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Articles about Restaurants (18 total)

Zagat introduces hotel listings & reviews to go

Zagat introduces hotel listings & reviews to go 09/10/2007

International hotel and restaurant reviewer Zagat has extended its recently launched mobile service — full story »


A taste for business 01/08/2007

Whether your trip to Milan involves a sophisticated business dinner or a traditional lunch with friends, Jennifer Sharp has the venue — full story »


Istanbul al fresco 01/06/2007

Wining and dining in Turkey's seaside city takes to the rooftops in summer. Nick Redman enjoys some spectacular views — full story »


Sushi selection 01/05/2007

There's nothing London's rich list like better for dinner than low-calorie, high-priced sushi. Tom Otley joins the smart set at three of the best Japanese offerings in the capital — full story »


Just a sniff away 20/02/2007

The phenomenon of the chef's table has spread rapidly. Julian Tan dines face to face with some of Asia's greatest culinary artists — full story »


Catch of the day 01/01/2007

From light lunches to lavish spreads, there's seafood to suit every taste on offer in London. Business Traveller tests the waters of the capital and uncovers three genuine pearls — full story »


Edinburgh restaurants 01/01/2007

Scottish food has come a long way from haggis and porridge to the sophisticated fare on offer in the capital today. Valerie James revels in a combination of local produce and international expertise — full story »


The American way 25/10/2006

When you need comfort food there's nothing better than a trip to one of London's American-style restaurants, where US cuisine means giant steaks and burgers. Tom Otley primes his appetite — full story »


Eating out in Brussels 01/10/2006

Belgium is famous for its many beers but surprisingly few restaurants have made it their speciality. Felicity Cousins finds it's well worth seeking out the kitchens that embrace local brews — full story »


Restaurant revival 01/10/2006

Two new openings in old spaces prove that hotel eateries are capable of reinvention. Tom Otley visits two successful transitions — full story »


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