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Two bivalve experts have pried open a whole new line of work for the hospitality industry.

A sommelier has so little time tableside to guide a guest to the right wine. Here, five pros share the piece of advice they believe any wine lover should have when ordering a bottle or a glass.

At an all-you-can-eat Japanese food expo in Manhattan, thousands lined up to witness the ceremonial carving of an enormous bluefin tuna — and try a sample.

Eva Pilgrim sits down with the self-proclaimed first Asian woman of hip-hop Sophia Chang, to discuss how hip-hop connected her to her Asian heritage.

Restaurants field a high volume of phone calls from inquisitive tourists or diners running late. Increasingly, voice chatbots are picking up on the other end of the line.

Since he began writing restaurant reviews for The New York Times in 2012, Pete Wells became arguably the world's most powerful restaurant critic, until filing his final review this summer.

Eric Valdez of Naks is named a Chef To Watch by Plate Magazine

The diner comeback is an antidote to the luxury and exclusivity that’s become prevalent in New York with its ritzy members clubs and high-priced menus.

The first Top Chef winner, Harold Dieterle, makes great seafood on a Sicilian-leaning menu at Il Totano in Greenwich Village.

You’d probably get something like The Bronze Owl, from David Rabin of Temple Bar.

Meet the new kid on the block bringing innovation to the West Village’s wine bar scene.

T’s culture issue BEGINNERS: A first album, a first restaurant, a first time on Broadway.

TikTok and Instagram have turned up the heat on the New York City dim sum favorite.

The New York Times critic, Pete Wells, drops his annual ranking. See what’s new, what moved and what left the list.

The top PR firms in nightlife & dining.

A chef's three-continent journey, told through watches.

The sense of touch can be a crucial part of dining, one thing that some cultures have understood better than others.