Latest Articles

Beyond the Plate

Tags: Hispanic, Restaurants Source: Eater

LA's Most Remarkable Brazilian Restaurant Serves Traditional Lunch Plates Instead of Grilled Meats

One of the South Bays most popular Brazilian restaurants, Panelas, has expanded into a much larger space. And its not popular because they serve…
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Beyond the Plate

Tags: Meat, Restaurants Source: Eater

West Village Favorite Rosemary's Delves Into Pizza With a Sunny, Corner Restaurant

Just a couple of blocks down Greenwich Avenue, Italian neighborhood stalwart Rosemarys is adding a pizzeria to the mix. Rosemarys Pizza opens Monday…
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Sweet Talk

Tags: Bakery, Flavor Source: Eater

A Wildly Popular Japanese Chain Brings Custard-Filled Cream Puffs to Frisco

Beard Papas, a massive Japanese chain known for its cream puffs and other sweet pastries, will open its first DFW location in Frisco. A Facebook page…
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Sweet Talk

Tags: Bakery, Restaurants Source: Eater

A Popular San Francisco Bakery Wants to Bring the Taco-Croissant to LA

Its been a long and winding road for the owners of Vive La Tarte, the San Francisco-based pastry shop that melds classic techniques into unique…
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Good Libations

Tags: Mixology, Cocktails Source: Eater

The 5 Most Insane Things About Cocktail 'Mad Genius' Dave Arnold's New Bar

More details are out about cocktail visionary Dave Arnold's upcoming Greenwich Village bar Existing Conditions , and they are as wacko as one might…
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Beyond the Plate

Tags: Restaurants, Food Trends Source: Eater

Demand for Edible Flowers Across D.C. Just Keeps Growing

Edible flowers and microgreens are appearing in more dishes and drinks throughout the area these days, cropping up everywhere from Michelin-starred…
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Good Libations

Tags: Mixology, Cocktails, Drink Trends Source: Eater

Why American Bartenders Are Embracing Japanese Cocktails

With seasonal produce, impossibly clear hand-chipped ice, and precise yet fluid movements, bartenders in Japan elevate the act of building a cocktail…
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Beyond the Plate

Tags: Chefs, Restaurants Source: Eater

Chef Digby Stridiron Wants to Change the Conversation on American Food

If chef Digby Stridiron didn't cook for a living, he says that he might have become a history teacher. This makes a lot of sense, because Stridiron is…
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Beyond the Plate

Tags: Chefs, Restaurants Source: Eater

Chef Hugo Ortega Is Still Preaching the Gospel of Oaxacan Cuisine

2017 was a pretty remarkable year for Houston chef Hugo Ortega, Eater's chef of the year. Just before Super Bowl madness descended on Space City in…
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Beyond the Plate

Tags: Chefs, Restaurants Source: Eater

What It Took to Create the Stunning, Sea-Focused New Noma Menu

Mette Sberg is the head of research and development for Nomas test kitchen and since the fall, she and her team have been on a mission: to develop…
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