Dining in the bar or lounge is easy and friendly and spontaneous and lively. What's not to like about that?

One of the things that gives me comfort is that these people have restaurants in Las Vegas, Orlando and elsewhere -- that they have the wherewithal to survive this.

An American Michelin guide is incredibly exciting and a testimony to the evolution of our dining culture.

It will be very powerful if it measures restaurants according to dining standards here, and doesn't just judge the wall sconces.

It's one of America's food capitals. New Orleans gave us a sense that there could be a regional American food style.

Chuck appreciates things that will last a lifetime.

It's alchemy and chemistry and farming and hard work. Really hard work.

Now you can have a small taste of beer or wine and a bit of food to go with it without the emotional commitment of dining in a regular restaurant.