But for the past two years, chefs and owners at some of the toniest (and more expensive) restaurants in town have told Eater Dallas that the goal is to make the restaurant the kind of place people can ...

Video by Marissa Alper For The New York Times Supported by By Priya Krishna Priya Krishna, an interim restaurant critic, ventured out into the cold on seven different occasions to write this review.

Consumers are growing weary of the rising prices of restaurant food. In a recent study, fast-food chain Shake Shack was considered more overpriced than its competitors, signaling a growing perception ...

It is bloom time for cordyceps flower. The ingredient is showing up on restaurant menus – as snacks in fine-dining restaurants, in soups in Chinese restaurants, and in pasta and other dishes.

ROCKFORD, Ill. (WTVO) — The deals offered for Rockford Restaurant Week have been officially announced. Starting January 23 through February 2, locals have the chance to check out a restaurant ...

Home cooks are tired of the kitchen after the holidays and restaurant dining slows this time of year. That’s why several local cities are hosting Restaurant Week to tempt diners with tasty ...

Closures will also likely to continue into next year as tired and irrelevant restaurant brands face difficulties, said Dan Rowe, CEO and founder of Fransmart. “All that does is increase the supply and ...