Korsha Wilson

Whether the mantra is to be chef-driven or locally sourced, today’s restaurants are quick to communicate their ethos and let guests know what they value.

On Eighth Avenue in the Chelsea neighborhood of Manhattan, one wall stands out among the many gray skyscrapers and brick facades that are part of the landscape in this section of New York City. ...

When the temperatures climb, diners’ desire for frozen drinks and icy cocktails goes up.

Put political buzz and party affiliation aside—this year the spotlight focuses on the top independent operators in state capitals throughout the U.S.

When the weather’s nice, events at The Wine Studio, in Louisville, Kentucky, spill out into a 2,000-square-foot courtyard where diners can enjoy Chef Edward Lee’s Southern fare, which features luxu ...

Orchids at Palm Court used an unlikely source to track down restaurant artifacts from decades past.

Cody Taylor was dining in an all-you-can-eat sushi restaurant when inspiration struck.

“Variety and a wide range of options are part of what keeps diners coming back to the breakfast daypart,” says Shane Schaibly, culinary director and corporate chef for First Watch restaurants. ...

Is bitter the new black? The Institute of Food Technologists has listed bitter flavors as one of its top five trends to watch in 2015.

Attribute it to the season, to social evolutions, to an increased awareness of health, nutrition, and lifestyle management—whatever the reason—food is top of mind.