As salsa and merengue beats pulse in the background, diners are lining up at one of the newest restaurants in the nation’s capital. It’s called “Immigrant Food,” and it’s just a block from the White ...

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Darron Cardosa is a food service professional with over 30 years of restaurant experience. He has written more than 1,500 articles and blog posts about the hospitality industry, including for Food & ...

The Food team’s interactive on restaurant menus has roots in an earlier effort. By Terence McGinley Tanya Sichynsky likes to collect restaurant menus, and she even has a few of them framed on the ...

We gathered 121 menus from restaurants all over the country. Together, they offer a glimpse into the tastes and values of today. We gathered 121 menus from restaurants all over the country. Together, ...

I still remember the “Oysters and Pearls,” a dish described as a “sabayon” of pearl tapioca with oysters and caviar. It was one of many perfect little Thomas Keller dishes, and they just kept coming.

Since first appearing on restaurant menus in the 1960s, tasting menus — multi-dish, multi-course menus offered at set prices ...