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The abalone bisque, lower right, is served on the Steinbeck Platter during happy hour at The Sardine Factory in Monterey.
Turkey is the only country in the world located on two continents, a bridge of sorts among Europe, Asia, and the Middle East, making it one of the world's true melting pots.
Leave it to San Francisco to turn one of the simplest and cheapest dishes into the trendy snack du jour.
The Pilot House restaurant will reopen as Rixs' on the Rocks in early June, co-owners Dave Rix and Jessica Gensiewski told the Times Herald of Port Huron .
Few categories of American cuisine are as robust and impervious to fashion as soul food.
For some reason, sports in Indianapolis get all the attention. But instead of focusing on the Indy 500 or the Colts, we should start paying attention to the Midwestern capital city's food scene.
Chef Robert Wiedmaier, seen here outside Brasserie Beck in the fall of 2013, will partner with airport concessions firm OTG on a restaurant for Reagan National Airport.
Thirty-five-year-old Daniel Meiser quips that his brother has diagnosed him with "entrepreneurial ADD" and says he's not sure whether that's a compliment.
Justin Lovelace admits he might have underestimated his customers' infatuation with fried chicken and waffles.
Northeast Ohio's dynamic dining scene continues to unfold as one of America's best.
KCBS radio "Foodie Chap" and KPIX 5 television "Eye On The Bay" host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.
Where can you sample foods from nine of Orlando's premiere restaurants in the same afternoon? Taste of Pointe Orlando will be held Sunday, April 27, 2014, from 2:00 - 5:00 p.m. and offers food from these award-winning restaurants in a relaxing atmosphere.
What began with such bold promise – $10 plates with really good ingredients – quickly began to unravel.
Proving to be just as varied as their fine-dine cousins, the past few months have seen a spate of new Quick Service Restaurants setting up shop in practically every part of the city.
Ryan DuVall, restaurant critic for The Journal Gazette, was a "foodie" long before joining The Journal Gazette in 1999.