In July, Pete Wells announced he was stepping down from his coveted position as restaurant critic for the New York Times. In ...

That bread became a symbol of Ireland, enhanced with raisins, butter, sugar, and buttermilk instead of sour milk as times got ...

Apollo Bagels has filed a suit in court this week to prevent its landlord from attempting to break its lease over the bagel ...

In addition, they’re treating restaurant reservations like dating apps, ghosting when something better comes along ...

Miro Uskokovic, a Gramercy Tavern alum, and Shilpa Uskokovic, an editor at Bon Appétit , open Hani’s Bakery No one shows up ...

1. Kimchi soup dumplings: It’s hard to imagine a more complete remake of this Shanghai standard. The bright orange wrapper ...

Tanooreen, a trailblazing Palestinian restaurant that has been a staple of Bay Ridge for 26 years, is expanding for the first ...

You don’t have to travel abroad to realize, that try as New York has to level up its dining options with chef partnerships, ...

With Karachi Kabab Boiz, a group of friends is introducing the city to their version of a kebab roll cart In New York, halal ...

Stephen Starr and his restaurant group, behind blockbuster New York spots such as Le Coucou and Pastis, have been working ...

Melissa McCart/Eater NY Eric and Bruce Bromberg behind Blue Ribbon restaurants have quietly opened the casual Blue Ribbon ...

This humble vegetarian cake made of chickpea flour has a texture something like cornbread, and is a staple of Gujarat in far western India, not far from Mumbai. At Passerine, a new upscale Indian ...