Employees must treat pregnant workers as they do other temporarily disabled employees. Running a restaurant with a key person absent is always tough. The challenge is especially daunting when an employee is on a maternity leave that can...

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BLURRED LINES: It's deliberately hard to discern lounge from restaurant at Buddha Bar. QUICK TRIP: Guests at Sopra Lounge in Philadelphia can briefly escape to Italy. JUST FOR FUN: Guests are encouraged to dance on the tables at...

NOT ALONE: Good managers know when to let go. ASK THE PROS: Good managers know when to get help from experts. WORK IT: Keeping money in an interest-free account is inexcusable. As you know, life as a restaurant owner means dealing with...

Amid the news of French wines getting beaten up in the U.S. marketplace by inexpensive and trendier imports from Australia and South America; French vineyards being uprooted for more saleable cash crops; and lakes of French wine sitting unsold...

LESS IS MORE: At Milos, the menu focuses on simply prepared seafood. REBUILT: Michael Psilakis does deconstructed Greek. SUN-SOAKED: The bright, airy interior at Zaytinya is a perfect backdrop for the Mediterranean-style menu, featuring...

CATCH OF THe DAY: A bocuse d'Or winning dish (above). Paul bocuse (below) inspects one of this year's ingredients. Forget those made-for-reality-TV cooking duels. The culinary competition you want to pay attention to occurs every other year...

By Donna DiFranco ...

NEXT GENERATION SURF AND TURF: Trout with Prosciutto and Sage Leaves. SOUTHERN ACCENT: Pecan Catfish with Mango Jalapeno Chutney. TRIO of TASTES: Seafood mixed grill with a trio of aiolis (Tomato with Tabasco® Habanero Sauce, Garlic...