Portlanders have been debating the merits of Lucier for months—and it only opened on Memorial Day.

At the rate non-Chicago chefs are opening satellite restaurants here, pretty soon we’re going to look like Las Vegas.

Chef Sylvain Sendra’s new restaurant in the Latin Quarter is a de rigeur addition to any bargain-loving bistro lover’s Paris itinerary.

Over the past few years, a host of new restaurants has returned to the roots of regional Italian cooking. Here are our favorites.

Laurent Gras has the skill and, perhaps more importantly, the judgment to find a near-perfect meeting ground of pristine product and chefly invention.

A solo trip to Dharamsala offers spiritual rejuvenation and culinary inspiration.

Santi Santamaría, chef of the 3-starred Can Fabes, denounces Ferran Adrià’s “use of chemical substances like methylcellulose” as a “public health risk.”

Among all the lovely food—bread with mascarpone butter, roasted capretto, and fritto misto—it’s the spaghetti with tomato sauce that you’ll come back for....

Chef/co-owner Barry Maiden deserves credit for baring his Southern culinary soul in Yankee Doodle town—something he does with style and refinement.

How a local television show is making (and breaking) the restaurant business.