Mouthing Off

By the Editors of Food & Wine Magazine

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Restaurant Intel

Chefs love the no-frills nature of diners, and now they are paying homage to these humble spots by opening their own upgraded versions.

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Restaurant Intel

Like many Twitter users we love, Stu primarily tweets about what he eats. He eats a lot: everything from kabocha squash to beef trimmings to lobster shells. He loves lobster shells. That's because Stu isn't a person. He's a stew. 

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Restaurant Intel

At Parachute in Chicago, Top Chef Season 9 alum Beverly Kim and her husband, Johnny Clark, are pushing familiar Korean ingredients into new territory by incorporating influences from France, China, Morocco and beyond.

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Restaurant Intel

The French Laundry is closed for renovations. But on Wednesday, its team will open the doors to their new project: Ad Lib, a pop-up at Silverado Resort and Spa.

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Restaurant Intel

Stephanie Izard's new bakery offers nostalgia-inspired confections. 

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Restaurant Intel

If you think Thanksgiving dinner for 12 is overwhelming, prepare to be humbled. 

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Restaurant Intel

NYC restaurants may be starting a composting revolution, but San Francisco chef Robin Song of Hog & Rocks is keeping his scraps and using them in other dishes. 

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Restaurant Intel

The future of NYC's top restaurants is uncertain. Here, F&W's Kate Krader on how to save them. 

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Restaurant Intel

Four F&W Best New Chefs, one brilliant restaurant—that’s the concept behind Chefs Club by Food & Wine, opening this fall in Manhattan’s Puck Building. Here, a tasting hosted by the building’s owner, Jared Kushner, and his wife, Ivanka Trump.

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Restaurant Intel

Restaurateur Brooks Reitz has reimagined his role in the Charleston scene while redefining what the city likes to eat and drink.

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