The most trusted name in restaurant guides since 1979. We are the world’s original provider of consumer-generated content, with our trusted ratings and curated restaurant reviews.
Frustrated by a lack of helpful restaurant reviews, Tim and Nina Zagat took matters into their own hands in 1979. Their solution was to crowdsource: they sent surveys to 200 of their closest friends to get their opinions on New York’s best-known restaurants. The result was a pocket-sized book of over 100 reviews, each made up of quotes readers could “actually understand.”
Turns out, Tim and Nina weren’t the only ones looking for more relatable restaurant intel. The books became known as the “burgundy bibles” and quickly spread to cities around the world. In 2011, Google purchased Zagat, leading to the expansion of the brand's reach and digital presence. After seven years there, Zagat was acquired by The Infatuation, another source for restaurant discovery based in New York and founded by industry outsiders. As for the future, there are big plans in store for Zagat, and they include returning to the brand’s roots in user-generated content. We’ll fill you in on details as they come, but here’s what to expect: a new platform that will be fully powered by you - the Zagat user. It’s going to be exciting.
Operating as usual
Zagat’s new travel program, Culinary Escapes is here. Starting Fall 2021, take on a curated experience with exclusive access to independent restaurants and get to know the faces behind these family-owned food operations. Space is limited on each trip, so book your spot now: zagattravel.com/
Zagat Travel: Intimate and immersive trips that take you to the world’s top culinary destinations. Serving small group trips exclusively designed for foodies.
Pastry chef purges are all too common when restaurants decide that dessert is a luxury they can no longer afford.
In a uncertain times for all chefs and cooks, pastry and dessert chefs are particularly vulnerable.
Chef and third-generation Miami restaurateur Eileen Andrade is grateful she's managed to stay open, though mindful of big changes still coming from the pandemic.
Hailing from a restaurant family and the Zagat 30 Under 30 list, the chef and restaurateur is building back while keeping an eye on the new competition.
Celebrating the Perks of being a NYer, Seamless is delivering the full dining experience to your door with #PrestoResto curated by The Infatuation. Enjoy New York favorites like Di An Di. Read Chef Dennis Ngo's story and how to win a visit from the truck.
Brooklyn’s Di An Di flexed its takeout menu and outdoor space to match the style of its famously pre-pandemic bustling dining room.
Wolfgang Puck's ideal "retirement" plan? "I would like to die in the kitchen because this is the place I love." @wolfgangpuck Spago Beverly Hills
At 71, the chef has no plans to retire, ever.
Pastry chef purges are all too common when restaurants decide that dessert is a luxury they can no longer afford.
In a uncertain times for all chefs and cooks, pastry and dessert chefs are particularly vulnerable.
Legendary New Orleans chef Donald Link spent years helping local farmers and suppliers build up a viable market for their goods. Herbsaint Restaurant Peche Seafood Grill Cochon Restaurant
The New Orleans chef has spent years cultivating Louisiana farmers and purveyors to bring the best ingredients to his restaurants.
One location of NYC’s Miss Lily’s might be hibernating for spring, but chef Andre Fowles is excited for the truck-based tribute rolling out in the meantime.
Celebrating the Perks of being a NYer, Seamless is delivering New York restaurants to your door with Presto! Resto! curated by The Infatuation, like Miss Lilys. Read Chef Andre Fowles' story and how to win a visit from the truck. #PrestoResto
With one location open and the other in hibernation, the restaurant experience goes mobile as a truck-mounted recreation.
"The thought process that I utilize when I take on a project—like in nursing, food, or music—all traces back to what I’ve learned from breaking."
Matching speed, flex, rhythm, and beats to drive a restaurant in the pandemic while still working in a hospital and still grabbing air.
Oakland barbecue pitmaster Matt Horn signed the lease on his new restaurant in August 2019. After 14 months of struggle, he's finally open and smoking.
Struggling through setbacks, red tape, and the pandemic to finally open his Oakland smoker destination.
Online ordering platform ChowNow was early to adopt a zero-commission model, making it increasingly popular for restaurants wary of high surcharges and paid marketing pressure.
Positioning online ordering as a communication channel rather than a commissionable service.
Latisha Daring of NYC's Greedi Kitchen is facing down pandemic challenges with community support and a commitment to matching her own very high standards.
The Brooklyn-born and -raised restaurateur and chef on staying strong and showing up.
He used to manage Pitbull, and now "Chef Teach" runs Miami's breakout hit World Famous House of Mac.
A food truck flip from a music career leads to brick-and-mortar success, and a local's perspective on Miami's pandemic renaissance.
Hawaiin chef Chris Kajioka is known for fine dining favored by tourists, but the pandemic shifted his focus to creating local hometown favorites. Senia Miro Kaimuki Papa Kurts
Chris Kajioka is known for fine dining favored by tourists and travelers, but the pandemic solidified a new commitment to the serving his community first.
The pandemic forced classic LA diner Nick’s Cafe to kickstart its takeout business. Rather than relying on delivery services, owner Rod Davis made the leap to launching his own website for online ordering with BentoBox. #OrderEEEEEATSDirect
The pandemic shift to takeout inspires a decades-old neighborhood institution to keep customers in their own digital house.
Swimming against the pandemic current, healthy fast-casual Grain Traders arrives in Los Angeles via Singapore. Grain Traders Los Angeles
Slowing down just a little in a town with no shortage of salads and rice bowls.
"I’m trying to make the delis that I grew up with relevant for the way that people like to eat now."
A scion of the Zaro's bakery family makes his own way, and his own sandwiches.
An LA chef and pizzaiolo teamed up with a journalist to launch a new cookbook series, fueled by pandemic inspiration and hustle.
Pizzana
A restaurant chef and food writer channel their mutual hustle into a straightforward but savvy format.
"There’s a strong presence of humility in this initiative. We’re here to learn."
Going vegan leads the New York chef and restaurateur to make his venues embrace planet-saving principles across the board.
Restaurant funding upstart inKind has secured cash for hundreds of restaurants without loans or investors, and now they're channeling millions.
Providing up-front cash without investors, loans, or strings attached.
A Baltimore restaurant is making community meals a permanent part of the operation.
Alma Cocina Latina Mera Kitchen Collective
Passionate about food and immigration, a Baltimore restaurateur and partners are making their community meals a permanent thing.
A son of New York's legendary Zaro's Bakery family strikes out on his own. Cutlets Sandwich Co.
A scion of the Zaro's bakery family makes his own way, and his own sandwiches.
A Houston restaurant designer can barely keep up with demand for new spaces, even as dining scenes struggle elsewhere. gin design group
Warm weather, plentiful real estate, and loose lockdown restrictions have kept the wheel spinning on new restaurants.
Lucas Sin of Junzi Kitchen and Nice Day has a major, lifelong obsession with cha chaan teng, aka Hong Kong-style diner food.
The magical, inarguable appeal of Hong Kong-style diners.
Just in time for the show's upcoming reboot, a sommelier and entrepreneur shares how 'Frasier' got him into wine.
An unlikely path to wine leads the sommelier and entrepreneur to steadily taking over his street in Brooklyn.
Chicken and waffles, biscuits and beer, Cheesecake Factory and Slovenia. Here are the Top 5 Zagat Stories For February 2021.
Chicken, waffles, biscuits, and Slovenia.
Chery Day of Savannah's Back in the Day Bakery took the upheaval of 2020 as inspiration to work hard for racial justice.
Not giving in to the pandemic, and taking a stand for Black representation and opportunity.
More than 200 years after his escape from slavery, shedding new light on the secret second life of George Washington's cook.
America's first "celebrity" chef was Black, and he eventually escaped bo***ge at the hands of America's first president.
As an accomplished chef and fashion model, Rōze Traore's multiple talents give him the tools to adapt and thrive.
Seasoned in high-end kitchens as a serious chef, then building a career with the flexibility to explore.
Two Black women chefs talk about the joys and challenges of opening and running vegan restaurants.
Stuff I Eat - Vegan Cuisine in Inglewood Jackfruit Cafe
Two veteran vegan restaurateurs in conversation on the tough but necessary work of feeding people with good food.
"April marks our two-year anniversary, even though I’m really confused because it feels like we’re missing a whole year."
Peter Prime opened a DC restaurant with his sister as a tribute to the comfort food of their home.
Touré Folkes started a bartender training program in New Orleans to increase representation and diversity in the city and beyond.
Touré Folkes decided to become the mentor behind the bar he wasn't finding for himself.
Over a 3-day Slack chat, Black hospitality pros talk candidly and passionately about what's important in the industry. In this thread: navigating the future.
Highlights from a three-day Slack chat among Black chefs, restaurateurs, entrepreneurs, and journalists.
Chef, author, and culinary historian Michael W. Twitty on living as one of many peoples through food.
The award-winning author and chef is working to embrace multiple overlapping identities through food.
In celebration of Lunar New Year, treat yourself to a copy of our brand new zine, IYKYK: And If Not, Now You Do. It will look great on your coffee table next to your chuen hup (New Year’s Candy Tray). A portion of the proceeds will benefit Welcome To Chinatown to support Chinatown businesses.
IYKYK from The Infatuation
Zagat Printed Guides
ZAGAT.com
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Join us live for a discussion featuring three chefs from Los Angeles, Seattle, and New York. Watch as Curtis Stone, Melissa Miranda, and Angie Mar discuss the results of the Zagat Future of Dining Study and what reopening looks like in the pandemic era. You can donate to the Independent Restaurant Coalition to help save local restaurants and bars affected by COVID-19 here: https://www.saverestaurants.com/donate/
The iconic Spa Diner in Hoboken, has been open 24/7 for 39 years. Owner Sean McGarr had to wrestle with shifting the business into delivery and pickup, when so much of the diner’s long history depended on a community of lifelong dine-in regulars. Watch the full video at stories.zagat.com
Thoroughly at ease with the legacy of his famous chef father, Cédric Vongerichten is making his own life an independent exploration. Cédric Vongerichten grew up in hotels around the world, following his legendary chef father Jean-Georges Vongerichten from kitchen to kitchen, restaurant to restaurant. This worldly point of view informs Cédric’s own work as a chef, and it led to he and his wife Ochi opening their restaurant, Wayan, in New York. The Indonesian-French restaurant’s look and feel is often drawn from their travels, with finds they’ve picked up making their way onto the tables as both decor and ingredients. Wayan shifted to a delivery and take-out menu in the pandemic lockdown. Watch the full video at stories.zagat.com
Anoushella Kitchen has created a devoted local following in Boston for their Armenian Lebanese fast-casual comfort food. However, their three locations have been challenged by pandemic restrictions just like everyone else. But founders Nina and Raffi Festekjian grew up in Lebanon during the civil war, so they’re no strangers to struggle—and they believe in acting to help those in need. That’s why they’ve been donating meals delivered not only to healthcare workers and others on the front line, but also to hundreds of people who lost their jobs in restaurant shutdowns. Watch the full video at stories.zagat.com
In the aftermath of disaster, finding hope and strength to rebuild and grow. Full video at stories.zagat.com
Zagat Conversations: What's Next For Restaurants? The people working in restaurants and hospitality that we interview for Zagat Stories have a lot to say—often, way more than we can print. What better way to hear their real, unedited voices than Zagat Conversations, a live virtual panel with restaurateurs, chefs, and other experts in the industry. Join us tonight, at 7pm ET as five restaurateurs give the inside story on what the hospitality business is going through in the pandemic, and where it might go from here. Featuring AJ Johnson, Greg Baxtrom, Max Katzenberg, Kevin Boehm, and Rob Katz.
“We realized our history, our identity, our soul, our customers, it's all wrapped up in this neighborhood." Read about The Second Century of Russ & Daughters now: https://bit.ly/2Jmsv8m.
From Zagat Stories: For Manresa's David Kinch, The Quest For Perfection Is All About The Customer. Watch the full video now: http://bit.ly/ZSDavidKinch
Introducing Zagat Stories. A brand new site and video series featuring personal interviews with chefs and restaurateurs. The first dozen original stories are up now: http://stories.zagat.com.
Zagat Stories. Coming February 25th.
We're coming for you, NYC. The 2020 Restaurants guide arrives 11/12. Pre-order your copy now: http://bit.ly/Zagatbook.
It’s lunchtime and Executive Chef Antonio Mermolia is making us Risotto Caprese at Four Seasons Hotel at The Surf Club, Surfside, Florida
It’s lunchtime and Chef Antonio Mermolia is making us Risotto Caprese at Four Seasons Hotel at The Surf Club, Surfside, Florida
Love is in the air at Underwest Donuts 🍩❤️
Forget the flowers, ditch the chocolate, MilkMade Ice Cream valentine grams are back.
Forget the flowers, ditch the chocolate MilkMade Ice Cream valentine grams are back. ❤️🍫
Gummy bears, ice cream cones, and sprinkles galore at Los Angeles Museum of Ice Cream, if you missed it in LA, catch the Miami outpost soon before it closes end of the month.
Red velvet sweet Valentine bouquet minicakes at The Good Batch bakery hq in Brooklyn 💐❤️
Did someone say bagels? We are getting the low down on the new Black Seed Bagels and Don Angie collaboration.
Chef Chintan Pandya prepares us a traditional Dabbawala at Rahi 🇮🇳
At Sen Sakana where Peru and Japan meet on the menu. 🇵🇪 🇯🇵
Cookie Dough Craze Master DŌ, Cookie Dough Confections takes us to The AcaDŌmy. You can sign up for classes here: https://www.cookiedonyc.com/classes/ Watch part 2 of The AcaDŌmy on our periscope: https://twitter.com/Zagat/status/955831641439592448
Learning how to properly carve and eat the insane roast Peking duck at DaDong New York
Daily Provisions “Holiday Spirit” hot chocoate for the Valrhona Chocolate festival which kickoff tomorrow. 🍫🍫🍫
Sneek peak: Sesame Hot Chocolate at Chanson for Valrhona Chocolate Hot Chocolate Festival 🍫🍫🍫
Sneek peak: Sesame Hot Chocolate at Chanson for Valrhona Chocolate Hot Chocolate Festival 🍫🍫🍫
Inside Life Hotel New York covert cocktail bar Gibson and Luce 🍸
All you need is love and some Voodoo Doughnut .
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