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A food-loving visitor will quickly learn that sardines, cod, and the iconic pastel de nata are great, but the Lisbon restaurant scene can offer much more. Portuguese cuisine draws on global flavors from the country’s centuries of trade, and Lisbon’s restaurateurs have access to top-quality fish and seafood, unique chee
This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. This is the first installment of our series Getting on the Map, presented by Apple Maps. Over the next three weeks, we’ll be sharing how some of the most cre
This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. Now Open is a yearlong series celebrating some of 2026’s most exciting new restaurants. Throughout the year, we’ll check in with teams in Chicago, New York C
In its first-ever partnership with Billboard, Eater will host El Pre Party during Latin Music Week: an exclusive pregame to En Vivo featuring bites and drinks from Miami’s hottest restaurants, including a special dish in collaboration with Walmart, and live experiences to get the night started right. Eat your way throu
A version of this post originally appeared in Eater Today, which spotlights the freshest news and stories from across the food world every day. Subscribe now. “There’s a rock in the sink!” That was the takeaway last winter after the East Coast contingent of the team that writes this newsletter met for brunch at Flynn M
We have reached that time of year again. Every good tomato suddenly prompts the pondering: Will this be the last one for the season? The heat begins to give way to crisper breezes, and we start to crave the comfort of windows fogged up from bubbling pots of soup instead of thinking about how to […]
You can tell a lot about someone by the way they talk about ranch dressing. Do they express Midwestern passion for the condiment, or coastal-elite distaste? Do they limit its usage to crisp iceberg lettuce salads, or do they become a jester of pairings, drizzling the sauce over steak, pasta, and even cereal? “I love […
I love New York City in the summer, especially this past one, but I grew up in the shadow of the Rocky Mountains. I’m in my late 20s, I rock climb, and I live in Brooklyn, so of course I have an upstate New York itinerary for you. My partner’s mom’s partner (yes) has a […]
When it comes to finding gifts for people who love to cook, I stand by a simple gift shopping mantra: Know what your giftee likes, and then expand upon (or improve) their area of interest. Meaning, if they’re always tracking down rare spices, gift them a pirate’s hoard of blends from one of our favorite […]
Every time I see a meat tenderizer, I think of my mother. Specifically of the way in which she, as someone wary of emotional vulnerability yet full of affection (classic Boomer combo), decided to make Austrian pork schnitzel her love language — and the meat tenderizer her translator. In hindsight, that steel hammer was
We’re excited to invite you to Eater Off Menu, a night dedicated to tasting what’s trending and what’s next in food and drink at our biggest Los Angeles event ever. From the current British food invasion and steakhouse boom to Korean salt bread, tinned vegetables, attention-grabbing pancakes, and loaded spice bags, the
All this week, the Eater Today newsletter is dedicated to editor Hot Takes, a way to release the pressure valve of crankiness that comes with sweating your way through the end of summer. This story was previously published as part of that series. Subscribe to Eater Today to see more of our editors’ boldest opinions […]
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