Food & Drink

Laminate counters or linen-draped tables? Burgers or balsamic reductions? No matter what, this former waitress maintains it’s the service that makes or breaks the meal.

To celebrate the balmy temps soon to arrive, we’d like to honor the equally steamy bowl of soup. Wait. What? You’re not up for hitching a ride on the chili train once the buds pop? We’ve found five soups you don’t have to wait unti

A meal should not end when the plates are cleared. Kicking back and taking in the experience is part of the allure of dining out. So relax, and order a digestif such as Cognac or a sweet, house-made dessert drink. If you want to take a pass on the alcohol

Since 1993, chef Marlin Kaplan has opened five Cleveland restaurants and closed three. Ten years after launching the elegant One Walnut downtown, the native New Yorker is celebrating the first anniversary of Luxe, a quirky and relaxed Detroit Shoreway spo

Since 1993, chef Marlin Kaplan has opened five Cleveland restaurants and closed three. Ten years after launching the elegant One Walnut downtown, the native New Yorker is celebrating the first anniversary of Luxe, a quirky and relaxed Detroit Shoreway spo

Spring blossoms with brighter flavors and lighter fare.

Michael Ruhlman

The cooks at St. Mary Romanian Orthodox Cathedral consider it an average night when 500 people show up for Friday dinner (the record is 920). Their Lenten fish fry — one of the oldest in the area — is as much family tradition as it is annua