Cathy Chaplin is a former senior editor at Eater LA, a James Beard Award–nominated journalist, and the author of Food Lovers’ Guide to Los Angeles. Beginning Thursday, June 8, Pasjoli will serve a ...

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.

Tasting menus are all the rage at restaurants near and far. Chefs take the best ingredients available and unleash their creativity for a celebration of a meal. It's a great way to try many dishes in ...

We recently touched on the growing trend of tasting menus and noted how popular they have become, not only here, but all over the country. In that article about Quarter Acre’s ever-changing daily chef ...

Fine dining has been evolving for years. Most of it is welcome: More upscale global cuisine, more creativity, smaller menus, fewer white tablecloths and more a la carte options. But sometimes, a ...

A sure-fire way to attract Michelin stars is to create a chef’s tasting menu in a region covered by Michelin guides and, of course (this is the tricky part), make sure the experience, technique, ...

While some diners love the choice involved with an a la carte menu, others prefer to take themselves out of the mix and embrace a tasting menu, essentially smaller portions of an array of dishes for a ...

AI-generated summary reviewed by our newsroom. Read our AI Policy. Is Charlotte ready for more fine dining? And by fine dining, I mean more restaurants that offer multi-course “tasting menus” versus ...

At its heart, a tasting menu is a chef’s canvas — a platform to showcase their creativity, technical prowess, and the seasonal ingredients inspiring them in that moment. And in Philly, where our ...

Cathy Chaplin is a former senior editor at Eater LA, a James Beard Award–nominated journalist, and the author of Food Lovers’ Guide to Los Angeles. For the incoming restaurant, the 6,200-square-foot ...