From Dover to Portsmouth and Exeter, chefs are building focused, upscale menus that are redefining fine dining in New ...

Behind the the rise of the sub-$100 tasting menu. In 1981, Mimi Sheraton, the New York Times restaurant critic at the time, was fed up with tasting menus. Nouvelle cuisine was all the rage, and this ...

Chef’s tables and tasting menus Chef’s tables go beyond a usual dining room seat. Typically, you sit in or near the kitchen and often have a view of the chefs at work. It’s a behind-the-scenes seat ...

Add Yahoo as a preferred source to see more of our stories on Google. Tasting menus are all the rage at restaurants near and far. Chefs take the best ingredients available and unleash their creativity ...

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 ...

Tasting menus are a guided journey of multiple courses, often accompanied by wine pairings. Yes, this is a more expensive way to dine. The price per person is often significantly higher than an ...

Dining out is changing. It’s no longer just about ordering from a menu, but stepping into the kitchen, hearing the chef’s story and taking a journey through food. Currently a mainstay in Europe but ...