Tal Ronnen had one aim when he opened Crossroads restaurant on Melrose in 2013. He wanted to “make plant-based food sexy." Eleven years later, it seems he’s done just that. The upscale plant-based ...

Paolo Bicchieri is the associate editor for the Northern California and Pacific Northwest region writing about restaurant and bar trends, coffee and cafes, and pop-ups. Focaccia sandwiches smeared ...

What does a vegan fine-dining restaurant look like for Portland in 2025? At Portland’s Astera, hushed waiters in dapper suits deliver delicate squash tartlets and ovals of inky black seaweed caviar, ...

Foie gras, one of the most controversial foods for animal activists and ethical eaters alike, is possibly entering its meatless era. But thanks to a new crop of plant-based alternatives, a ...

On a scale of interesting foods, turnips sit somewhere between boiled chicken and iceberg lettuce. Yet here I was at a downtown Austin restaurant chewing on both a turnip and my definition of fine ...

The most telling thing about Lafleur, an expectedly beautiful, delicate restaurant in the heart of the financial capital of Europe, is that when owner Robert Mangold insisted on adding lobster to the ...

Demand for plant-based food has soared in the UK in the past few years, thanks in part to the popularity of movements and campaigns like Veganuary. With the latter came a blossoming of the country’s ...