A new restaurant has opened on Jan. 16 in Montrose's newest hotel, Hotel Saint Augustine, according to the restaurant's Jan.

In honor of Galentine’s Day, here are five Baltimore restaurants with good atmospheres for enjoying female friendships.

Simon French, chief economist at Panmure Liberum ... along with some chorizo sausage and confit duck leg (if you want to be more authentic though you can easily substitute the duck leg for ...

and duck-leg confit with smoked-date jus. Come for dinner to try the restaurant’s Paris-Brest for two—or wind things down at either meal with Fat Cat, a raw cow’s milk cheese. Pepe Moncayo ...

Rittenhouse Square is one of those parts of the city that takes us back in time. The late 17th-century park full of statues ...

Every dish that arrives dazzles here, from the must-order milk bread topped with caramelized beefsteak tomatoes to the skirt steak, which comes with garlic confit and an exquisite red salt.

Possibly the best restaurant in New York without a Michelin star, Luthun is led by two chefs who have logged time in the august kitchens of ElBulli, French Laundry and the Fat Duck. The handsome ...

Anyone who’s had the pleasure of a visit will point you in the direction of the garlic honey pizza made with confit garlic oil ... one of Continental’s famous canned cocktails), or French dip sandwich ...

A fusion of classic European flavors, the menu highlights seasonal ingredients with influences from Swiss, German, French, and Italian cuisine ... dishes like Cajun-style shrimp and smoked fish dip.

Confit duck is not something you whip up at home that often, but it’s actually very easy. The sight of golden skin shining is always enticing. The cherries are somewhere between sweet and ...

While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is not necessary when making the “rich and glistening” duck legs at home ...

Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted like chicken legs, or roasted in duck fat, chilled and preserved in the fat as duck confit. FAQs about BBC Food ...