A–Z

Dining Glossary

The 15 restaurant terms diners actually need to know — defined plainly, with pronunciation, origin, and the etiquette signals that matter at the table.

A dining format where each dish is priced individually and the diner orders course by course, in contrast to prix fixe (set price) or tasting menu (chef's choic...

A single, small, complimentary bite served before the meal begins — chef's choice, not selected by the diner — designed to introduce the kitchen's voice and pri...

A restaurant policy permitting diners to bring outside wine for consumption with the meal, usually for a small corkage fee. Common in Australia, parts of Califo...

A row of seats arranged at the kitchen pass, where diners watch the chef and team plate, fire, and finish each course in real time. The format is the modern des...

A fee a restaurant charges to open, serve, and clear a bottle of wine the diner has brought in from outside. Typically $15–$80 per bottle depending on the resta...

The expected attire at a restaurant, ranging from casual through smart casual, business casual, smart formal, and black tie. Stated dress codes are the floor; t...

James Beard Award

jaymz beerd a-WARD

The most prestigious American culinary award, given annually by the James Beard Foundation across categories including Outstanding Restaurant, Outstanding Chef,...

A formal Japanese multi-course meal of seasonal small plates, structured by a fixed sequence of cooking techniques (raw, simmered, grilled, steamed, fried) rath...

An award given annually by the Michelin Guide, an anonymous restaurant-rating system founded in 1900 by the French tyre company. One star marks 'a very good res...

The professional kitchen practice of preparing and arranging all ingredients, tools, and stations before service begins. More broadly, the philosophy of organis...

A Japanese dining format where the diner cedes all menu decisions to the chef. The chef chooses, paces, and plates each course based on the day's market, the di...

A multi-course meal served at a single set price, usually with a small choice of dishes per course (two or three options each for starter, main, dessert). Disti...

A trained wine professional employed by a restaurant to design the wine list, advise diners on selection, and manage the wine cellar. At fine-dining rooms, the ...

TAY-sting MEN-yoo

A multi-course fixed menu chosen by the chef, served sequentially, with each course presented as a complete plate rather than a portion. Ranges from 5 to 20+ co...

World's 50 Best Restaurants

WURLDZ FIF-tee best REST-er-onts

An annual ranking of the world's top 50 restaurants, voted on by 1,000+ chefs, restaurant critics, and frequent diners across 26 voting regions. Often considere...