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The 33 Best New Restaurants In America

Thrillist | Posted 02.10.2014 | Taste

Here they are (with a neat checklist) in all their gastronomical glory.

Chef Walter Manzke's REPUBLIQUE Is Finally Open -- Hurrah!

Jay Weston | Posted 01.25.2014 | Los Angeles
Jay Weston

There are arguments that a reviewer should give a restaurant a few weeks or more before doing a review. I believe that if a restaurant opens its doors and does business at full price to the public, then it is fair game for a professional reviewer.

12 Hottest Food Trends for 2014

Rozanne Gold | Posted 01.23.2014 | Taste
Rozanne Gold

Every year around this time, my husband The Restaurant Consultant consults his crystal ball and issues a report on how the world of restaurants and hotels shapes up for the year ahead.

Restaurants' Deals, Discounts Surge

BurgerBusiness | Posted 10.30.2013 | Taste

All the restaurant-chain CEOs who have blamed disappointing sales on soft consumer spending have been telling it true. Data from The NPD Group show that restaurant visits using a deal or discount increased across all segments during the first nine months of 2013.

Why Consumers Care About Restaurant Food Waste

Jacquelyn Ottman | Posted 12.23.2013 | Green
Jacquelyn Ottman

To make sure that uneaten food that is packed to go winds up being eaten not tossed, up-to-date doggie bags should accommodate in-home use concerns like microwave-ability and freshness, even including directions for reheating or serving suggestions.

9 Surefire Ways To Infuriate Your Restaurant Server

The Huffington Post | Nile Cappello | Posted 10.14.2013 | Taste

Or how to be the worst restaurant customer of all time.

Hawaii Honeymoon: A Guide to Maui

Amanda Waks | Posted 11.30.2013 | Weddings
Amanda Waks

Just 24 hours after getting married, my husband and I jetted off to Maui to start our honeymoon. Life was crazy busy leading up to our wedding, so we didn't have much planned for our Hawaii trip other than flights and hotels.

Art Smith and Jesus Salgueiro: The Intersection of Food and Art

Elysabeth Alfano | Posted 11.25.2013 | Arts
Elysabeth Alfano

His two-part exhibit focused on his affinity for love, featuring 12 iconic renditions of pop super star Lady Gaga -- including one piece that even made her cry upon seeing it -- as well as 42 "love" mandalas, a spiritual and ritual symbol in Hindu and Buddhist cultures.

Why I Believe in Mandatory Service

Alison Cayne | Posted 09.13.2013 | Taste
Alison Cayne

Nope, I'm not writing about military service. I have come to strongly believe that we would, in fact, live in a better, kinder world if every teenager took a job in the service industry before entering adulthood.

Farm to Chef to Table: Nightwood Restaurant

Elysabeth Alfano | Posted 11.10.2013 | Chicago
Elysabeth Alfano

The problem with the concept of farm to table is that it leaves out a major ingredient: the chef. I interviewed chef Jason Vincent of Pilsen's Nightwood Restaurant and it was quickly apparent that he was included in the Food and Wine list of "Best New Chefs in America" of 2013 for a reason.

WATCH: NYC Vendy Awards Finalist, Luke's Lobster: Ambassadors of Maine

Liza de Guia | Posted 10.30.2013 | Taste
Liza de Guia

Meet Luke Holden, the president and founder of Luke's Lobster, a sustainably focused Maine seafood company based in New York City. Luke is a proud Mainer, or "Mainiac."

Hard-to-Get-to Restaurants Worth the Trip

The Daily Meal | Posted 07.16.2013 | Taste
The Daily Meal

The hunt is on for the world's best food found in the most remote corners of the Earth.

European Fast Food Chains You Won't Find in America

The Daily Meal | Posted 09.24.2013 | Taste
The Daily Meal

Since you can't get it in the States, it's still a cultural experience. 

The Biggest Failed Chain Restaurants

The Daily Meal | Posted 09.15.2013 | Taste
The Daily Meal

We tend to think of the chain restaurant as a lumbering behemoth; an easily replicable, formulaic money machine that packs in customers no matter wher...

Food Curated: Bell & Anchor, A Little Bit of Brooklyn in the Berkshires

Liza de Guia | Posted 08.31.2013 | Taste
Liza de Guia

Mark Firth, the owner and chief farmhand of the Bell & Anchor, "just want(s) to eat well and keep it unpretentious."

Top Chef Richard Blais Dishes About Food, Family and Liquid Nitrogen

The GypsyNesters | Posted 06.09.2013 | Taste
The GypsyNesters

Listen in as Top Chef Richard Blais dishes about his liquid nitrogen cocktails, why he's moved to California and how to pack the perfect kids' picnic on the beach!

Michael Chiarello: Barcelona Is the New Florence

Anneli Rufus | Posted 06.07.2013 | Taste
Anneli Rufus

Coqueta inhabits the new futuristic realm in which restaurants are designed to be more than just places where we eat. This new culinary realm, chef Chiarello explains, "fills an experiential void" for urban Americans who are drained by stress and boredom.

And the Best Restaurant in the World Winner Is ...

Sidonie Sawyer | Posted 08.07.2013 | Travel
Sidonie Sawyer

Its owners call it a free style restaurant. Mixing avant garde cuisine with recipes passed down from generations of cooking ancestors, they claim to cook meals for everyone. A family restaurant of another kind.

Travelers, Get Ready to Choke Down Even More Fees

Christopher Elliott | Posted 07.17.2013 | Travel
Christopher Elliott

Is a small surcharge on your fast-food bill a reasonable thing?

GoogaMooga Sneak Peek: Northern Spy Food's Egg Begley, Jr

Liza de Guia | Posted 05.17.2013 | Taste
Liza de Guia

The ultimate egg sandwich.

Dying Pizzeria Owner Gives One Final Goodbye

The Huffington Post | Posted 05.13.2013 | Small Business

The founder of a famous Pittsburgh pizzeria is giving his customers one final arrivederci. Joe Aiello, an Italian immigrant to America who started...

Chef Susan Feniger's Travel-Inspired Dishes

Zester Daily | Posted 06.18.2013 | Taste
Zester Daily

To Susan Feniger, eating the food prepared by people for their everyday lives is how you see the heart of a country.

Chink's Cheesesteaks Changes Name To Joe's

AP | Posted 03.29.2013 | Small Business

PHILADELPHIA -- The owner of a historic cheesesteak shop in Philadelphia says he's changing its controversial name. Chink's Steaks owner Joe Groh say...

We Serve You -- We Aren't Servants

Food Politic | Posted 05.15.2013 | Small Business
Food Politic

If we really wanted restaurants to pay their workers fairly, we would require them to pay their own workers and factor that expense into their prices -- much like every other business has ever had to do.

Advice to Would-Be Business Owners: Get Out of the Kitchen!

Steve DiFillippo | Posted 05.13.2013 | Business
Steve DiFillippo

It's so important in business to be constantly on the prowl, talking to customers and team members, cultivating an active and engaged management style. There is no substitute for paying attention to operations and how you can improve them.