Dining

Dining

Nowruz, called Nowruz, dates back over 3,000 years to ancient Persia and originates from Zoroastrianism, one of the world's oldest religions, rooted in a reverence for nature and its elements. Nowruz begins on the day of the vernal equinox, the first day of spring, with celebrations continuing for 13 days.

Wing Lei oozes elegance, but not in a Vegas-gaudy kind of way. It's a spectacle for sure, but with quiet gentility requiring a backpedal from the bustling energy surrounding most of the Strip. Wing Lei's dining room shimmers with gold leaf and chandeliers, though the real centerpiece is classical Chinese cuisine presented with a fine-dining aura.

Restaurant owners like Panjwani are caught in the middle of a growing battle of new and established reservation platforms vying for their business. The two dominant players for more than a decade, OpenTable and Resy, are now facing a wave of fresh competition from high-end services and even delivery apps all trying to win lucrative bookings at exclusive establishments.

On Saturday, March 7th, the Times reporter Julia Moskin published a heavily sourced article chronicling a sustained culture of physical and emotional abuse at Noma between 2009 and 2017, most of it at Redzepi's hands. Moskin describes reports of the chef punching, pinching, and jabbing cooks, verbally assaulting them, slamming them against walls, and subjecting them to humiliating public punishments for seemingly trivial transgressions.

Easter desserts are the crown jewel of the holiday meal. And no, we're not talking about chocolate bunnies, Peeps, or mini eggs from a kid's basket-though those are welcome too. We mean shortcakes gilded with cream and fresh berries, tart lemon meringue pie, a tower of chocolate and praline, and stunning layer cakes fit for a celebration.

Marcel Boulestin will demonstrate before the camera the making of the first of five dishes, each of which can be prepared as separate dishes, while the whole together make an excellent five-course dinner. In his first talk, M. Boulestin will demonstrate the cooking of an omelette.

Solo dining is up 32% year-over-year among Gen Z diners, according to Tastewise's 2026 trend forecast. Consumer interest in solo dining is growing overall, according to industry trend reports from TouchBistro and Yum Brands. As interest in this type of dining increases, establishments are adapting their spaces and service to attract solo customers.

With the increased beef prices the last couple years, it's a pretty slim profit margin even at 12.99. Please find me any other restaurant where you can get a legit good steak dinner with salad & potato for $13.

LongHorn offers its customers a call-ahead waitlist to shorten their waiting time. Every first-time LongHorn Steakhouse diner should know there are two ways to get on the waitlist: either by calling your chosen restaurant location or joining the waitlist online. If you're planning to visit LongHorn with a party larger than four, the online waitlist is not an option; you have to call.

Minimum it'll take four months to put together. It was a restaurant space already so I don't have to do a lot of the fundamentals, I would say it's probably 85% esthetics.

Fifty seasons of early mornings, shared meals, familiar faces, and the kind of memories that only happen here on the North Fork. We are so grateful to be celebrating this milestone with you. Let's raise a glass to the past, the present, and all that is still to come.

Our inspiration comes from the same place it always has: the people and the culture of the Lowcountry. Our culinary team works to tell that story through seasonal ingredients and thoughtful presentation, ensuring every dish feels both rooted and refreshed.

In Denmark, chef Rasmus Munk doesn't offer dishes at the Alchemist restaurant. Instead, he whisks guests on an immersive dining experience combining performance, music, projections in its planetarium-like domed dining room, and, of course, food. Opened in 2019 at the site of a former industrial harbor area in the Danish capital, Copenhagen, Alchemist was named the world's fifth-best restaurant in 2025.

Starting this spring, Eater and Capital One are hosting exclusive, one-night-only dinners at the year's most anticipated new restaurants in New York City, Chicago, and Washington, D.C. The events take Eater's insider access - you'll hear about the most exciting restaurants across the country from us before anyone else - and bring it to life in a buzzy-yet-intimate event for Capital One cardholders.

On a typical day, Delmonico's will serve about 150 for lunch and 300 for dinner, Dennis Turcinovic, the owner, told me. The restaurant hosts around 25 weekly corporate events, and I saw private dinner menus for a defense tech giant, a law firm, and tech companies hanging in the kitchen. Their signature is the 18-ounce Delmonico ribeye, for $89, and a waiter told me the $46 mushroom risotto is an underappreciated menu standout.

Historically speaking, an osteria was a spartan, no-frills establishment where people would go to have a drink. The original osterias date all the way back to the Roman Empire. If you go to Ostia Antica or Pompeii, you find the osterias of the era. They were like bed-and-breakfasts, with rooms for rent above the dining room where people could listen to music.

Accounts filed at Companies House show SL6 Ltd recorded a loss of £2.05m for the year to 2024, up from £1.39m the previous year, despite turnover of £8.9m. Administrative expenses totalled £8.4m, including £2.3m in cost of sales, while staff costs rose to £4.07m, reflecting inflationary pressure and higher wage bills.

The seating style has become a fundamental of casual dine-in kitchens, but deciding between a high-back style versus a neatly tucked away backless one is just the beginning of your sourcing considerations. Lumbar support for those of us with a weak core can certainly dial up the comfort level, while footrests and contoured or cushioned seats are other nice-to-haves as well.

Here's the thing: You don't actually know what's in your friend's bank account. She may have come into an inheritance, have a generous child helping her out, or simply have her finances more under control than you assume. Making decisions based on guesses about someone else's financial situation is a risky game, and it can quietly become its own kind of condescension.

In a city devoted to discovery, the most seductive destinations rarely announce themselves. They reveal themselves gradually tucked above the noise, hovering just beyond the obvious, waiting for those willing to travel a little farther west, toward the luminous threshold where Manhattan dissolves into river and sky. Perched atop Pier 57, Miru embodies that sense of arrival. The rooftop listening lounge overlooks the Hudson like a secluded aerie, where the measured tempo of Tokyo listening culture meets the charged rhythm of New York after dark.

You're familiar with all-you-can-eat sushi and bottomless hot-pot meals. Here's a new concept: How about all-you-can-eat mezes and kebabs, with servers roaming the dining room like the gauchos at steakhouses? The newly opened Palo Alto restaurant offers extensive table, counter and bar seating. (Photo courtesy of Meze & Kebab) Grill. Feast. Repeat. is the slogan that describes the action at restaurateur Koray Alinstoy and executive chef Omer Artun's new place in downtown Palo Alto.

In a press release, Faison said the concept draws from her days running Tiger Mama, which served a fusion of Southeast Asian cuisine. In the opening menu at Tigerbaby, you'll find influences of Thai and Vietnamese, but also more Eastern Asian influences as well, with dishes like Thai basil chicken, black pepper beef and broccoli, and Vietnamese cold coffee.

The front of house team were the embodiment of hospitality, making us feel comfortable and special, and happy to explain the aspects of the menu that felt unfamiliar. The dining room layout has a few nooks and corners but instead of feeling cramped, it is cosy and intimate.

Everyone will tell you to get the chicken, and everyone is right. It's half of the bird in a glossy, herbal sauce. Swimming in the dish alongside it are the real stars of the show: chunks of Parmesan-roasted potatoes, their edges crispy and craggly and ready to sop up the pan gravy. The main fish dishes change, but when available, the cod, studded with thinly sliced potato "scales," offers a lighter alternative to the chicken.

What happens when Nancy Silverton and Phil Rosenthal open a diner? Evidently, eight-hour-long waits, more celebrity appearances than a Saturday Night Live anniversary episode, and rumors of a secret phone number to get a table. After some anticipation, Max & Helen's opened in November 2025 with a menu meant to pay tribute to longstanding legends like the Palace Diner in Biddeford, Maine.

A wall near the entryway is plastered with pages from Mastering the Art of French Cooking, and thrifted gold candle sconces line the walls. Diners are greeted with thimble-sized welcome cocktails and eat off tea party-like floral-painted plates atop doilies. But the whimsy doesn't stop there: At the end of your meal, the check comes tucked inside an old romance novel, a nod to chef Althea Grey Potter's grandmother, who loved to read romance novels in the bathtub.

"I'm a huge fan," Fang said of the two-time Emmy Award winner. "He said that he's been coming for years and has been a fan of our restaurant, and it's been kind of a tradition where they would come during Sketchfest."

The tasting menu has long represented the pinnacle of chefly ambition. And for years now, restaurant critics have complained about it. In 2012, Pete Wells described the "trapped, helpless sensation" he felt facing "a marathon of dishes chosen by the restaurant." Three months later, Corby Kummer, in Vanity Fair, decried the "subjugation to the will of the creative genius" that is required to enjoy a degustation. Adam Platt, my predecessor, memorably wrote about his own "tasting mennui" in 2022. Chefs keep at it anyway.

Adelleda Love is in the air at Vtopian's sibling restaurant, which has a three-course meal available from February 1315. You'll start off with a surprise amuse bouche before diving into a smoked pear salad or sweet potato gratin, sacchetti with rapini or brown butter Parisian gnocchi, and gluten-free pistachio cake with ube custard or chocolate with bourbon hazelnuts. Feeling luxe? Add truffles to the dinner for an additional $35.