Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. A menu is both ...

When you go out to a sit-down restaurant, you likely aren't going for a one-and-done quick service meal. Even at a chain establishment, it's customary to expect a proper dining environment, typically ...

Appetizers, finger foods, hors d'oeuvres ... Whatever you choose to call them, the small plates offered at almost every restaurant are nearly irresistible, whether you order them as something to pick ...

NEW YORK — We live in a messy revolutionary period for restaurants. The old rules for going out to eat, under which mom and dad ambled down a predictable path from appetizer to main course to dessert, ...

Its appetizer menu includes two specific dip options: White Queso and Spinach and Artichoke. The latter mixes the two vegetables into what's described as a "creamy" combo, topping it with shavings of ...

For restaurant operators, the menu is the heart of their business. It is their product. It is what brings people in the door. With some thoughtful strategy behind it, however, a menu can also be a ...