Before the pandemic, the paper restaurant menu had not changed much since the invention of lamination. But over the last year or two, Americans have gotten used to menu-free restaurant experiences, ...

Like many ambitious restaurants around town, the newly opened Pastore leaves no detail unturned: Customers are handed cold towels that chill in a fridge set precisely at 40 degrees, white tablecloths ...

A dining innovation that once looked like the future has worn out its welcome with many restaurateurs, customers and servers who say it takes the joy out of dining. By Amelia Nierenberg Heavenly ...

When you sit down at Chef José Andrés' tapas restaurant, Jaleo, in Washington, D.C., and ask to see the beverage options, as I did recently, you're in for a surprise. Instead of a traditional ...