The word derives from the early 19th century, taken from the French word restaurer 'provide meat for', literally 'restore … See more

A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wildfowl, and onions.
A forerunner of the modern restaurant is the thermopolium, … See more

The earliest modern-format "restaurants" to use that word in Paris were the establishments which served bouillon, a broth made of meat and egg which was said to restore health and vigour. The first restaurant … See more

Restaurants are classified or distinguished in many different ways. The primary factors are usually the food itself (e.g. vegetarian, seafood, steak); the cuisine (e.g. Italian, Korean, Chinese, Japanese, Indian, French, Me… See more

A restaurant's proprietor is called a restaurateur, this derives from the French verb restaurer, meaning "to restore". Professional cooks are called chefs, with there being various finer distinctions (e.g. sous-chef… See more

France has a long tradition with public eateries and modern restaurant culture emerged there. In the early 19th century, traiteurs and restaurateurs became known simply as "restaurateurs". The use of the term "resta… See more

Restaurant guides review restaurants, often ranking them or providing information to guide consumers (type of food, handicap accessibility, facilities, etc.). One of the most famous contemporary guides is the Michelin series … See more