We came here because a friend had alerted us to the fact the cafe, formerly known as Grace, had undergone a facelift.

For a genuine taste of Mexico, you can't go past Grey Lynn's latest fixture.

In a bid to combat rampant obesity levels, law-makers in the US city of Baldwin Park have imposed a moratorium on new fast-food outlets.

Paradish - yep, that name is just a bad pun - bills itself as offering "innovative Chinese cuisine".

Chefs from London to Loch Voll are growing their own produce, from bumper crops of carrots to unusual herbs they find difficult to source.

Champagne-batter snapper will set you back a whopping $35 at the Fish Kitchen in Parnell.

Ordering from the pub menu at The Mulberry may have been a better option.

A new restaurant on Pt Chevalier Rd proves an enticing and good-value spot to dine.

For all its artistry - and there's plenty of that - Michael Meredith's food is actually no-nonsense tucker.

Excellent cuisine makes up only one part of a restaurant experience.

Two Waikato boys team up to share their gourmet talents.

One way of classifying restaurants is by the terminology that the people who wait tables use to introduce the specials.

I'm always on the hunt for the perfect Thai meal and finding one that stands out from the crowd is not easy.

The Independent's Nick Duerden wonders why the UK has such different views on children in restaurants to the rest of Europe.

Put your glad rags on for a meal that feels like an occasion.

Viva talks to the four finalists of this year's Lewisham Awards.

Restaurant Brands lifted first quarter sales 4.2 per cent from a year earlier, as the KFC brand continued sustained growth while Starbucks Coffee and Pizza Hut sales slipped.

Themed restaurants are, I suspect, an acquired taste that I have failed to acquire.

Jai Jalaram Khaman offers refreshingly different Indian vegetarian cuisine.

A new chef and an ever-evolving menu ensure a Shore favourite rivals the best our neighbours across the Tasman have to offer.

The cherry blaze of a fire is the first thing you see at the top of the stairway that leads to Vivace.

We had just finished our desserts (two helpings of poached quince with ice-cream; four spoons) when they arrived. There were probably a dozen but they had the impact of 100.

We came here because it had been two years since our last visit and we wanted to see what had changed.

A young person from one of the style-conscious professions spoke warmly of the Ponsonby Road Bistro.