Eater

I’ve noticed something bright and comforting, even in the moodiest of dining rooms across the country: real candles, and lots of them. After a long reign of battery-powered faux candles for safety and convenience, some restaurants are back to scattering demure tea candles in votives across their tables, and a number have leaned into an […]...

Ho Lee Fook is redefining Cantonese food in Hong Kong, with chef ArChan Chan calling the spot — covered in mahjong tiles and beckoning gold cats — “a Chinese restaurant with a Hong Kong heart.” Chan’s modern renditions of classic dishes like char siu, sweet and sour pork, and steamed razor clams have become beloved […]...

Honolulu hangs onto its food and culture fiercely. It’s why decades-old mom-and-pop restaurants still dominate certain neighborhoods and why you see dishes that would have been familiar to some of the islands’ earliest settlers. While the world moves at its frenetic pace, the city reminds us of who we have been and who we are.  […]...

A food-loving visitor will quickly learn that sardines, cod, and the iconic pastel de nata are great, but the Lisbon restaurant scene can offer much more. Portuguese cuisine draws on global flavors from the country’s centuries of trade, and Lisbon’s restaurateurs have access to top-quality fish and seafood, unique cheeses, lovely wines, and vegetables from […]...

Hong Kong has always told its story through food, and the restaurant scene today reflects the city’s many chapters. A mere 180 years ago, Hong Kong was a cluster of tiny fishing villages scattered across an archipelago, and local Cantonese dishes still speak to that halieutic past. Hybrid diners offer foods featuring the first imported […]...

There is no better and easier gift than a really great condiment. It doesn’t matter how picky a person is, or how specific their tastes are, or how well (or little) you know them, a high quality condiment is a meal-upgrading addition to anyone’s kitchen — even if they don’t cook. (Let’s be honest, all […]...

The largest city in North America, Mexico City is a unique, elastic, ever-changing patchwork of food traditions. As a native of the city and a food writer covering the scene for the past 14 years, I’m still amazed by CDMX’s captivating energy and scale. Since Eater first started reporting on Mexico City’s dining scene in […]...

As 2025 comes to an end, the annual holiday gift mania begins to set in. No matter the mental notes and physical lists maintained throughout the year, we’re all stuck asking the same question as December quickly passes: “What should I get them?” Whether you’re shopping for your bestie, that one crazy uncle you got […]...

Steakhouses never went away in the United States, but recently they’ve taken over the dining landscape. Now, everything is steakhouse.  The continued cultural cachet of martinis, olives, and shrimp cocktail: steakhouse. The prevalence of tableside carts that turn all kinds of dishes into dinner and a show: steakhouse. The rise of the “swankstaurant”: steakhouse, just […]...