The New Stealth Vegetarian Restaurant

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice.

Why Aren't Dogs Allowed in U.S. Restaurants?

Poor bow wow, no chow for you.

Hot Spring in Paris

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris.

The Extortionate Glass of Wine

Is wine by the glass a total ripoff?

But I Come Here Often

Should regulars get special treatment?

Farewell to Hydrocolloids

Chef Alex Stupak’s Mexican food dreams.

Kids Gone Wild

How should restaurants handle misbehaving children?

Black Fades to Black

Hipper-than-thou waiter attire is replaced by humble aprons.

Tinker, Tailor

An interview with Chef Sam Mason of Tailor.

When Can Chefs Sue Other Chefs?

Defining legitimate legal claims in the restaurant world.

BYO Whiners

With corkage fees, it’s a battle between diners and restaurateurs.

Second Careers in Food ... that Failed

Highway of sorrow paved with brioche.

Where to Eat on Thanksgiving

Dine out and relax for the holiday in Boston, Chicago, and San Francisco.

Behind the Swinging Doors

A day in the life of a restaurant kitchen.

Gilt-Free Cooking

CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC’s Gilt restaurant, now striking out on his own.