Sonya Chudgar

Virtù Honest CraftScottsdale, ArizonaMediterranean cuisine in a posh Bed and Breakfast setting, where delicacies such as ox tail and the grilled Spanish octop

LangbaanPortland, OregonThai comfort food crafted with no open-flame cooking; only ovens and induction burners.Opened ∕ March 2014

The 404 KitchenNashville, TennesseeHoused in a shipping container with an herb garden on its rooftop, The 404 Kitchen and Chef Matt Bolus give a modern interp

RhubarbAsheville, North CarolinaThe restaurant upholds old-school traditions such as Sunday Supper with specials like Fried Green Tomato and Pickled Shrimp, F

GraffiatoRichmond, VirginiaChef de Cuisine Matthew Robinett delivers Italian-inspired small plates with a Southern flair, in this upscale take on casual, hip

Gaurav “G” Patel and his broker, Sam DiFranco Jr. of Trinity Partners, have a little joke.

A few weeks ago, Tim McEnery was at a supermarket in the suburbs of Chicago, perusing the cereal aisle, shopping basket dangled nonchalantly over the crook of his elbow.

Chef Jonathon Sawyer is having a moment.

In 2014, Food News Media, publisher of FSR and QSR magazines, posed a simple question to the industry: Can chain restaurant food be healthy?

For San Diego seafood institution the Brigantine, the road to a new menu began with an old website.