Average Rob Launches La Patate, a Chip Shop with International Ambitions
YouTuber and entrepreneur Robert Van Impe, known as Average Rob, is launching La Patate, a Belgian‑style chip shop, with its first outlet opening next to Antwerp Central Station in May. The concept is a joint venture with serial entrepreneurs Gilles Mattelin and Jorn Vanysacker, Green Park Investment Partners, and hospitality group MTM, which brings operational expertise. La Patate plans at least two more Belgian locations in 2026 and aims for 20 stores within four years before pursuing international expansion. The menu sticks to classic fries in beef tallow and traditional sides, backed by taste‑panel testing and brand partnerships.
Restaurant Review: Kanishka, Fine Indian Dining
Kanishka, a fine‑dining Indian restaurant tucked just off Regent Street in Mayfair, offers a menu that fuses classic sub‑continental flavors with upscale presentation. Signature dishes include a chicken tikka pie at roughly $27 and a deconstructed laal maas lamb dish...
‘As Intense as Perfume’: Which Eaux De Vie Are Worth Trying?
Barney Wilczak’s Capreolus Distillery in Gloucestershire produces ultra‑artisan eaux de vie by hand‑sorting millions of fruit and triple‑distilling each batch in a garage‑turned‑still. The resulting brandies, such as the 2024 raspberry expression, command premium prices but deliver a perfume‑like intensity...
Duo Behind Michelin-Starred Variety Jones to Open New Casual Restaurant This Weekend
The Higgs brothers, chefs behind Dublin’s Michelin‑starred Variety Jones, are launching a new casual eatery called Mongoose on April 26. Located at 78 Thomas Street – the original Variety Jones site – the 28‑seat restaurant will serve a concise à...
Donohue’s Steak House Will Close in June
Donohue’s Steak House, the Upper East Side’s 1950‑era dining icon, will close in June as its lease expires, despite the landlord’s rent‑reduction offer. Owner Maureen Donohue‑Peters says she wants a better quality of life and is ready to end the...
MGallery Collection and Chef Pam Reimagine the Art of Bar
MGallery Collection has teamed up with Michelin‑starred chef Pam Soontornyanakij to launch a global bar‑food collaboration across 16 boutique hotels. The program pairs bespoke cocktails with Chef Pam’s signature bite creations, such as beef tartare with caviar and golden crab...
The Best Restaurants in Barcelona Right Now
The guide curates Barcelona’s top dining spots, spanning tapas bars, Catalan kitchens, seafood havens, and trendy concepts. Highlights include Teatro Kitchen, the evolution of Albert Adrià’s legendary Tickets, and Cruix’s seasonal tasting menus. It also lists specialty venues such as...
RFK Jr Says Cultivated Meat Will ‘Have to Get Through A Lot of Scepticism’ From FDA
U.S. Health Secretary Robert F. Kennedy Jr. voiced amplified concern that cultivated‑meat products will face rigorous FDA scrutiny, warning they must overcome significant safety scepticism. The comment came during a Senate Appropriations hearing, where he echoed long‑standing criticism of lab‑grown proteins. 2025 marked...
Rachel Roddy’s Recipe for Almond and Lemon Spiced Treacle Tart | A Kitchen in Rome
Rachel Roddy highlights a medieval‑inspired almond and lemon spiced treacle tart now back on the menu at Rome’s La Torricella. The dessert blends golden syrup or honey with sultanas, pine nuts, and lemon zest, offering a sweet‑spicy profile while using a...
Bangkok Hawkers Center Street Food Open Now
A new Bangkok Hawkers Center, a purpose‑built street‑food marketplace, opened in the city’s central business district this week. The venue houses over 50 local vendors offering Thai classics, regional specialties, and modern fusion dishes. Designed with communal seating and a...
The Chicago Pizza Experience Giving Diners Sweeping Skyline Views
Giordano’s, Chicago’s iconic deep‑dish pizza chain, now serves its signature pies on the Willis Tower Skydeck. Diners can choose the glass‑enclosed 103rd‑floor "The Ledge" for intimate dates or the 99th‑floor space for larger groups, with availability limited to specific weekdays. The...
The Simple Trick To IHOP's Perfect Pancakes Is More Important Than It Seems
IHOP’s executive chef Scott Randolph revealed on TikTok that the chain’s signature fluffiness comes from using cold water in the batter, which slows gluten formation. He also stresses keeping the batter lumpy and avoiding over‑mixing to preserve air bubbles. Additional...
Dave Portnoy Stunned by Pizza Restaurant Where Delivery Drivers Wear Suits
Barstool Sports founder Dave Portnoy reviewed Mike’s Underground Pizza, a Long Island joint that delivers pies in black suits. The restaurant requires customers to call first, then coordinate via text to arrange a secret‑gate drop‑off. Portnoy praised the crust, rating...
Japanese Restaurant’s Six-Patty-High Burger without Buns Has the Internet Salivating
Tokyo’s Shake Tree Burger & Bar has sparked online frenzy with its Wild Out burger, which swaps traditional buns for two 120‑gram steak patties, effectively creating a quadruple‑cheese sandwich. Priced at ¥2,250 (about $14), the burger is topped with cheese,...
Olive Oil Or Butter? Here's Which Fat Is Best For A Flavorful Steak
Chef Sam Hazen of Palladino's Steak & Seafood advises using a high‑smoke oil—such as avocado, grapeseed, or canola—to sear steak, then finishing with butter for flavor. He warns olive oil can turn bitter at extreme heat and butter burns around...
Whole Foods Market Debuts Line Of Robert Hall Wines, The First Domestic Regenerative Organic Certified Wines On Its Shelves
Whole Foods Market announced the national launch of Robert Hall Winery’s Regenerative Organic Certified (ROC) Cabernet Sauvignon and Sauvignon Blanc, the first domestically produced ROC‑certified wines on its shelves. The wines, priced at $29.99 per bottle after a strategic price...
Exactly What to Book, Taste, and See at the 2026 Food & Wine Classic in Aspen
The 2026 Food & Wine Classic returns to Aspen from June 19‑21, offering more than 80 events and over 60 top chefs, sommeliers and drinks experts. Attendees can choose a Consumer Pass for access to the Grand Tasting Pavilion, cooking...
7 Best Places To Get A Muffuletta In New Orleans, According To Local Chefs
The muffuletta, a classic Italian‑American sandwich invented in early 1900s New Orleans, remains a culinary icon of the city. Local chefs surveyed identified seven standout spots, from the original Central Grocery to inventive versions at Cochon Butcher, Stein’s Market & Deli,...
Dinnerly Meal Kit Review (2026): Hearty Meals on a Budget
Dinnerly, the budget arm of Martha Stewart‑endorsed Marley Spoon, now offers more international dishes while keeping portions generous. Prices range from $6 to $10 per serving, dropping to $6 for large family plans, positioning it between cheap kits like EveryPlate...
The After-School Special
Starbucks’ cold, customizable drinks have become a cultural staple for U.S. teens, with Refreshers alone representing a $2 billion platform. A recent Piper Sandler survey shows over half of American teenagers favor Starbucks, while cold beverages now make up 75% of...
Ajinomoto Creates New Tech to Replace One of Cultivated Meat’s Most Expensive Components
Japanese food conglomerate Ajinomoto has engineered a plant‑derived hinokitiol compound to replace transferrin, the most expensive ingredient in cultivated‑meat culture media. Transferrin accounts for roughly 95% of media costs, so the new iron‑binding molecule could slash production expenses dramatically. Hinokitiol...
Anthony Bourdain Said This Was 'Probably The Single Worst Thing' He Ever Ate
Anthony Bourdain labeled Icelandic fermented shark, hákarl, as "the single worst thing" he ever ate during a 2005 episode of No Reservations. The dish, made from Greenland shark that is fermented and air‑dried for months, is traditionally paired with the...
Why We’re All Going Bananas for Banoffee Pie
Banoffee pie is experiencing a renaissance on upscale UK menus, with The Hart in Marylebone debuting a version that layers muscovado toffee, banana crème diplomat and Chantilly cream. Hawksmoor’s take adds whisky‑infused dulce de leche and mascarpone, while chef Tom...
Lennox Hastie’s Grilled Whole Flounder with Pil-Pil and Capers
Chef Lennox Hastie showcases a whole flounder grilled over charcoal, finished with a bright pil‑pil sauce of olive oil, garlic, chilli and capers. The fish, about 600 g each, is brushed with oil, seasoned, and cooked in a greased basket for...
Seagrass Boutique Hospitality to Open Hunter and Barrel Steakhouse in Canberra
Seagrass Boutique Hospitality Group is set to open its fifth Hunter and Barrel steakhouse on 8 May, marking the brand’s first entry into Canberra. The new Scotts Street venue will showcase Australian‑sourced meats, including grass‑fed Wagyu and a 1.1 kg Tomahawk, prepared over...
Lennox Hastie’s Grilled Octopus with Braised Chickpeas and Sobrasada
Chef Lennox Hastie unveils a grilled octopus recipe that pairs charred tentacles with braised chickpeas, cumin, fennel and preserved lemon, finished with a spoonful of spicy sobrasada. The dish relies on high‑heat caramelisation, smoky pimentón and bright citrus to create...
Curry Puff Pies and King Noodles: Ranie Saidi’s Everyday Malaysian Recipes
Chef and food writer Ranie Saidi has published a collection of everyday Malaysian recipes, featuring curried potato karipap pies and king noodles in a tangy sambal. She draws on lessons from her late grandmother, a wedding cook, who taught her...
AuX Labs Nabs $4M to Commercialise Cheese Made From Animal-Free Milk Protein
Toronto‑based AuX Labs secured $4 million in a round led by NYA Ventures and Nàdarra Ventures to commercialise its precision‑fermented recombinant casein. The funding will accelerate a brewing‑capacity‑leveraged platform that produces animal‑free, melt‑and‑stretch cheese at price points viable for pizzerias and...
Lennox Hastie’s Charred Corn with Espelette Butter and Manchego
Chef Lennox Hastie showcases a simple yet indulgent dish: corn cobs grilled until charred, brushed with a homemade Espelette butter, and finished with grated Manchego and chives. The recipe emphasizes the smoky sweetness of caramelised kernels, the bright heat of...
Lennox Hastie’s Grilled Bavette with Charred Onions and Romesco
Chef Lennox Hastie showcases a grilled bavette steak paired with charred onion hearts and a vibrant romesco sauce. The 1 kg cut is cooked high‑heat to develop a deep crust while its intramuscular fat renders, delivering buttery richness. A homemade romesco—made...
Plant ‘N’ Beef: Germany’s Rewe Group Re-Enters Blended Meat Space with New Burger
Germany’s second‑largest supermarket chain, Rewe Group, has re‑entered the blended‑meat market with its new Plant ‘n’ Beef burger, a 70% beef‑30% fava‑bean hybrid. The two‑pack retails for €2.99 (about $3.30), roughly half the price of Rewe’s own‑brand all‑beef burger at...
Bobby Flay's Fruity Hack Is The Secret To Better Grilling
Celebrity chef Bobby Flay reveals that grilling fresh peaches before blending them into barbecue sauce creates a smoky, caramelized sweetness that balances the heat of chipotle or Calabrian chilies. He says the fruit holds up on the grill and adds...
Daniel Boulud And Alain Ducasse On Pairing Wine And Fine Dining For A Good Cause
Renowned chefs Daniel Boulud and Alain Ducasse reunited at New York’s Restaurant DANIEL for the 28th Sunday Supper, a $3,500‑per‑person, four‑course charity dinner. The event, featuring guest chefs such as Michael Cimarusti, raised $1.3 million for Citymeals on Wheels, supporting homebound seniors....
H.wood Group Takes 10K SF for New Art Deco Dining Concept at 351 West 14th Street
The H.wood Group has secured a 15‑year lease on roughly 10,000 square feet at 351 West 14th Street in Manhattan’s Meatpacking District. The space will house the brand’s first New York City Lady Delilah supper club, a 1930s Art Deco‑inspired venue that...
Always Get Flat, Rubbery Pancakes? This Simple Fridge Ingredient Added Just Before Cooking Makes Them Ultra Fluffy
Home cooks often end up with flat, dense or rubbery pancakes because the batter lacks air and is over‑mixed, which develops gluten. Chefs Lena Abraham and Jean‑François Piège recommend a simple fridge staple—stiffly whipped egg whites—folded into the batter just before...
Why Whitefish Salad Tastes So Much Better When You Get It From The Deli
Zabar’s assistant vice president Annie Zabar explains why deli‑sourced whitefish salad consistently outshines home‑made versions. The key is premium, freshly smoked whitefish sourced from gourmet stores or smokehouses, which delivers a richer, salt‑balanced flavor. She also stresses gentle handling, thorough...
This Buzzy Seattle Coffee Shop Is Blending Hawaiian And Korean Flavors In A New Way
Orange Goose Coffee, a Hawaiian‑Korean‑inspired concept that began as a pop‑up in 2024, opened a permanent brick‑and‑mortar location in Seattle's Queen Anne neighborhood in March 2026. Founder Polu Arsiga hand‑built the interior and curates a menu of espresso drinks featuring in‑house...
Fable Brings Its Whole-Food Shiitake Mushroom Range to Waitrose Nationwide
London‑based Fable, a mushroom brand serving over 1,500 restaurants across the UK, Europe, Australia and North America, is launching its Tender Pulled Shiitake range in Waitrose stores nationwide on 6 May. The product is priced at £3.99 (about $5.10) and...
This Country Eats Even More Kraft Mac And Cheese Than The US
Canadians eat more Kraft Dinner than Americans, consuming over 50% more per capita. About 90 million boxes are sold annually in Canada, representing roughly a quarter of global Kraft mac‑and‑cheese sales despite the country's tiny share of world population. Over 80%...
My Go-To Late-Night Spot For Korean BBQ In Atlanta
Morning House, a Korean barbecue restaurant in Duluth, Atlanta, keeps its doors open until 5 a.m., catering to night‑shift workers and late‑night diners. The venue offers an all‑you‑can‑eat B menu for $30, featuring five beef cuts, 26 pork varieties, chicken, and...
The Iconic Dessert That Made Florida's Oldest Waterfront Restaurant Famous
Old Key Lime House, built in 1889 as the Lyman family home, is Florida’s oldest waterfront restaurant and a beloved Lantana landmark. Since Wayne Cordero opened the Old House Restaurant in 1989 and later renamed it in 2000, its signature...
Wolfgang Puck Left Home at 14 and Built a Legacy That Changed American Dining
Wolfgang Puck sat down for Season 4, Episode 4 of Food & Wine’s “Tinfoil Swans” podcast to recount his journey from a turbulent teenage escape to culinary icon. He describes leaving an abusive home at 14, learning pastry in a European kitchen, and his...
These Colorful Chocolate Candies Are One Of The Best Unexpected Beer Pairings
Two beverage experts explain how various beer styles can elevate the flavor of M&M candies. Stouts are recommended for plain chocolate M&Ms, while brown ales, Belgian dubbels, and cream ales complement flavored varieties such as caramel, peanut, and cookies‑and‑cream. Both...
UK’s GRUBBY Doubles Down on Frozen Ready Meals with Seven New Plant-Based Dishes
UK plant‑based kit brand GRUBBY has doubled its frozen ready‑meal portfolio, adding seven new dishes to bring the total to 16. The new meals, sold exclusively on its website, each provide about 25 g of protein, 10 g of fibre and 9.25...
HalalTrip Gastronomy Awards Go Regional with New Cities
The HalalTrip Gastronomy Awards, launched in Singapore in 2024, are expanding in 2026 to include Johor, Malaysia and Jakarta, Indonesia. The expansion was announced by Muhammad Imran, president of the Singapore Halal Culinary Federation, and Fazal Bahardeen, CEO of CrescentRating...
Mexican Magic: Santiago Lastra’s Recipes for Cheesy Mushroom Costras and Beetroot Tostadas
Santiago Lastra’s new cookbook *Mexican Soul: A New Style of Cooking* (priced at $38) showcases inventive plant‑based twists on classic Mexican fare, including a mushroom‑based costra and beetroot tostadas served on poppadoms. The book provides detailed recipes for homemade sauces such...
The Cut Of Fish You Should Think Twice About Grilling
Chef Saeng Douangdara advises grilling whole fish rather than fillets because the skin, bones and scales act as a natural barrier that keeps the flesh together, adds moisture and flavor, and looks impressive on the table. He recommends pat‑drying, generous...
Chicago Or New York: Which City Really Has The Best Food?
Chicago and New York City vie for the title of America’s top food destination, each boasting iconic dishes and celebrated eateries. Rankings are split—Food & Wine places New York first and Chicago second, while Conde Nast Traveler’s readers rank Chicago higher. Objective metrics tilt the balance...
The Celebrity Chef Products Anthony Bourdain Loathed
Anthony Bourdain publicly denounced celebrity‑branded spice lines, calling them vanity projects that strip food of its cultural context. He also lambasted trend‑driven items like pumpkin spice, the Unicorn Frappuccino, and over‑engineered dishes such as club sandwiches and reimagined Chicago pizza....
German Vaccine Scientists Are Now Applying Their Expertise to Scaling Cultivated Meat
The Max Planck Institute for Dynamics of Complex Technical Systems in Magdeburg has partnered with cultivated‑meat startup Innocent Meat on a two‑year ZELPI project to transfer vaccine‑scale perfusion techniques to food biotech. The collaboration will test Innocent Meat’s cell lines...