Observer

"Gustave Fayet: Collector - Artist Designer" reunites the forgotten collector’s holdings of Van Gogh, Gauguin and Redon with hundreds of his own drawings, ceramics and rugs, revealing a figure who was as daring a designer as he was a patron of the avant-garde.

Rasmus Munk is betting that a five-month experiment away from service could be the best thing to happen to his two-Michelin-starred restaurant.

For centuries, masquerade balls have been a place where status takes a back seat, identities blur and fantasy becomes a reality.

Previously exhibited at Frieze Masters in 2023 as a juvenile T. rex, the rare skeleton is now the second-most-expensive dinosaur fossil ever sold at auction.

Their West Village pop-up rolled about 350 gimbap a day, sold close to 1,000 at Citi Field and is now headed for a permanent Manhattan home.

The Corima founders talk about the dish that tastes like home, going into business with childhood friends and who gets to be the “bad guy.”

The people who decide where we eat and drink, and who gets in.

After building a global club business, the Soho House founder is bringing longtime collaborators and his personal following to a smaller London venture.

The Cote founder talks about putting Korean food at the center, what Nas brings to the table and selling 1,500 gimbap a day at the U.S. Open.

NoHo Hospitality’s co-founders on their 2026 openings, the Suprême’s global copycats and the Locanda Verde deal they almost walked away from.

Tilman Fertitta, a 2026 Nightlife & Dining Power List honoree, talked to Observer about his first job in Galveston, why struggling restaurants fail and why he never says “never” about a deal.

The Fundamental Hospitality Group founders, who run 30 venues in eight countries, talk about serving Greek food to Greeks, what Miami asks for and the dish from Ani’s childhood that has never made a menu.

The Major Food Group founders talk about cooking on a tiny apartment stove, how they split the work and what they owe the rooms they inherit.

After building LIV into one of America’s most famous clubs and adding a string of buzzy restaurants, the hospitality impresario is expanding beyond Miami and Las Vegas into the Middle East.

The chef behind Tatiana, Dōgon and Maroon talks about bringing the story of Jamaica’s Maroons to the Strip, launching a cookbook as a talk show and what he cooks on a night off.

The chef behind 33 restaurants and bars talks about Recipe Exchange, Andre Agassi, opening a bar with Stephen Curry and the dish from his childhood he’s never served the way his mother made it.

The Na:Eun Hospitality founders on the significance of Atoboy's 10-year anniversary, partnering with Ahris Kim on Somssi and New York's ever-evolving relationship with Korean cuisine.

The man behind the Sunset Tower and San Vicente talks about camera stickers, who gets in and why the hardest reservation in his portfolio can’t be bought.

The MML Hospitality co-founder talks about waking up Austin’s Driskill, bringing April Bloomfield to Texas and why Clark’s Oyster Bar can be a chain.

The Best Buddy Hospitality founder talks about the slice that changed his life, why every shop uses New York City water and the most persistent man in the restaurant business.