Maggie Hennessy

Like much of the world, family-style eating in Italy is a way of life: Loved ones gathered around a hulking roast, heaping plate of pasta or whole grilled fish flanked by simple sides.

After years of hemorrhaging customers to counter-service competitors, casual-dining eateries are finding ways to adapt to changing diner expectations—investing in menu upgrades, digital ordering, a

Just as some people have an epiphany with a special bottle of wine or that first luscious bite of heritage-breed pork, Rich Landau’s aha ingredient moment came a dozen years ago, in the somewhat le

Ask almost any local in Raleigh, North Carolina, for a holiday dinner recommendation, and there’s a good chance they’ll send you to 58-year-old steakhouse Angus Barn—and not just for the impressive

Food writers often joke that we’d never open a restaurant, mainly because we know too much: the ceaseless hours, the slim margins, and even slimmer chance of success.

The menu at Boston fast-casual spot Spyce Kitchen is rife with personal touches from head chef Sam Benson.

For years, large restaurant chains have been getting a leg up on the competition by using data science and data management to more effectively run operations.

Manhattan is home to hundreds of independent pizzerias, each claiming singularity and superiority of style and ingredient quality or some combination thereof.

Amid the current wave of powerhouse restaurant groups debuting one multimillion-dollar buildout after the next, it’s easy to forget that much of the restaurant industry is still made up of those ra