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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Tasting menus are all the rage at restaurants near and far. Chefs take the best ingredients available and unleash their creativity ...

Since first appearing on restaurant menus in the 1960s, tasting menus — multi-dish, multi-course menus offered at set prices — have taken over the fine-dining world. Similar to Japanese omakase, where ...

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 ...

Lazy Betty, Aaron Phillips and Ron Hsu’s Michelin-starred tasting menu restaurant, is expanding its offerings to include a four-course dessert tasting menu, as well as pre-ordered specialty cakes for ...

We recently touched on the growing trend of tasting menus and noted how popular they have become, not only here, but all over the country. In that article about Quarter Acre’s ever-changing daily chef ...

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 ...