Food, drink, and hospitality — the makers, places, and trends worth knowing.

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 ch

Chef Larry Feldmeier, the former chef de cuisine at Chicago’s two-Michelin-starred Oriole, wants to do a little something for everyone. His new restaurant, All Well, opened in April with a five-course prix-fixe menu and a la carte bites served at the bar (including a hefty late-n

On Saturday, on the eve of the world soccer finals, Eater hosted a lively celebration of food and sports in New York City, bringing thousands of attendees to Pier 36 to taste their way through cuisines from dozens of countries. Over 30 of NYC’s most in-demand chefs and restaurant

British food has long been unfairly maligned as being brown, bread-y, and boring. But stateside, we’ve seen a major shift in attitudes toward British food in the past year or two, with a near-sensational response to new British-inspired restaurants such as Dean’s and Wilde’s. And

What spoke to me the most about the Instagram announcement for the new Manhattan restaurant Somssi was the fact that it was done in such an unexpected manner. In the photo, a hand holds a piece of lace against the shiny backdrop of a powder blue car. The lace, custom-made, is abo

When I ask a friend for restaurant recommendations, I’m rarely asking for something as cut and dry as the operating hours, dress code intel, or whether it’s cash-only — all of that’s helpful, but also easily searchable. If I’m reaching out to you, I’m looking for some notes with

In this episode of Large Format, Zavala’s Barbecue in Grand Prairie, Texas, handles an influx of 3 million tourists visiting the town for FIFA’s 2026 World Cup by staying open for 30 days straight — a record for the small barbecue operation. With 20,000 pounds of brisket and hund

A week after being nominated for its 18th New York Emmy, Eater has been nominated for a Daytime Emmy. The 2026 nominations, announced on Tuesday, recognize both broadcast and digital shows; Eater was nominated for Outstanding Daytime Short Form Program for its Most-Ordered, a new

The Latest Gig Economy Hustle? Restaurant Line-Sitting. and more — today's vino signal.

This episode of Large Format goes inside the dining rush at Arlo Williamsburg, where hundreds of diners stream into the onsite restaurant, Sungold, while guests simultaneously order room service. Executive chef Michael King chats about how the massive kitchen goes through more th

How long would you wait in line for dessert? For food lovers craving this summer’s TikTok-viral dot cakes, the lines in front of Manhattan’s Butterfield Market have been forming as early as 6 a.m. and lasting for hours. This phenomenon is nothing new to NYC, or any other city hom

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 ch

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 ch

I went into Tony, Matt Johnson’s new Anthony Bourdain biopic, as I imagine many people in the food world did: hesitant and somewhat hoping to hate it, by virtue of my aversion to the way the chef has been mythologized in the eight years since his death. While I think Laurie Woole

A version of this post originally appeared in Eater Today, which spotlights the freshest news and stories from across the food world every day. Subscribe now. Recently, after I wrote about the tedious nature of making reservations these days, several readers emailed me to express

Chef Larry Feldmeier, the former chef de cuisine at Chicago’s two-Michelin-starred Oriole, wants to do a little something for everyone. His new restaurant, All Well, opened in April with a five-course prix-fixe menu and a la carte bites served at the bar (including a hefty late-n

With its offbeat blend of poutine, pikliz, natural wine, and piri-piri, Montreal is a food city hors pair. You’ll find Italian, Jewish, Vietnamese, Lebanese, Haitian, and, of course, meaty French-leaning restaurants side by side. Add to that our public markets, rooftop greenhouse

On Saturday, on the eve of the world soccer finals, Eater hosted a lively celebration of food and sports in New York City, bringing thousands of attendees to Pier 36 to taste their way through cuisines from dozens of countries. Over 30 of NYC’s most in-demand chefs and restaurant

British food has long been unfairly maligned as being brown, bread-y, and boring. But stateside, we’ve seen a major shift in attitudes toward British food in the past year or two, with a near-sensational response to new British-inspired restaurants such as Dean’s and Wilde’s. And

What spoke to me the most about the Instagram announcement for the new Manhattan restaurant Somssi was the fact that it was done in such an unexpected manner. In the photo, a hand holds a piece of lace against the shiny backdrop of a powder blue car. The lace, custom-made, is abo

When I ask a friend for restaurant recommendations, I’m rarely asking for something as cut and dry as the operating hours, dress code intel, or whether it’s cash-only — all of that’s helpful, but also easily searchable. If I’m reaching out to you, I’m looking for some notes with

In this episode of Large Format, Zavala’s Barbecue in Grand Prairie, Texas, handles an influx of 3 million tourists visiting the town for FIFA’s 2026 World Cup by staying open for 30 days straight — a record for the small barbecue operation. With 20,000 pounds of brisket and hund