Halfway through dinner at the new Momofuku Ko it hits you: You will never eat dinner here again. “No phone. No favorites. No exceptions,” vows David Chang.

No matter how you look at it, Adour is not what you expect. If you’re anticipating a replay of Alain Ducasse’s last New York venture, this old-fashioned menu is a surprise....

Gourmet Editor in Chief Ruth Reichl visited Marcus Samuelsson at Merkato for a first taste, and spoke to him about the challenge of introducing an entire new palate to American diners....

Nobody is going to go to Chop Suey for the food. But in a city woefully short on spectacle restaurants, everyone will want to go to Chop Suey for the view.

What’s the proper etiquette when a celebrity’s standing next to you in the fish market? When Harry Belafonte asks for half a pound of sea scallops, is it okay to protest?...

Local pheasant served with rutabaga puree, shredded kale and pickled peaches was so delicious I was loath to leave the table.

Bastide's meal was unfolding like a delicious dream. An oyster shooter—the essence of the sea—followed by a ceviche of bay scallops, laid out on the plate like an opening orchid.

(CHICAGO) - I’ve eaten a lot of terrific food in the past few days in Chicago. But the one thing I find myself dreaming about are those heart-stoppingly delicious biscuits at Table Fifty-Two.

It’s grouse season in London—and mushroom season in Paris. For people lamenting the creeping international sameness of restaurants, this is good news.