Akshay Ahuja

The Hotel Covington restaurant has built a regional menu. Will locavores come?

Abigail Street stays current with new dishes but still nails the classics.

Please is a font of invention and originality, but a solid dash of soulful simplicity could make it exceptional.

The Covington restaurant bills itself as “historically inspired, locally sourced.”

"When I dine out, I want to be greeted right away. And when I’m ready to pay, I want to be able to pay. The worst is when you’re finished and your credit card is on the table and you’re waiting."

Cheesemaking requires a level of care that might intimidate the most natural obsessives, i.e., chefs.

Wary of tucking into a jar of liver? Fear not. This smooth spread is poised to become your best new drinking buddy.

The owner of Phoenician Taverna takes pride in his in-house pita.

Maplewood is not terribly soulful or distinctive, but it's fast, fun, and pretty darn good, particularly for dinner.

Chef Jean-Robert de Cavel and maître d’hotel Richard Brown have doubled down on old-school esprit, when eating a meal was neither a precursor nor an afterthought, but the main attraction.