October 2015

Far different from foraging, working with game meat requires a different set of rules. In fact, USDA regulations prohibit serving meat from a personal hunting expedition in restaurants. ...

At Evelyn Drinkery, deep in New York’s East Village, one of the summer libations that partner Christian Sanders served to parched locals was the Portobello Road Street Party Punch, created by the b ...

Chains with more than 20 locations must make menu item calorie counts and other nutrition information available to consumers by the December 2016 deadline to comply with

Two decades ago, a bottle of Napa Valley Cabernet Sauvignon priced under $100 on a wine list might have made a serious wine drinker pause. The assumption: It must not be worth drinking. ...

There isn’t a lot of down time at Dave & Buster’s.

It’s a tough world out there for restaurant operators. They see profit margins being squeezed by rising commodity, health care, and labor costs.

Fourth quarter holiday catering is all about supply and demand. There are only a few weeks before “Holiday Demand 2015” is at its peak.

Last year, on the first day of October, several Los Angeles restaurants started adding a 3 percent surcharge to their guests’ bills in order to fund employees’ healthcare coverage.

As a finale to Alizé Restaurant’s seven-course tasting menu, guests who order coffee or hot tea are treated to an artistic performance of their beverage being created.

Eighteen years ago, Donnie Madia confronted a daunting professional dilemma.