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Momofuku's David Chang Opening Delivery-Only Restaurant

David Chang’s expanding Momofuku empire is adding another New York City restaurant, although its exact location will remain a secret well past its opening date sometime this spring. Chang told The New York Times the new concept, named Ando, is “sort of my dream restaurant,” for precisely that reason.

The Complete List of 2016 James Beard Foundation Awards Finalists

The James Beard Foundation announced the nominees for the 2016 James Beard Foundation Awards. The nominees were announced Tuesday during a breakfast at the Presidio Officers’ Club in San Francisco, hosted by Susan Ungaro, James Beard Foundation president; Mitchell Davis, executive vice-president; Emily Luchetti, chair of the James Beard Foundation’s board of trustees; and John Washko, James Beard Foundation board trustee and chair of the Awards committee.

Table the Smartphone Chatter

Guilty as charged, at least when it comes to texting at the table.I try really hard to curb that compulsive habit when I’m out with friends, but catch me dining solo and the cellphone is in my hand—almost as often as the flatware.

Dining Etiquette in a Digital Age

In this advanced digital age, rules of etiquette still apply in the restaurant setting, even if they do seem to change as quickly as the latest smartphone craze.Exactly what those codes of etiquette are varies from establishment to establishment, however.

40 Food and Beverage Professionals on the Rise

Raise a glass to 40 professionals, under the age of 40, who are helping to define new expectations for dining experiences across all spectra of restaurant environments, from Michelin-starred white-tablecloth settings to eclectic independent concepts to dynamic multi-unit brands.

Tables for Two

On Valentine’s Day, even the nation’s most romantic full-service restaurants understand there are decadent profits in the details. The National Restaurant Association estimates 25 percent of diners will splurge for something special on February 14, which has operators ramping up their offerings with everything from unique menus to rose petals to parting gifts.

Study Finds Most Consumers Not Ready to Stop Tipping

According to Horizon Media's latest Finger on the Pulse Survey—the agency's proprietary online research community comprised of 3,000 people reflective of the U.S. population—the majority of American consumers are not yet ready to embrace tipping bans, a phenomenon that is becoming increasingly popular in restaurants across the country.

Experience Matters

When Pete Pjetrovic was presented with the opportunity to join businessman and restaurateur Rocco Trotta in opening an elegant, classic American steakhouse at 72 Madison Avenue in New York City, he jumped at the chance.

Women and Wine

A few years ago, Naureen Zaim was—just like any other night—working at Hakkasan in Beverly Hills, California, as its sommelier. A customer challenged her in a way she’ll never forget.

Larkin's Announces SCRLA State Winner

Each year, the South Carolina Restaurant & Lodging Association selects finalists from around the state who exemplify the highest standards of excellence in service to their company, to their customers, and to their community.

Improvisational Cuisine

We’ve become a nation of problem eaters and chefs are more aware of this than anyone else. So much so, in fact, that some chefs are now preparing meals designed for each specific customer.“We never expected eating to be as big of a problem as it has become,” says Joshua Hebert, owner and executive chef of POSH in Scottsdale, Arizona.

A Special Sizzle

Some restaurants telegraph their specialties in their names—barbecue joints, crab shacks, steakhouses. But these days, steakhouses don’t always fit the traditional mold: Across the country, beef has gone Brazilian.

2016 Restaurant Buyer’s Guide

Whether operators are looking to stock up on the essentials, from footwear to tableware, or seeking out the next breakthrough technology, this bountiful collection brings together a variety of the best products introduced into the restaurant industry over the last 18 months.

Joe's Crab Shack Testing Out No-Tipping Model

Joe’s Crab Shack has been testing a new service model that brings an end to tipping for guests. This test is currently being conducted in 18 locations nationwide. No timeline is in place to implement this policy nationally; the company is testing the results of this pilot program.