Cooking

Do birthdays matter? Not really. But they are, at the very least, an excuse to do something you might not usually do as a middle-aged father of two. On this most recent occasion, my birthday was a reason to drag […]

This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. Now Open is a yearlong series celebrating some of 2026’s most exciting new restaurants. Throughout the year, we’ll

In New York City, the more affordable Floradora (right) recently replaced the fancy Chateau Royale (left), from the same owners | Evan Sung When Chateau Royale opened in New York City last year, it embodied the city’s rising “swankstaurant” moment,

Chefs Zubair Mohajir and Jacob Dela Cruz debuted a new restaurant that explores culinary cultures across Europe, the Middle East, and Southeast Asia this summer. Muhājir opened with a wood-fired menu that’s meant to be shared, an exciting change of

This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. This is the final installment of our series Getting on the Map, presented by Apple Maps. Over the

The white grouper aguachile with coriander pesto and spicy salsa at Omega3. | Nat Belkov It felt like everyone I know traveled to Greece this summer. Friends chose Zakynthos, Crete, Naxos, Ikaria. I opted for Sifnos, one of the Cyclades’

Stainless steel cookware is experiencing a cultural renaissance. This isn’t to say that the genre of cookware ever disappeared, but, once upon a lockdown, it felt like an ad from a nonstick cookware brand was always a scroll away. Now that

Sumibiyakitori Kidori served yakitori skewers at Eater Off Menu 2026 | Jason LeCras Where were you last weekend? If you live in Los Angeles (or will travel for great food parties), we hope you joined us at Eater Off Menu,

This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. This is the second installment of our series Getting on the Map, presented by Apple Maps. Over the

This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. This is the first installment of our series Getting on the Map, presented by Apple Maps. Over the