restaurants

Best and worst restaurants from all over the world, featuring some of our favorite or worst dishes and desserts.

Fish-Head Drinking Isn’t a Shandong Rule. I Lived There 40 Years and Never Saw It.
Last winter, in a small restaurant in Jinan, a fish stew in an iron pot had just arrived. A Shandong man turned the fish head toward me and asked, “Is fish-head drinking really that fierce in Henan?”
By Jin5 days ago in Feast
I Cooked 16 Flowers in One Spring. One Numbed My Tongue.
Eating Flowers The first time someone told me daylilies could be eaten, I put my chopsticks down. The plate was already on the table: green-yellow buds, thin and straight, mixed with pork slices. I asked, “This is a flower?” Nobody answered. My aunt took a piece and put it in my bowl. I ate it. It tasted like a mushroom that had learned to be tender. I ate three bowls of rice.
By Jin5 days ago in Feast
Closing the Emotional Buffet.
The word mistress implies a secret. It suggests a woman hidden away in the dark, kept under lock and key, brought out only when it is convenient, and tucked back into the shadows when the real world demands attention. But an emotional mistress doesn’t hide her body; she hides her soul. She is the woman who leaves the door to her mind wide open, allowing broken, fragile, hollow men to walk inside, dust their boots off, dump their heavy baggage on her rug, and drink until they are full.
By Syl De'Vil7 days ago in Feast
My Starbucks Early Fall 2026 Menu Review
Late summer usually brings the arrival of new Starbucks drinks . This year, it's the Banana Bread Matcha, Pumpkin Cream Chai and the iconic Pumpkin Spice Latte, which is so famous that it has its own acronym (PSL). I'm not a fan of autumn flavors--just the taste of cinnamon and nutmeg reminds me that cold temperatures and long nights are coming--but after all these years, I had to try the PSL and see what the fuss is about. Some drinks were surprising, and others were disappointing, and you're about to bear witness in my honest, non-sponsored Starbucks review.
By Kaitlin Shanks8 days ago in Feast
The Taste of Home
I haven't been back to that market in a long time. The market began at six every morning. People arrived early to prepare for business, arranging fresh vegetables, fish, and meat, putting price tags on everything, and waiting for customers to come. They bargained, negotiated, and eventually settled on what felt like a fair exchange.
By Alix10 days ago in Feast
The Orange Peel Waterfall: A Lesson in Being Seen
One photo shows orange peels pouring down from a stall. From a distance, it looks like a bowl of noodles overflowing onto the street. Another shows a huge skeleton propped up in front of a barbecue stand. A third reveals a supermarket owner who used dried chilies and garlic cloves to arrange faces on cabbages. The vegetables look alive.
By Jin12 days ago in Feast
..Not in the menu.
Some of the most memorable meals in life are not the ones served in expensive restaurants. They are the ones connected to a person, a place, or a moment that stays with us long after the food is gone.
By Dada oluwasegun13 days ago in Feast
The Meal They Can’t Afford: Inside Japan’s “Cancel Eating” Trend
In the summer of 2026, a phrase spread across Japanese social media: “Shokuji Kyanseru Kaiwai.” Literally translated, it means “the meal-canceling community.” Young people use it to describe an everyday act: skipping a proper meal and reserving the time or money for something else. The phrase is light, playful, carrying the composure of “I choose.” It was quickly picked up and amplified by mainstream media, becoming the newest member of the “cancel” series, after “cancel bathing” and “cancel cooking.”
By Jin14 days ago in Feast
Taco Bell and Chef Lorena Garcia team together to create Cantina Bell menu
Some time ago taco Bell had teamed up with venezuelan Miami based gourmet Chef that is lorena Garcia and they produced the the Fantastic Cantina Bell menu and that was the first last and only time that anything remotely Gourmet had ever appeared on the menu of Taco Bell at all. It was delicious it had beautifully made guacamole and cilantro and all kinds of beautiful spices that make Latin food so beautiful and vibrant period there was a Cantina Bell Burrito comma a Cantina Bell Because among other things and quite frankly the collaboration of chef Lorena Garcia and taco Bell was fantastic and Taco Bell is one of those restaurants that likes to bring thingsBack to their menu from time to time and I feel like so many others out thereThat the Cantina BellMen you should be brought backPeriod in a way I think it had been brought back but just notWithAnything to do with sheff Lorena Garcia not that they had a falling out or anything it’s just that they had a one-time collaborationThat worked out and now they can all move on with their lives and stuff in all different ways but there there it isAnd quite frankly it was a culinaryMasterpiece as well as a great culinary success for bothParties and individuals involvedPeriodI can say it’s true because i ordered from it while it lasted and quite frankly I’m glad I did because it was fantastic and it was like one of those times if not one of the first times I ever got to experience truly delicious gourmet and healthy food at a place like Taco Bell and never forgotten that period when I had seen taco Bell and chef Lorena Garcia had been teaming up I thought that’d be fantastic and so from then on after seeing it every time I went toTaco Bell I would order from the menuI loved it it came with meatless ones chicken ones meat ones. AndChef LorGarciaReally is a master with guacamole and stuff she really knowsHow to make the stuff it’s great.
By Revista Miko:XCI 14 days ago in Feast
The Big Apple Breakdown: . Content Warning.
There are a lot of things you can find in a gritty Maine gas station. Red hot dogs rolling under a heat lamp that’s definitely older than the clerk's grandparents. Coffee that tastes like it was brewed during the Carter administration and left to rot. A wall of scratch tickets promising hope to people who can't afford it and delivering absolutely fucking nothing. And, of course, whoopie pies. The real ones. The kind wrapped in plastic that fogs up from the humidity of the cake. The kind that taste like childhood, pure sugar, and the exact brand of comfort you only seek out when you’re standing under buzzing fluorescent lights at nine o’clock at night, wondering how your life got this profoundly weird.
By Syl De'Vil19 days ago in Feast
Pork Rinds Crumb Pasta
Well well! If there is one thing a Southern Belle knows how to do, it is make what seems like hillbilly heehaw becomes razzle belledazzled into fancy my honey dears! Belles would love that fact that the keto diet made the grand come up of not just ole Billy sitting on his porch chewing tobacco eats on pork rinds, no! They are a sophisticated flavor, and even better when they can be added on top of some creamy corn pasta! The bread crumbs are on the menu, but the secret swap out of pork rinds sprinkles instead we will whisper to you my dear. A big bowl of pasta with cream corn. Be sure to add lots of butter of course! Dazzle with pepper and the pork rinds and you are good to go for the meal of the evening. We will side that with hush puppies and corn creme brulee to complete the corn trio of starch taste!
By Seashell Harpspring 20 days ago in Feast
Two Days, One Convention Centre, and Way Too Much Coffee
My feet are still recovering, if I'm honest. I left Queensland's biggest food trade shows weekend at BCEC Brisbane last week with sore arches, a bag of coffee beans I had zero business buying, and a story about a pizza guy I can't stop telling people at dinner parties. So let's start with him.
By Kate Brownell20 days ago in Feast