It’s no longer just about ordering from a menu, but stepping into the kitchen, hearing the chef’s story and taking a journey through food. Currently a mainstay in Europe but gaining popularity in ...

Behind the the rise of the sub-$100 tasting menu. In 1981, Mimi Sheraton, the New York Times restaurant critic at the time, was fed up with tasting menus. Nouvelle cuisine was all the rage, and this ...

Since first appearing on restaurant menus in the 1960s, tasting menus — multi-dish, multi-course menus offered at set prices ...

Chef’s tables and tasting menus Chef’s tables go beyond a usual dining room seat. Typically, you sit in or near the kitchen and often have a view of the chefs at work. It’s a behind-the-scenes seat ...

In 1981, Mimi Sheraton, the New York Times restaurant critic at the time, was fed up with tasting menus. Nouvelle cuisine was all the rage, and this new trend, tasting menus (aka the “menu de ...

Dining out is changing. It’s no longer just about ordering from a menu, but stepping into the kitchen, hearing the chef’s story and taking a journey through food. Currently a mainstay in Europe but ...