The world is full of rowdy events sponsored by food companies. But the D’Artagnan Duckathlon is a little different. Here were some of the highlights.

You can literally smell the place a block away, a good oceanic fishmonger aroma combined with a hint of frying potatoes.

The Riesling Asylum might be a more apt name for this sliver of a wine bar in New York’s East Village—only the inmates are the ones running the place.

Daring dishes like Oysters Rockefeller Deconstructed make Allison Vines-Rushing’s new New Orleans spot a destination.

Top chefs shed light on the mysterious rules of plating.

This creative restaurant’s only drawback comes after dessert, when you inevitably have to give up your seat to another diner.

Nobu L.A. follows the mold of the other branches without breaking much new ground. Everything is high quality and well executed, yet none of it is exciting as it once was.

Jack and Grace Lamb, whose Jewel Bako and Jack’s Luxury Oyster Bar are among the best restaurants in lower Manhattan, have opened a new place uptown. Way uptown. In Connecticut....

Chefs doubling as performance artists is nothing new, but no one pulls out all the stops like Christophe Pelé at La Bigarrade.

Elettaria is American bistro cuisine, lifted from the predictable with a deft hand and an elegant, inventive use of the spice rack.