There's a particular moment that happens at a certain kind of restaurant. You sit down, a server hands you a single card with a printed list of twelve to twenty-two courses, and politely explains that ...

In 1981, Mimi Sheraton, the New York Times restaurant critic at the time, was fed up with tasting menus. Nouvelle cuisine was all the rage, and this new trend, tasting menus (aka the “menu de ...

Scoring a reservation for a tasting menu at five-star restaurants like Alinea or The French Laundry comes with expectations of extravagance. These traditional fine-dining experiences are often set in ...

Chef Charlie Mitchell preparing a dish at Saga. Photo: Thomas Prior Chef Charlie Mitchell preparing a dish at Saga. Photo: Thomas Prior Over ten courses at Cove, whose pale-wood-paneled rooms manifest ...

We recently touched on the growing trend of tasting menus and noted how popular they have become, not only here, but all over the country. In that article about Quarter Acre’s ever-changing daily chef ...

Tasting menus have been a cornerstone of fine dining in major cities globally, have never really caught on locally. However since the Michelin Guide landed in Dallas, a shift is taking place across ...

At one point, Dallas even had an all-tasting restaurant in Lower Greenville’s Carte Blanche. But the latest wave of these menus, which began rolling out last fall, boasts a significant change: a ...