Head to Dominion Rd for New York pizzas named after fashion's most lovely ladies.

How much is a main course in a restaurant? You know that, right?

A newish restaurant at Sky City exceeds expectations and delivers a pleasant, if not outstanding, experience.

The steak knife, which started as a sophisticated dining accoutrement, is now a joke - the consolation prize for competition losers or a bonus for anyone who shops via infomercials.

A new Vietnamese restaurant near Britomart is a more than welcome addition to a burgeoning dining area.

Keeping water on the boil is part of the daily grind for a Christchurch coffee maker since the weekend's earthquake.

A local haunt proves just as popular with visiting companions.

I was sitting in a restaurant in Urumqi, in northern China, enjoying the spicy food smells from the kitchen, when a plaintiff Australian voice quavered across the room, "I want steak, eggs and chips."

Seafood is the mainstay at a restaurant which is as much a part of Auckland's history as its building.

I have rather a soft spot for St Heliers, even though I hardly ever go there.

A new book documenting New Zealand's restaurant history busts the myth that dining out is a recent Kiwi hobby.

Viva has a few suggestions when it comes to choosing a place to eat for either breakfast, lunch or dinner on Father's Day.

Even if you feel others have scored the better options, you won't be disappointed.

I wonder how Robert De Niro feels about a restaurant having pinched his name.

Everyone knows the feeling - you see an inflated price and think, "I can't believe it's that expensive".

Step out of the office and have a Moroccan moment.

We came here because we'd haunted the place all summer before hitting the beach.

Rival kitchens would do well to take a leaf out of this southern restaurant's book.

Auckland's outer suburbs are not, in general, the home of fine cuisine.

Masterchef runner-up Kelly Young has resigned from Euro to pursue a "much more appealing" venture to become a celebrity chef.

A creative new bistro venture is a celebration of good food, fine wine and a convivial atmosphere.

Virgil Evetts and Diana Clement discover the public can benefit from student chefs learning on the job, with great food at bargain prices.

Viva talks to one of London's most famous maitre d's and director of The Ivy, Fernando Peire.