#restaurant-booths

#restaurant-booths

The Misfit became a beloved Third Street Promenade-adjacent hang for New American cooking and cocktails, featuring an airy European brasserie interior with globe-shaped lights and warm wood walls.

At Mirra, chefs Zubair Mohajir and Rishi Kumar fuse Indian and Mexican flavors, telling a story of immigration and the Indian diaspora through culture-melding dishes like chaas aguachile, where translucent slices of hamachi are served in a pool of cumin-scented buttermilk and lime juice.

"After Eden is about what happens once you leave paradise. There's curiosity, a little temptation and sometimes a bit of chance."

In the latest issue of Bon Appétit magazine, we're traveling far and wide. To Mexico City in search of the best gorditas, to Hong Kong to explore cha chaan tengs, and to a truck stop in Wyoming that's turning out first-rate blistered naan, biryani, and more.

"What we didn't expect was the response - customers were coming by, messaging us, and sharing stories about what the restaurant meant to them. It made us realize this wasn't just a place to eat - it had become part of people's routines and memories."

Gasoline doesn't have a particularly high profit margin, which is partly why most gas stations double as convenience stores or offer fresh food. If chains like Buc-ee's and Sheetz can make more money by selling food, they can afford to lower their margins on gasoline.

When it comes to lunchtime in France, if you haven't bagged yourself a table by the time the clock strikes noon, you're on a sticky wicket.

Golden Child Rooftop is envisioned as a social hub without elitist membership fees, catering to both hotel guests and New Yorkers seeking a fresh rooftop experience.

"THE BEST pierogi me and my fiancé have tried ever in NY. Me and him are both Ukrainian and have lived in Poland, and out of all the places we have tried, these taste exactly like homemade traditional Polish pierogis."

Shoreditch is becoming something of a burger hub, with various popular burger joints like Meat Stop and Dumbo establishing their presence in the area.

Bianca's is rooted in the osteria tradition and Adolfo's Italian heritage but takes a more global and instinctive approach to the menu.

The first clue could be if the server brings your check without it being requested. That's certainly a sign that the staff considers your meal done and isn't expecting (or perhaps wanting) you to order anything else.

Henry Harris describes his experience as the head chef and co-owner of Bouchon Racine as 'my most favourite three years of cooking and restaurant ownership.' He emphasizes the importance of creating a space where guests feel 'loved and valued'.

Back in 2024, after a reporting trip for a whiskey magazine, I got tired of drinking. Perhaps it was the sluggishness I felt each morning, or maybe it was the podcast I'd heard while traveling, which shared the news that one or two glasses of red wine was not, as we had long been told, healthy. Whatever the reason, I tossed in the daily drinking towel after that trip, figuring that going forward, I might only have a drink or two every now and again.