Mouthing Off

By the Editors of Food & Wine Magazine

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boston restaurants

Why not eat brisket for breakfast, lunch and dinner? Matthew Gaudet has some ideas for leftover meat, along with a new restaurant, SuperFine, opening today.

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Chef

At his upcoming restaurant, Night + Market Sahm, Kris Yenbamroong is going to serve the greatest hits of his other spots, but also unabashed Asian fusion dishes, against the backdrop of marble columns and a giant fish tank.

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Restaurant

Just a few more reasons to head South.

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F&W Exclusive

Stephanie Izard has some massive news for us this week!!!

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Chef Intel

Here's a little exclusive intel on Dominique Ansel Kitchen, the pastry-centric restaurant opening this spring in New York's West Village. It turns out Ansel has an unlikely inspiration for DAK: the Lower East Side institution Katz’s Delicatessen

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Chefs Feed

Watch the above clip and jump into opening night at Hapa Ramen, the obsessed-over San Francisco pop-up that finally landed in a beautiful, permanent Mission District space just a few weeks ago.

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Drink This Now

Life would be better if going to the doctor were like going to the bar. 

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Openings

Here, Kate Krader (F&W's Restaurant Editor and fierce cat lover) previews some of the cat cafés opening in the US.

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F&W Exclusive

In the best-news-ever department: The world’s best chef, René Redzepi, will be spending January 2015 in residence in the world’s best food city, Tokyo.

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F&W Exclusive
FoodandWine
Island Creek Oysters

Courtesy of Island Creek

The phenomenal team behind Island Creek Oysters in Duxbury, Massachusetts, and Boston’s Island Creek Oyster Bar is two months into the construction of a new, rustic, seafood restaurant called Row 34. “Island Creek Oyster Bar was inspired by the majesty of Duxbury Bay,” says partner Garrett Harker. “Row 34 is a workingman’s expression of the oyster farm.” Here, a sneak peek at the new restaurant plus tips for shucking oysters at home. »

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