I enjoy talking to servers. Not because I like chitchat, but because you can tell a lot about a place by how well its staff is trained. Are servers well-informed and confident, able to answer ...

Years ago in this column I published a recipe for a perfectly respectable cut of meat known as a "hanging tender." At least I presumed it was perfectly respectable. Some readers, and a lot of ...

Is Block & Larder hanging tough with its hanging tender steak or just playing chicken? Gretchen Kurtz took in a few dinners to see what this new steak-house-styled eatery, from the owners of ...