Running independent bars and restaurants takes a special kind of passion. This is the first in a three-part series, in partnership with Verizon Business, sharing how the people behind some of our ...

Sophisticated but not overwhelming, recognizably branded but not flashy, it’s the Wood Cabin candle from Keap, and in New York City restaurants, it’s become a modern classic as far as bathroom candles ...

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An excerpt from Service Ready by Molly Irani details opening day at her Asheville, North Carolina restaurant, Chai Pani.

Eater’s correspondent returns to the Tesla Diner six months after it opened. Unfortunately for Elon Musk haters, the food is ...

It’s a taxidermied beast that holds court in what I initially thought was someone’s house in Europe: There are plush gold ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you ...

About 10 years before London’s two Michelin-starred Dinner by Heston Blumenthal opened, chef Heston Blumenthal was already deep into his journey of exploring the wide and wonderful world of Meat Fruit ...

When a night at a restaurant or bar finally comes to a close, most Americans engage in an instinctive ritual. They dig into their wallets, fiddle with their smartphone calculators, and then decide how ...

Here, then, is a comprehensive guide to hosting your very own fondue party. You’ll find recipes: for traditional fondue, chocolate fondue, and a fondue-adjacent hot pot. You’ll find etiquette tips, ...

In honor of the late, legendary Chicago chef Charlie Trotter’s passing today, here are menus from his eponymous restaurant over the years. Bloomberg critic Ryan Sutton points out that Trotter was a ...