The list of 42 restaurants was assembled independently by Condé Nast Traveler editors and reviewed with help from a local contributor who has visited each place. The selection spans high-end and affordable dining, with attention paid to standout dishes, location, service, and also inclusivity and sustainability. The guide is updated as new restaurants open and as existing ones change.

From understated counters to dramatic hotel dining rooms

Among the featured restaurants is Miyawaki in Mita, a discreet spot whose calm dining room hides a kitchen focused on seasonal ingredients and careful technique. Chef Kenta Miyawaki shops at Toyosu each morning and builds menus around what looks best, from a lunchtime set with charcoal-grilled unagi and donabe rice to seasonal omakase dinners that shift with the weather. The wine list is also unusually deep for the setting, with Burgundy, Bordeaux, and a few bottles from outside France.

In Shibuya, Suba VS brings a Kyoto soba concept to Tokyo in a spare, concrete space with no obvious signage. Guests order at a small window and return their bowls when finished. The noodles are delicate, and the toppings lean inventive, including Shinji Lake clams with green mandarin oil and a Shibuya-only chicken tempura seasoned with “Mao Zedong spice.” Its signature dish is beef soba topped with an onsen egg. At the other end of the spectrum, Bulgari Il Ristorante Niko Romito occupies the 40th floor of the Bulgari Hotel in Yaesu, where large windows look toward the Imperial Palace. The restaurant reflects Niko Romito’s minimalist approach, with Tokyo-specific dishes such as linguine with wagyu sauce and braised Ise-ebi lobster with buckwheat tea and chili pepper.

Together, the restaurants in the guide show how Tokyo’s dining culture keeps expanding beyond any single idea of Japanese cuisine. The report suggests that the city’s appeal now lies as much in its global influences and neighborhood variety as in its classic traditions.

Source: cntraveler.com

The post Travel in Asia: 42 of Tokyo’s Best Restaurants for a 2026 Trip appeared first on Traveler Dreams.

According to the report, chef Larry Feldmeier, who previously served as chef de cuisine at Oriole, and co-partner Noah Sandoval, Oriole’s executive chef, wanted the restaurant to feel welcoming without losing the creativity associated with their earlier work. The kitchen’s approach reflects that balance. One of the standout preparations is stuffed quail in the fourth course, made with freshly ground chicken blended with truffle and mustard, then piped into dry-aged birds before they are left to dry further ahead of service.

Other dishes show the same mix of comfort and technique. A short rib sandwich, brushed with steak sauce, was inspired by Chicago’s recent enthusiasm for upscale burgers, though it is presented as something slightly different. The pasta course centers on mezzelune, half-moon ravioli filled with cheese and potato and served in a creamy beurre monté with fresh peas. Chicken brodo arrives on the side, meant to be poured over the pasta, while puffed grain toast with buckwheat butter rounds out the course.

The opening bites on the prix-fixe menu lean playful and rich. Guests may start with a savory sunchoke beignet filled with truffle and sunchoke custard, followed by foie gras mousse layered inside a stroopwafel with rhubarb jam and strawberries, or a smoked trout tart. Feldmeier said the goal was to create a place with something for everyone, rather than chase awards. At All Well, the emphasis is on doing food the team believes in and is proud to serve.

Source: eater.com

The post Chicago’s All Well Brings Creative Dining to a More Casual Setting appeared first on Traveler Dreams.

Among the standout options inside the park is Big Meadows Lodge, a historic stay with a mix of original lodge rooms, cabins, and suite-style accommodations. Its appeal is partly practical: guests can eat, shop, and explore without needing to drive elsewhere. The lodge is close to the visitor center and offers access to a short hike to Blackrock Overlook, which reaches 3,500 feet and delivers wide mountain views. Another high-elevation choice is Skyland Lodge, located at the highest point along Skyline Drive at 3,680 feet. The property is known for its terrace dining, its blackberry ice cream pie, and its connection to the park’s early history.

Just beyond the park, Luray offers a different kind of base for visitors, especially those interested in combining mountain scenery with cave exploration. The Mimslyn Inn is set about 16 miles from Shenandoah National Park and includes landscaped grounds, walking paths, firepits, pools, and a hammock garden. Its historic cottages can accommodate larger groups, making the property a fit for family trips or multigenerational stays. In Staunton, The Blackburn Inn brings another historic setting, with a main building dating to 1828, spacious guest rooms, and easy access to downtown dining and entertainment. According to the report, it suits travelers who want to pair hiking with boutique shopping, good food, and evening activities.

Together, these stays reflect the range of experiences available around Shenandoah National Park, from lodge-style lodging within the park itself to inns and cottages in nearby towns. Whether the goal is immediate trail access, panoramic mountain views, or a more leisurely base with restaurants and local attractions close by, the region offers several places that make time in Virginia’s mountains feel even more memorable.

Source: cntraveler.com

The post Where to Stay Near Shenandoah National Park for Blue Ridge Views and Trail Access appeared first on Traveler Dreams.

More than 30 of New York’s most talked-about chefs and restaurants took part, joined by a few names from outside the city as well. The lineup included banh mi from East Village favorite Bánh Anh Em, burritos from Park Slope’s Vato, and pizza from Sally’s Apizza and Frank Pepe in New Haven. The mood stayed upbeat as attendees tried to score goals through an inflatable Lifeway Kefir bottle and sampled the brand’s probiotic drinks and cheeses.

Elsewhere, visitors stopped for photos beside a giant Maruchan ramen cup installation and tasted a ramen trio created by Seattle chef Shota Nakajima, inspired by Japan, South Korea, and the United States. Guests then voted on the version they liked best. At A Taste of NYC, presented by Square, diners tried free bites from Gourmega, the new restaurant from the founders of Ghetto Gastro, along with sweets from Edible such as cheesecake, brownies, and chocolate-covered fruit. Morton Salt tote bags were on hand for carrying extras home.

A Taste of Asia, presented by Cathay Pacific, leaned into travel and culinary discovery with a photobooth and a live demo from Bonnie’s chef Calvin Eng, who made Hong Kong-style French toast. Other offerings there included Filipino beef adobo short rib and Thai massaman duck croquettes. In the VIP lounge, also presented by Cathay Pacific, guests sampled bites from Dominique Ansel, South Philly Barbacoa, Jose Andres’s Mercado Little Spain, and Sushi Noz, while an open bar kept drinks flowing. S. Pellegrino and Aqua Panna served spritzes and seltzers, Dole offered fruit cups and pineapple juice mocktails, and Manhattan Beer Distributors and Milagro tequila added more options to the mix. According to the report, the event underscored how food and sports can bring people together, with everyone leaving a winner at World’s Fare.

Source: eater.com

The post At Eater World’s Fare, Global Street Eats Met Soccer Fever in New York appeared first on Traveler Dreams.

According to the report, the feature is meant to deepen Eater’s restaurant coverage and make it easier for users to discover standout spots while traveling and eating out. The app already includes tools such as delivery ordering and ride booking, but the notes function is being presented as one of the most useful additions because it captures the details that turn a simple listing into a more helpful dining guide.

The article also points to how user notes can help surface places that might otherwise fly under the radar, from neighborhood bars to taco stands. Eater says those contributions can also signal to editors which restaurants deserve closer attention. To illustrate the feature, the piece shares recent notes from Eater staff about restaurants in New York City, Washington, D.C., Los Angeles, the Catskills, Portland, and Chicago, each offering a personal take on dishes, atmosphere, and overall experience.

Among the examples are praise for Thai Diner in New York City, a nod to Filipino dishes and tiki drinks at Tiki on 18th in Washington, D.C., and enthusiasm for the late-night energy and cocktails at OyBar in Los Angeles. Other staff notes highlight fish and chips near the Roxbury Motel in the Catskills, a special-occasion meal at Nodoguro in Portland, and a long-running Chicago grocery known for sandwiches and giardiniera. Eater says users can download the app to explore more of these notes and add their own.

Source: eater.com

The post The Eater App Adds a New Way to Share Restaurant Notes appeared first on Traveler Dreams.

Among the standout titles is Cats: The Jellicle Ball, a reworking of Andrew Lloyd Webber’s musical that places New York’s queer ballroom culture at the center of the action. The production, which recently won three Tony Awards, features elaborate costumes, energetic choreography, and a competitive structure in which performers appear as human “cats” dancing to house music. Each performance also includes a rotating guest judge, with names such as Matt Rogers, Bowen Yang, Gayle King, and costume designer Qween Jean appearing in the role. The show is playing through Saturday, August 8.

On Broadway, Two Strangers (Carry a Cake Across New York) follows a British visitor and a New Yorker over a few hectic days after an airport pickup leads to an unexpected connection. The eight-time Tony-nominated musical comedy, which arrived from London in 2025, is described as warm, funny, and especially appealing to anyone with an interest in musicals or the city itself. It runs through Sunday, November 22, and a North American tour is set to begin in fall 2027. Another Broadway option, Every Brilliant Thing, centers on audience participation and has now shifted to Tracee Ellis Ross in the lead role, with the story touching on depression and suicide while ultimately landing on an uplifting note. It is playing through Sunday, August 9.

For travelers looking for something more immersive, Masquerade offers a fresh take on The Phantom of the Opera by placing audiences inside the world of Christine and the Phantom. The production uses multiple floors and sets in an abandoned art supply store, creating a fully realized environment that blends spectacle, movement, and close-up theatricality. It is scheduled to run through Sunday, January 31, 2027, and, according to the report, may appeal to both longtime fans and skeptics willing to be converted.

Source: cntraveler.com

The post The New York City Theater Shows Worth Catching Right Now, On and Off Broadway appeared first on Traveler Dreams.

The article opens with a scene from a small Vietnamese restaurant in Brooklyn, where one front-of-house worker was handling several jobs at once: hosting, serving, and running food. While dine-in traffic was light, the worker was still rushing between tables and delivery pickups, with stacks of long receipts attached to to-go bags and a steady stream of orders waiting to go out. That kind of pressure, the report suggests, has become more common as apps such as Grubhub, Caviar, DoorDash, and Uber Eats have expanded.

Food runners are now expected to do much more than simply move plates from kitchen to customer. In many places, they are also assembling, packing, labeling, and handing off takeout orders, while occasionally helping with table service and cleanup. The pay, however, has not necessarily kept pace. According to ZipRecruiter, the average hourly wage for food runners in New York City is about $14, and the national average income is around $28,400 before tips.

The report also highlights how tip distribution can leave runners at a disadvantage. At one Brooklyn restaurant group location, staff members other than management and floor captains receive hourly minimum wage plus a share of the tip pool, but bartenders and servers take a larger portion than food runners and barbacks. One runner interviewed for the piece said delivery apps now account for roughly a quarter of the restaurant’s daily revenue and that the rise in Uber Eats orders has significantly changed her workload. She described packaging large and complicated orders, including catering, as time-consuming work that interrupts dine-in service, and said workers have asked management for either a bigger share of tips or a raise in hourly pay. So far, she said, those concerns have been met with sympathy but no change.

Beyond compensation, the article points to another operational strain: the effect of delivery volume on in-person dining. Workers say the extra app orders slow service for guests inside the restaurant, and one possible short-term fix mentioned in the piece is turning off Uber Eats at busy times, though that solution has not been implemented. The broader picture, according to the report, is that food runners are absorbing more of the labor created by delivery apps while remaining one of the least recognized and least rewarded parts of the restaurant team.

Source: eater.com

The post How Delivery Apps Are Reshaping the Food Runner Job appeared first on Traveler Dreams.

Feldmeier says the atmosphere is meant to feel reassuring from the moment guests walk in, with the food and cocktails already carefully worked out. The restaurant’s name also grew out of the team’s own shorthand. While working together at Oriole, Feldmeier and chef-partner Noah Sandoval would text each other “all well” when one of them was out of town to check in on the restaurant and on everyone there. That phrase eventually became the basis for the new place’s identity.

In an interview, Feldmeier said the opening in April has gone smoothly once the doors were open, even though the lead-up included some supply problems. Items ordered months in advance, including glassware and plates, did not arrive on schedule. Staffing also required improvisation, with much of the team assembled through word of mouth and personal connections from previous jobs. Some employees did not begin until opening day, which made the process feel especially fast-moving.

That speed shaped the way the restaurant was trained. Feldmeier said the space was secured in January, with much of the work happening in February and March, followed quickly by friends-and-family meals and then the opening itself. Rather than long training periods, the team largely learned by doing, adjusting stations and systems as they went. According to Feldmeier, that approach suited a group of experienced people who already knew how to work together.

All Well is also trying to separate itself from Oriole rather than read as a second version of it. Feldmeier said that was one of the biggest conversations before opening, since the two restaurants share a similar culinary sensibility but were meant to serve different experiences. Early on, many guests were Oriole regulars, though the audience is beginning to broaden. For now, the restaurant is still working to make clear that it stands on its own, even as it draws on the same level of precision that made its sister restaurant so well known.

Source: eater.com

The post Chicago’s All Well Is Recasting Fine Dining as a More Relaxed Prix Fixe Experience appeared first on Traveler Dreams.

The series focuses on signature dishes that appear on nearly every table at a restaurant, using each episode to break down one standout dish from start to finish. The pilot centers on Lori Jayne, the Brooklyn bar inside Danger Danger, where chef Sam Braverman is behind the kitchen. The episode follows Braverman’s steak frites through butchery, fry preparation, steak butter, sauce, and final plating, giving viewers a close look at how the dish comes together.

That attention helped the episode travel well beyond the restaurant itself. According to the report, it drew more than 1 million views in three days and prompted viewers to try making the dish at home. It also had a direct effect on the restaurant, where so many diners ordered the steak frites that Lori Jayne sold out of the dish.

This is Eater’s sixth Daytime Emmy nomination overall, including multiple previous nods in the Short Form Program category. The 53rd annual Daytime Emmy ceremony is scheduled to take place in Los Angeles on Friday, October 30.

Source: eater.com

The post Eater Earns a 2026 Daytime Emmy Nod for Its Food Video Series appeared first on Traveler Dreams.

Among the places and details that stand out to him are the San Francisco Museum of Modern Art, where Ellsworth Kelly’s Blue Green Black Red is on view, and the city’s distinctive neighborhoods. He points to North Beach for its color and atmosphere, Chinatown for the Golden Gate Fortune Cookie Factory, and the Ferry Building farmers market, which he praises for its local food sourcing. He also enjoys crossing the bay to Muir Woods National Monument, where old-growth trees add another layer to the region’s appeal.

Posen’s appreciation for San Francisco is also shaping his work at Gap Inc., which includes Gap, Old Navy, and Banana Republic. He says the city’s energy shows up in the clothes, from relaxed tailoring to bright color. He has referenced San Francisco Bay in a denim gown he designed for Da’Vine Joy Randolph at the Met Gala, and he has also pointed to the city’s influence on collections and reissues tied to his fashion work.

Beyond the landmarks and the design inspiration, Posen is drawn to the city’s style culture. He describes it as a place where bold self-expression and understated California ease coexist, with everything from dramatic personal style to a more minimal, casual look. For him, San Francisco has also changed his own wardrobe, down to a newfound love of linen.

Source: cntraveler.com

The post Why Zac Posen Is Embracing San Francisco as His New Home Base appeared first on Traveler Dreams.

The list of 42 restaurants was assembled independently by Condé Nast Traveler editors and reviewed with help from a local contributor who has visited each place. The selection spans high-end and affordable dining, with attention paid to standout dishes, location, service, and also inclusivity and sustainability. The guide is updated as new restaurants open and as existing ones change.

From understated counters to dramatic hotel dining rooms

Among the featured restaurants is Miyawaki in Mita, a discreet spot whose calm dining room hides a kitchen focused on seasonal ingredients and careful technique. Chef Kenta Miyawaki shops at Toyosu each morning and builds menus around what looks best, from a lunchtime set with charcoal-grilled unagi and donabe rice to seasonal omakase dinners that shift with the weather. The wine list is also unusually deep for the setting, with Burgundy, Bordeaux, and a few bottles from outside France.

In Shibuya, Suba VS brings a Kyoto soba concept to Tokyo in a spare, concrete space with no obvious signage. Guests order at a small window and return their bowls when finished. The noodles are delicate, and the toppings lean inventive, including Shinji Lake clams with green mandarin oil and a Shibuya-only chicken tempura seasoned with “Mao Zedong spice.” Its signature dish is beef soba topped with an onsen egg. At the other end of the spectrum, Bulgari Il Ristorante Niko Romito occupies the 40th floor of the Bulgari Hotel in Yaesu, where large windows look toward the Imperial Palace. The restaurant reflects Niko Romito’s minimalist approach, with Tokyo-specific dishes such as linguine with wagyu sauce and braised Ise-ebi lobster with buckwheat tea and chili pepper.

Together, the restaurants in the guide show how Tokyo’s dining culture keeps expanding beyond any single idea of Japanese cuisine. The report suggests that the city’s appeal now lies as much in its global influences and neighborhood variety as in its classic traditions.

Source: cntraveler.com

The post Travel in Asia: 42 of Tokyo’s Best Restaurants for a 2026 Trip appeared first on Traveler Dreams.

According to the report, chef Larry Feldmeier, who previously served as chef de cuisine at Oriole, and co-partner Noah Sandoval, Oriole’s executive chef, wanted the restaurant to feel welcoming without losing the creativity associated with their earlier work. The kitchen’s approach reflects that balance. One of the standout preparations is stuffed quail in the fourth course, made with freshly ground chicken blended with truffle and mustard, then piped into dry-aged birds before they are left to dry further ahead of service.

Other dishes show the same mix of comfort and technique. A short rib sandwich, brushed with steak sauce, was inspired by Chicago’s recent enthusiasm for upscale burgers, though it is presented as something slightly different. The pasta course centers on mezzelune, half-moon ravioli filled with cheese and potato and served in a creamy beurre monté with fresh peas. Chicken brodo arrives on the side, meant to be poured over the pasta, while puffed grain toast with buckwheat butter rounds out the course.

The opening bites on the prix-fixe menu lean playful and rich. Guests may start with a savory sunchoke beignet filled with truffle and sunchoke custard, followed by foie gras mousse layered inside a stroopwafel with rhubarb jam and strawberries, or a smoked trout tart. Feldmeier said the goal was to create a place with something for everyone, rather than chase awards. At All Well, the emphasis is on doing food the team believes in and is proud to serve.

Source: eater.com

The post Chicago’s All Well Brings Creative Dining to a More Casual Setting appeared first on Traveler Dreams.

Among the standout options inside the park is Big Meadows Lodge, a historic stay with a mix of original lodge rooms, cabins, and suite-style accommodations. Its appeal is partly practical: guests can eat, shop, and explore without needing to drive elsewhere. The lodge is close to the visitor center and offers access to a short hike to Blackrock Overlook, which reaches 3,500 feet and delivers wide mountain views. Another high-elevation choice is Skyland Lodge, located at the highest point along Skyline Drive at 3,680 feet. The property is known for its terrace dining, its blackberry ice cream pie, and its connection to the park’s early history.

Just beyond the park, Luray offers a different kind of base for visitors, especially those interested in combining mountain scenery with cave exploration. The Mimslyn Inn is set about 16 miles from Shenandoah National Park and includes landscaped grounds, walking paths, firepits, pools, and a hammock garden. Its historic cottages can accommodate larger groups, making the property a fit for family trips or multigenerational stays. In Staunton, The Blackburn Inn brings another historic setting, with a main building dating to 1828, spacious guest rooms, and easy access to downtown dining and entertainment. According to the report, it suits travelers who want to pair hiking with boutique shopping, good food, and evening activities.

Together, these stays reflect the range of experiences available around Shenandoah National Park, from lodge-style lodging within the park itself to inns and cottages in nearby towns. Whether the goal is immediate trail access, panoramic mountain views, or a more leisurely base with restaurants and local attractions close by, the region offers several places that make time in Virginia’s mountains feel even more memorable.

Source: cntraveler.com

The post Where to Stay Near Shenandoah National Park for Blue Ridge Views and Trail Access appeared first on Traveler Dreams.

More than 30 of New York’s most talked-about chefs and restaurants took part, joined by a few names from outside the city as well. The lineup included banh mi from East Village favorite Bánh Anh Em, burritos from Park Slope’s Vato, and pizza from Sally’s Apizza and Frank Pepe in New Haven. The mood stayed upbeat as attendees tried to score goals through an inflatable Lifeway Kefir bottle and sampled the brand’s probiotic drinks and cheeses.

Elsewhere, visitors stopped for photos beside a giant Maruchan ramen cup installation and tasted a ramen trio created by Seattle chef Shota Nakajima, inspired by Japan, South Korea, and the United States. Guests then voted on the version they liked best. At A Taste of NYC, presented by Square, diners tried free bites from Gourmega, the new restaurant from the founders of Ghetto Gastro, along with sweets from Edible such as cheesecake, brownies, and chocolate-covered fruit. Morton Salt tote bags were on hand for carrying extras home.

A Taste of Asia, presented by Cathay Pacific, leaned into travel and culinary discovery with a photobooth and a live demo from Bonnie’s chef Calvin Eng, who made Hong Kong-style French toast. Other offerings there included Filipino beef adobo short rib and Thai massaman duck croquettes. In the VIP lounge, also presented by Cathay Pacific, guests sampled bites from Dominique Ansel, South Philly Barbacoa, Jose Andres’s Mercado Little Spain, and Sushi Noz, while an open bar kept drinks flowing. S. Pellegrino and Aqua Panna served spritzes and seltzers, Dole offered fruit cups and pineapple juice mocktails, and Manhattan Beer Distributors and Milagro tequila added more options to the mix. According to the report, the event underscored how food and sports can bring people together, with everyone leaving a winner at World’s Fare.

Source: eater.com

The post At Eater World’s Fare, Global Street Eats Met Soccer Fever in New York appeared first on Traveler Dreams.

According to the report, the feature is meant to deepen Eater’s restaurant coverage and make it easier for users to discover standout spots while traveling and eating out. The app already includes tools such as delivery ordering and ride booking, but the notes function is being presented as one of the most useful additions because it captures the details that turn a simple listing into a more helpful dining guide.

The article also points to how user notes can help surface places that might otherwise fly under the radar, from neighborhood bars to taco stands. Eater says those contributions can also signal to editors which restaurants deserve closer attention. To illustrate the feature, the piece shares recent notes from Eater staff about restaurants in New York City, Washington, D.C., Los Angeles, the Catskills, Portland, and Chicago, each offering a personal take on dishes, atmosphere, and overall experience.

Among the examples are praise for Thai Diner in New York City, a nod to Filipino dishes and tiki drinks at Tiki on 18th in Washington, D.C., and enthusiasm for the late-night energy and cocktails at OyBar in Los Angeles. Other staff notes highlight fish and chips near the Roxbury Motel in the Catskills, a special-occasion meal at Nodoguro in Portland, and a long-running Chicago grocery known for sandwiches and giardiniera. Eater says users can download the app to explore more of these notes and add their own.

Source: eater.com

The post The Eater App Adds a New Way to Share Restaurant Notes appeared first on Traveler Dreams.

Among the standout titles is Cats: The Jellicle Ball, a reworking of Andrew Lloyd Webber’s musical that places New York’s queer ballroom culture at the center of the action. The production, which recently won three Tony Awards, features elaborate costumes, energetic choreography, and a competitive structure in which performers appear as human “cats” dancing to house music. Each performance also includes a rotating guest judge, with names such as Matt Rogers, Bowen Yang, Gayle King, and costume designer Qween Jean appearing in the role. The show is playing through Saturday, August 8.

On Broadway, Two Strangers (Carry a Cake Across New York) follows a British visitor and a New Yorker over a few hectic days after an airport pickup leads to an unexpected connection. The eight-time Tony-nominated musical comedy, which arrived from London in 2025, is described as warm, funny, and especially appealing to anyone with an interest in musicals or the city itself. It runs through Sunday, November 22, and a North American tour is set to begin in fall 2027. Another Broadway option, Every Brilliant Thing, centers on audience participation and has now shifted to Tracee Ellis Ross in the lead role, with the story touching on depression and suicide while ultimately landing on an uplifting note. It is playing through Sunday, August 9.

For travelers looking for something more immersive, Masquerade offers a fresh take on The Phantom of the Opera by placing audiences inside the world of Christine and the Phantom. The production uses multiple floors and sets in an abandoned art supply store, creating a fully realized environment that blends spectacle, movement, and close-up theatricality. It is scheduled to run through Sunday, January 31, 2027, and, according to the report, may appeal to both longtime fans and skeptics willing to be converted.

Source: cntraveler.com

The post The New York City Theater Shows Worth Catching Right Now, On and Off Broadway appeared first on Traveler Dreams.

The article opens with a scene from a small Vietnamese restaurant in Brooklyn, where one front-of-house worker was handling several jobs at once: hosting, serving, and running food. While dine-in traffic was light, the worker was still rushing between tables and delivery pickups, with stacks of long receipts attached to to-go bags and a steady stream of orders waiting to go out. That kind of pressure, the report suggests, has become more common as apps such as Grubhub, Caviar, DoorDash, and Uber Eats have expanded.

Food runners are now expected to do much more than simply move plates from kitchen to customer. In many places, they are also assembling, packing, labeling, and handing off takeout orders, while occasionally helping with table service and cleanup. The pay, however, has not necessarily kept pace. According to ZipRecruiter, the average hourly wage for food runners in New York City is about $14, and the national average income is around $28,400 before tips.

The report also highlights how tip distribution can leave runners at a disadvantage. At one Brooklyn restaurant group location, staff members other than management and floor captains receive hourly minimum wage plus a share of the tip pool, but bartenders and servers take a larger portion than food runners and barbacks. One runner interviewed for the piece said delivery apps now account for roughly a quarter of the restaurant’s daily revenue and that the rise in Uber Eats orders has significantly changed her workload. She described packaging large and complicated orders, including catering, as time-consuming work that interrupts dine-in service, and said workers have asked management for either a bigger share of tips or a raise in hourly pay. So far, she said, those concerns have been met with sympathy but no change.

Beyond compensation, the article points to another operational strain: the effect of delivery volume on in-person dining. Workers say the extra app orders slow service for guests inside the restaurant, and one possible short-term fix mentioned in the piece is turning off Uber Eats at busy times, though that solution has not been implemented. The broader picture, according to the report, is that food runners are absorbing more of the labor created by delivery apps while remaining one of the least recognized and least rewarded parts of the restaurant team.

Source: eater.com

The post How Delivery Apps Are Reshaping the Food Runner Job appeared first on Traveler Dreams.

Feldmeier says the atmosphere is meant to feel reassuring from the moment guests walk in, with the food and cocktails already carefully worked out. The restaurant’s name also grew out of the team’s own shorthand. While working together at Oriole, Feldmeier and chef-partner Noah Sandoval would text each other “all well” when one of them was out of town to check in on the restaurant and on everyone there. That phrase eventually became the basis for the new place’s identity.

In an interview, Feldmeier said the opening in April has gone smoothly once the doors were open, even though the lead-up included some supply problems. Items ordered months in advance, including glassware and plates, did not arrive on schedule. Staffing also required improvisation, with much of the team assembled through word of mouth and personal connections from previous jobs. Some employees did not begin until opening day, which made the process feel especially fast-moving.

That speed shaped the way the restaurant was trained. Feldmeier said the space was secured in January, with much of the work happening in February and March, followed quickly by friends-and-family meals and then the opening itself. Rather than long training periods, the team largely learned by doing, adjusting stations and systems as they went. According to Feldmeier, that approach suited a group of experienced people who already knew how to work together.

All Well is also trying to separate itself from Oriole rather than read as a second version of it. Feldmeier said that was one of the biggest conversations before opening, since the two restaurants share a similar culinary sensibility but were meant to serve different experiences. Early on, many guests were Oriole regulars, though the audience is beginning to broaden. For now, the restaurant is still working to make clear that it stands on its own, even as it draws on the same level of precision that made its sister restaurant so well known.

Source: eater.com

The post Chicago’s All Well Is Recasting Fine Dining as a More Relaxed Prix Fixe Experience appeared first on Traveler Dreams.

The series focuses on signature dishes that appear on nearly every table at a restaurant, using each episode to break down one standout dish from start to finish. The pilot centers on Lori Jayne, the Brooklyn bar inside Danger Danger, where chef Sam Braverman is behind the kitchen. The episode follows Braverman’s steak frites through butchery, fry preparation, steak butter, sauce, and final plating, giving viewers a close look at how the dish comes together.

That attention helped the episode travel well beyond the restaurant itself. According to the report, it drew more than 1 million views in three days and prompted viewers to try making the dish at home. It also had a direct effect on the restaurant, where so many diners ordered the steak frites that Lori Jayne sold out of the dish.

This is Eater’s sixth Daytime Emmy nomination overall, including multiple previous nods in the Short Form Program category. The 53rd annual Daytime Emmy ceremony is scheduled to take place in Los Angeles on Friday, October 30.

Source: eater.com

The post Eater Earns a 2026 Daytime Emmy Nod for Its Food Video Series appeared first on Traveler Dreams.

Among the places and details that stand out to him are the San Francisco Museum of Modern Art, where Ellsworth Kelly’s Blue Green Black Red is on view, and the city’s distinctive neighborhoods. He points to North Beach for its color and atmosphere, Chinatown for the Golden Gate Fortune Cookie Factory, and the Ferry Building farmers market, which he praises for its local food sourcing. He also enjoys crossing the bay to Muir Woods National Monument, where old-growth trees add another layer to the region’s appeal.

Posen’s appreciation for San Francisco is also shaping his work at Gap Inc., which includes Gap, Old Navy, and Banana Republic. He says the city’s energy shows up in the clothes, from relaxed tailoring to bright color. He has referenced San Francisco Bay in a denim gown he designed for Da’Vine Joy Randolph at the Met Gala, and he has also pointed to the city’s influence on collections and reissues tied to his fashion work.

Beyond the landmarks and the design inspiration, Posen is drawn to the city’s style culture. He describes it as a place where bold self-expression and understated California ease coexist, with everything from dramatic personal style to a more minimal, casual look. For him, San Francisco has also changed his own wardrobe, down to a newfound love of linen.

Source: cntraveler.com

The post Why Zac Posen Is Embracing San Francisco as His New Home Base appeared first on Traveler Dreams.