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 ...

Tasting menus often evolve to accommodate the best produce of the season, even if some classic dishes remain year-round. Annwn, a wild food-focused fine dining restaurant in Pembrokeshire, United ...

Cove and Saga are the latest spots to be seduced by the hushed seriousness of the tasting menu — and the latest to be stymied by the worn-out format.

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 ...

Tasting menus are a guided journey of multiple courses, often accompanied by wine pairings. Yes, this is a more expensive way to dine. The price per person is often significantly higher than an ...

Tasting menus have been a cornerstone of fine dining in major cities globally, have never really caught on locally. However since the Michelin Guide landed in Dallas, a shift is taking place across ...

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 ...

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 ...

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 ...