Sarah Lang salivates over the delights to be found at Wellington on a Plate.

The council's new cobblestones will look cool when they're finished, but at the moment O'Connell St is a bit of a mess.

We’d peered behind the papered-up windows, anxiously wondering what the new owners were changing on this popular corner spot, so the first chance we could we were queuing at the door.

Eat first and exercise later, but make sure it’s somewhere different, says Ben Crawford.

The Botanist does more than brunch, or even lunch or dinner.

Loop, with its white walls, tables and chairs plus a rather magnificent curved bar, is a refreshing change in Kingsland.

Not even the winter cold can take the heat out of the inner city’s temperature, as Paul Lewis discovers during a three-venue dinner around watching a luncheon play.

Online restaurant sourcing and review business Zomato is strengthening its market presence by acquiring rival New Zealand company MenuMania for an undisclosed sum.

You don’t need to leave home to explore the USA.

Never having been to Hanoi, I might be mistaken. But I suspect the similarities between eating at a street food stall in Vietnam and dining in a Grey Lynn cafe on a cold Auckland winter’s Sunday night are not striking.

Kiwi diners are being exposed to large amounts of secondhand smoke even when they choose to sit inside restaurants, a study shows.

It's amazing how there is no such thing as a toilet critic and, conversely, food critics abound.

Kiwis are opting for cheaper eats, but dining on them more frequently than ever before, according to the latest snapshot of the New Zealand hospitality industry.

Matt Lambert has had heavy traffic through his nearly-new restaurant in New York since getting a Michelin star four months after opening.

Tax breaks for Apple, Starbucks and Fiat are under investigation in a clampdown on special treatment for companies.

There is a wave of new startups in the US focused on making money from restaurant reservations.

You can get a taste of the best in the world's top restaurants, but cheap and local still rules, writes Jesse Mulligan.