernardus Lodge in Carmel Valley, Calif., chef Cal Stamenov is exploring the wild si
On November 10, chef Josiah Citrin will host a seven-course dinner—along with other chefs including Trey Foshee (a cohost of the event) of George’s at the Cove in La Jolla, Calif., and Michael Tus
The artisanal condiment maker Kensington & Sons has added a line of mayonnaises to its offerings that surpasses anything one is likely to find on supermarket shelves.
Over its 15-year run, Stars—Jeremiah Tower’s legendary revival of American brasserie cuisine—was a mainstay among actors, writers, artists, and restaurateurs, as well as an inspiration for a gener
Wolfgang Puck and Daniel Boulud are collaborating for the first time to prepare a five-course dinner at Puck’s eponymous restaurant at the Hotel Bel-Air on Octobe
During the autumn and winter months, many fine-dining restaurants offer wild game for its rich flavors, but according to executive chef Ted Ask, most overlook quail.