Mélisse in Santa Monica celebrates its 25th anniversary at a tough time for restaurants. Why has it lasted for so long? Chef Josiah Citrin’s ability to adapt, for one. Especially in the last three or ...

When Enrique Casarrubias came to Paris from Mexico in 2007, he had no intention to stay. He planned to follow a well-established playbook among international chefs, who make the pilgrimage to the ...

Fine dining in the U.S. isn’t what it used to be. Many customers are no longer interested in classic white tablecloths and 16-ounce New York strips; instead, it’s about cutting-edge culinary ...

After a long career in the service industry, including two seasons spent working in the French Alps, I've become pretty familiar with French dining. I've been privileged to eat at both fine-dining ...

The language that chefs use says as much about us as it does about them. By Sam Corbin Fine dining in America may be a privilege for the few, but its lore is universal. You know fancy when you see it: ...