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Running independent bars and restaurants takes a special kind of passion. This is the first in a three-part series, in partnership with Verizon Business, sharing how the people behind some of our ...

An excerpt from Service Ready by Molly Irani details opening day at her Asheville, North Carolina restaurant, Chai Pani.

Eater’s correspondent returns to the Tesla Diner six months after it opened. Unfortunately for Elon Musk haters, the food is ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you ...

Sophisticated but not overwhelming, recognizably branded but not flashy, it’s the Wood Cabin candle from Keap, and in New York City restaurants, it’s become a modern classic as far as bathroom candles ...

It’s a taxidermied beast that holds court in what I initially thought was someone’s house in Europe: There are plush gold ...

Inocencio Carbajal opened his acclaimed taqueria, Carnitas Uruapan, on West 18th Street in Chicago’s Pilsen neighborhood in 1975. He picked the location for a simple reason: At the time, it was near ...

When a night at a restaurant or bar finally comes to a close, most Americans engage in an instinctive ritual. They dig into their wallets, fiddle with their smartphone calculators, and then decide how ...

Erin DeJesus was most recently contributing editor of Eater, and has held various writing and editing roles at the brand since 2010. A James Beard Award winner, she particularly loves working on ...

"Must Read" Promo editor markup for Three Charts That Show Why Culinary School Is Not Worth It. This is only visible in the story editor. Le Cordon Bleu is "considered today the largest network of ...