For the truly adventurous (or extremely hungry), Blue Ash Chili offers the “No Freakin’ Way Challenge” – a massive plate featuring a 2.5-pound, 11-way chili (yes, you read that right – eleven toppings ...

Smith’s Restaurant doesn’t need neon signs or social media gimmicks – it has country ham biscuits that will make your taste buds stand up and salute the flag. Tucked into a modest brick storefront ...

Walking past grocery aisles filled with imported Mexican goods leads you to a hidden taqueria that locals protect fiercely.

El Pollo Loco’s foundation has been based around chicken for 50 years, and as the macroeconomic environment gets tougher, the ...

Grab your fork, settle your bill, and let's dish about your habits that might be sending the restaurant staff into side-eye ...

After a tumultuous few years, the bulk of the Hooters chain is back in the hands of the original founders and a northeastern ...

Across the country, inventive fine-dining restaurants are flowering like garlands in temples — from the Himalayan foothills down to Chennai’s shores.

Mexican food is hugely popular, but not every restaurant serves up dishes you crave for weeks after. These are the ones that ...

Thirty-five years after opening his first restaurant, Emeril Lagasse is letting the next generation, his son E.J., lead the ...

On a bright, sunny evening in August, SG Ellison, CEO of franchisee organization Diversified Restaurant Group (DRG), walks ...

A bartender pulls a daikon radish from a sink behind the bar at Tokyo Noir, a small speakeasy off 4th Street in Long Beach.

For Dan Misuraca, owner of Red White & Que Smokehouse on Route 22 in Green Brook, feeding veterans isn’t a public relations ploy. It’s personal.