The menu wording, instead, serves less as information and more as part of the aesthetic project of the entire restaurant. “Beginnings” is more casual than “appetizers” to Wu-Bower, setting ...

Red Lobster's Crabfest is bringing in seafood boils bags, sangria flights and more. Here's the details and where to grab a ...

Washington's newest brewpub Tangled Roots has opened a new rooftop seating area, with specialty cocktails for summer. Take a ...

The Jumbo Lump Crab Cake at Tony’s of Lexington ($25) is served hot smoked paprika, shaved carrots and fennel and a mustard ...

Meadowlark Restaurant in Washington Twp. is featuring a huitlacoche tostada as an appetizer this weekend. Huitlacoche (pronounced weet-luh-kow-chay), also known as corn smut or the Mexican truffle ...

Don't expect that feeling to go away on your next visit to the restaurant, though. The company announced Thursday it is adding 23 new items to its menu while simultaneously removing 13 items.

At a tapas restaurant that would be 100% acceptable, but at practically every other restaurant, it seems weird. Nevermind that the server will question if that’s “all” I want.

It is no exaggeration to say that a restaurant's menu can determine whether it succeeds or fails. 'Restaurants don't have high profit margins, certainly less than 10 percent,' says Katherine ...