No piece of restaurant furniture is more controversial than the communal table. You either think it’s a fun way to meet new ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. At a recent ...

Hospitality veteran John Winterman talks about opening a restaurant during a pandemic, the unseen workers who keep the food system going, and the future of fine dining. Episode 64: Hospitality Veteran ...

With Communal restaurant—located in the heart of downtown Provo—McRae and Soelberg have upped the ante by creating another eatery that not only thumbs its nose at the average American palate, but even ...

While it?s true that diners are unlikely ever to get tired of eating out, restaurants these days are working harder to keep patrons coming back by adding more fun and flair to the feast. In Wine ...

Important cultural trend news in the New York Post Wednesday, from writer Hailey Eber. People do not like sitting with strangers at those long communal tables that have been springing up at trendy and ...

Though often the butt of jokes, the trend experienced surges in popularity in the 1980s and 2000s. In the post-pandemic era, shared tables offer an easy way for digital natives to socialize. Where ...

Stagger Lee's in Fitzroy has got one, with a view onto Brunswick Street; at Brunswick's Wide Open Road it sits in the middle of the space, surrounded by cosy booth seating; one of Sydney's originals ...

For over three years, the restaurant Xokol in Guadalajara operated out of a no-frills 890-square-foot space in the working-class neighborhood of Santa Teresita, serving some of the most exciting, ...

The French are convivial diners, so the solitary diner sticks out like a sore thumb in Paris. But at Chartier, a restaurant that opened in 1896 and still has its original white marble tables on brass ...

At a recent dinner, I faced the worst fate that can befall a diner: There was an annoying guy at the restaurant. He spoke too loudly about boring things, shared unsolicited “expertise” on subjects it ...