If you tried to keep track of every new restaurant and bar in New York, your head might spin. So just read this list instead. These are the openings that seem like they have the most potential.

A menu that reads like seafood poetry—straightforward, unpretentious, and promising delights from the deep that will haunt ... perfectly fried shrimp, creamy coleslaw, and what appears to be a deviled ...

A menu that reads like seafood poetry—straightforward, unpretentious, and promising delights from the deep that will haunt your dreams ... Flounder, shrimp, oysters, scallops, clams, deviled crab – if ...

When I first saw the chef pull a creme egg from a deep-fat fryer, I was dubious. I love creme eggs; every Easter, I wait for them to pile onto supermarket shelves. But smothering them in batter and ...

The smell of fried clams and sunscreen drifts in, signaling that beach days and ice cream runs aren't far behind. Thankfully, we've assembled some of the best seasonal spots from Brockton to the ...

“Most of our deep-sea exploration equipment is large, noisy and uses bright lights if we are trying to film animals,” Bolsted writes on The Conversation. Dr. Jyotika Virmani, Schmidt Ocean ...

Fried chicken is one of America's most popular trademark foods. While the southern-style dish is quite simple in theory, a piece of poultry dipped in breading and deep fried, it takes a lot to make it ...

Deviled eggs are always at the top of the list (especially in the South!), but boiling dozens of eggs, separating the whites from the yolks, and making a perfect filling are time-consuming endeavors.

President Donald Trump has continually suggested that he may abolish the federal income tax, replacing its revenues with those generated by the institution of high tariffs upon America’s trade ...

Wawa's first location in the Buckeye State held its grand opening on Wednesday morning in Liberty Township, not far from Cincinnati. WWE legend Hulk Hogan founded Real American Beer less than a ...

When I first saw the chef pull a creme egg from a deep-fat fryer, I was dubious. I love creme eggs; every Easter, I wait for them to pile onto supermarket shelves. But smothering them in batter and ...