fine dining

(Newser) - As diners become more sophisticated—in no small part due to the proliferation of cooking shows—even waiters known for their steel-trap memories are being forced to write down orders. “Whoever invented the Food Network should be shot,” one veteran Washington waiter complains to the Post . “Everyone’...

(Newser) - A gigantic bluefin tuna, weighing in at 512.8 pounds, sold for roughly $176,000 today in an auction in Japan, a sum not seen in nearly a decade. It was Japan’s first tuna auction of the year—amid rapidly declining bluefin stocks—yet it beat out the top...

(Newser) - Chef José Andrés’ newish Los Angeles restaurant, Bazaar, is all the things fine dining didn’t used to be—in a hotel, bar-centric, and focused entirely on small plates. It's also one thing few and fewer restaurants are now: profitable. It's the future, Katy McLaughlin predicts, for several reasons....