Restaurant menus are constantly changing, and over the years, plenty of beloved appetizers have quietly disappeared. Some ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. A menu is both ...

When you go out to a sit-down restaurant, you likely aren't going for a one-and-done quick service meal. Even at a chain establishment, it's customary to expect a proper dining environment, typically ...

NEW YORK — We live in a messy revolutionary period for restaurants. The old rules for going out to eat, under which mom and dad ambled down a predictable path from appetizer to main course to dessert, ...

Whether it's a crunchy plate of loaded nachos or satisfyingly stringy mozzarella sticks, chain restaurants provide plenty of delectable appetizers for customers to munch on. Small, shareable dishes ...

Before I was PureWow’s food editor, I worked at a small magazine that was mere minutes from a mall with a Cheesecake Factory. My coworkers and I would occasionally flock there on the early side of ...

For restaurant operators, the menu is the heart of their business. It is their product. It is what brings people in the door. With some thoughtful strategy behind it, however, a menu can also be a ...

Move over wings and mozzarella sticks — not-your-average appetizers are showing up on menus across Western Pennsylvania. Pittsburgh’s Ritual House chef Ed Smith said restaurants are looking to provide ...

A shrimp and crab toast is the rarity on an otherwise familiar appetizers menu. But chef Adam Soberski hopes what his menu lacks in creativity is replaced with value. Soberski and floor manager ...