Restaurant

Food writer Steve Dolinsky explores the epicenter of the world’s fake food on Kappabashi Street in Tokyo, Japan.

There are some dishes you won’t find in Andy Ricker’s latest cookbook or on the menu of his restaurant, Pok Pok. And he’s okay with that. It keeps his gastronomic curiosity for Thailand fresh.

El Bulli was a highly successful, highly celebrated restaurant in Spain, until its founder shut it down at practically the peak of its popularity. But now it’s back — but with a focus on innovation and research, rather than just on eating.

One of Charlotte’s trendy restaurants is not exactly what it seems. The not-for-profit devotes all the money it makes, after expenses, to feeding, hiring and supporting the homeless and the poor. Owner Jim Noble views it as his mission to feed these people’s stomachs, and their souls.

Food trucks are cropping up around the country and doing innovative things with food. They’re drawing crowds, but also the ire of local restaurant owners, who say their lower cost of business is unfair competition.