Intrigued by fine dining at sea? Neil Porten eats his way around all eight dining venues aboard the Scenic Eclipse II discovery yacht. It’s a tough job but someone’s got to do it. What does dining ...

The menu at Harvest Tide reads like a love letter to carnivores, with prime cuts taking center stage. Their steak program focuses on quality sourcing and proper aging – fundamentals that separate good ...

He adds, “Of course, I enjoy growing the business ... He was already in the process of developing Row on 5, a fine dining restaurant on Saville Row that launched in November, and chose to ...

Namazu Ramen, 643 Main St., Chatham ... Supper at its Sacred Cod Tavern and a $65 prix fixe three-course spring menu at its fine dining restaurant STARS. The $30 per person Sacred Cod Tavern ...

When C.L. Stallworth and Thandi Myeni walked into Jônt, a two-Michelin-star restaurant in Washington that costs $375 a person, they were giddy with anticipation. They had wanted to eat there for ...

Now, as part of the fine ... The main dining room leans dystopic; “It feels like being in a kid’s lunch sack.” It’s followed by a clinically white room across the street from the ...

The secret to fine dining is originality and consistency ... A coconut cake has been on Wild Sage's menu for close to two decades, soon after the restaurant opened in 2006. It used to be a ...

Logan’s Roadhouse has launched a three-course dining experience called the Real ... The three-course meal arrives after the National Restaurant Association reported a 3.5% price increase at ...

The clubhouse has always welcomed members of the public to partake of its food menu and beverage service and has long catered non-golf-related events. But this year, the management is going all out to ...

The restaurant opened from Kuma Hospitality Group behind Tribeca’s one-Michelin-starred French Japanese fine dining restaurant l’Abeille. The hospitality group’s owners, Rahul Saito and ...

Dallas chefs have tried serving tasting menus for years ... high-volume dining rooms that can’t afford to let guests linger over six or seven courses. But for many years, hesitant customers ...