This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews.Now Open is a yearlong series celebrating some of 2026’s most exciting new restaurants.…
Eating lunch and shopping are two of my mother’s favorite things — she reminded me as much by voice note when mentioned I was planning to write a piece about a specific, nostalgic mother-daughter experience…
For years, Quince has been a website that I knew as “that place to get affordable cashmere sweaters.” But as its offerings have expanded further and further, from home goods and luggage to jewelry and…
This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews.Everyone needs a convenient, accessible place to socialize. But maintaining a cafe, bar, restaurant,…
The James Beard Foundation has now announced all of its nominees for the 2026 James Beard Awards. The awards represent one of the highest honors in the restaurant industry, recognizing chefs and restaurants across the…
In this episode of Plateworthy, host Nyesha Arrington returns to her hometown for the third and final stop on her California food tour. Her time in Los Angeles kicks off with pastries at Santa Canela…
In the latest episode of Let’s Do Lunch, celebrity chef José Andrés sits down for a bite at Spanish restaurant Casa Teresa in Washington, D.C. where he savors classic Catalonian dishes made by chef and…
Eater has a new cookbook. Eaterland, Recipes and Stories from Across the United States, debuting April 28. To celebrate launch week, we’re sharing a sneak peek from the book that focuses on the Wisconsin Supper…
A version of this post originally appeared in Eater Today, which spotlights the freshest news and stories from across the food world every day. Subscribe now.In the age of $12+ croissants and long lines still…
Omurice at Taimeiken. | Taimeiken Restaurants in Tokyo are known for shokunin, the people who focus on a single skill to the point of obsession. These chefs dedicate their lives to the smallest details of…