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

From Barcelona’s towering churches and bustling avenues to the sun-drenched beaches and idyllic plazas, it’s obvious why this city captures visitors’ hearts. You can also eat incredibly well here, and often for not very much money — though Barcelona loves a tasting menu and the W

This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. When Chanita Chayaluk decided to open her restaurant and wine bar Taan, she hoped “to showcase Thai food in Chicago i

In the suburbs of Chicago where they both grew up, it was just pizza, according to Brittany and Brennan Grosvenor, the couple behind Proof in Portland, Oregon. Ordering came down to the question of “thin-crust, deep-dish, or double-dough,” Brittany recalls of her family’s Friday

Ah, a perfectly made martini. When in the right mood, is there anything better than its bracing crispness? Then there’s the saline hit of the brine, should you take yours dirty, and the yield of an olive’s flesh between one’s teeth while your dining or drinking companion commiser

American resorts are once again having a moment — and it’s not pickleball partisans driving the trend. A new generation of travelers, beset with decision fatigue in their daily lives, are embracing the all-inclusive stay where activities, amenities, and dining are all on the menu

At some hotels, food is an afterthought: Breakfast buffets are bland, in-room mini bars are stocked with generic snacks, and lobby bars are lackluster. But other resorts understand that we don’t simply factor food into an itinerary; many people plan their entire trip around eatin

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

Restaurants in Tokyo are known for shokunin, the people who focus on a single skill to the point of obsession. These chefs dedicate their lives to the smallest details of a cuisine: the optimal temperature for the oil when frying tempura, the perfect texture for sushi rice, the i

When Chateau Royale opened in New York City last year, it embodied the city’s rising “swankstaurant” moment, in which the saturation of the steakhouse gave rise to “a new age of gloss,” per Grub Street’s Matthew Schneier. At Chateau Royale, a single-bite beggar’s purse of caviar

During the holiday season, most of us are so focused on buying gifts for other people that we don’t spend enough time treating ourselves. An advent calendar is an especially festive way to surprise yourself with something nice each of the anticipatory days leading up to Christmas

This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. This is the final installment of our series Getting on the Map, presented by Apple Maps, where we shared how some of

Stainless steel cookware is experiencing a cultural renaissance. This isn’t to say that the genre of cookware ever disappeared, but, once upon a lockdown, it felt like an ad from a nonstick cookware brand was always a scroll away. Now that the dust has settled from the post-pande

When Yelp was first launched in 2004, it flopped. The company’s initial model of an email-based referral service failed to take off until its creators realized users were taking the platform into their own hands; in lieu of sending one another recommendations via email chain, the

From Barcelona’s towering churches and bustling avenues to the sun-drenched beaches and idyllic plazas, it’s obvious why this city captures visitors’ hearts. You can also eat incredibly well here, and often for not very much money — though Barcelona loves a tasting menu and the W

The hottest new spot in Washington, D.C. focuses on the traditional heat-packed cooking methods of northern Thailand, while still using local ingredients from around the DMV. Alfie’s, from chefs Justin Ahn and Alex McCoy, started as a pop-up in Petworth in 2017 before traveling a

This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. When Chanita Chayaluk decided to open her restaurant and wine bar Taan, she hoped “to showcase Thai food in Chicago i

This review contains spoilers for the film You Can See Everything. 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. I saw You Can See Everything — the new documentary abo

In the suburbs of Chicago where they both grew up, it was just pizza, according to Brittany and Brennan Grosvenor, the couple behind Proof in Portland, Oregon. Ordering came down to the question of “thin-crust, deep-dish, or double-dough,” Brittany recalls of her family’s Friday

Chef Eric Sze, the owner of NYC’s Wenwen, shows us the bakeries, pizzerias, and restaurants he visits weekly for everything from simple baguette sandwiches to oversized wontons. Sze starts his day off with a sandwich at Bakeri; his go-to order is honey, apple, and brie layered on

Ah, a perfectly made martini. When in the right mood, is there anything better than its bracing crispness? Then there’s the saline hit of the brine, should you take yours dirty, and the yield of an olive’s flesh between one’s teeth while your dining or drinking companion commiser

It’s a brilliant fall day on Carter’s Creek in Irvington, Virginia, and a small group is hauling baskets of oysters from the brackish waters. They aren’t Chesapeake watermen; they’re guests of the Tides Inn, and this is the best way they know to press pause on the noise of their

At some hotels, food is an afterthought: Breakfast buffets are bland, in-room mini bars are stocked with generic snacks, and lobby bars are lackluster. But other resorts understand that we don’t simply factor food into an itinerary; many people plan their entire trip around eatin