The question "Where should we eat?" seems timeless, yet the establishment we call a "restaurant"-a place with private tables, a menu of choices, and an individual bill-is a surprisingly recent invention. This book embarks on a fascinating journey through the evolution of dining, from the fast-food counters of ancient Rome to the digitally-rated eateries of the 21st century. It reveals how a simple commercial transaction became intertwined with art, technology, class, and culture, and how the original promise of the French restaurateur-to "restore" the body-expanded to encompass the restoration of the human spirit through the shared experience of a meal.Discover the pivotal moments that shaped how the world dines. The story travels from the communal table d'hôte of medieval inns to the revolutionary kitchens of 18th-century Paris, where the menu was born. Witness how the French Revolution unexpectedly democratized haute cuisine, sending the private chefs of the aristocracy out to open their own establishments for the public. Follow the rise of fine dining in America with the opulent Delmonico's, and enter the hyper-organized kitchens of Auguste Escoffier, whose brigade system professionalized the craft and set the standard for a century of culinary excellence.Chart the dramatic transformations of the 20th century, an era that redefined the restaurant for a new, mobile, and modern society. Explore the rise of uniquely American institutions, from the egalitarian roadside diner and the futuristic Automat to the global empire of the fast-food chain. Delve into the movements that awakened the modern palate, including Julia Child's television revolution, the counter-culture's embrace of global cuisines, the lightness and artistry of Nouvelle Cuisine, and the back-to-the-land ethos of the farm-to-table movement. This chronicle explores not just what we ate, but the philosophies that guided our choices.The journey culminates in the dizzying pace of the contemporary era, where technology has upended the industry. Learn how the rise of the celebrity chef turned cooking into entertainment, and how digital platforms like Yelp and Instagram shifted power from the critic to the crowd, turning every diner into a photographer. The narrative confronts the most recent and profound challenges, detailing the incredible adaptation and innovation required to survive a global pandemic. Finally, it looks to the horizon, exploring the future of dining through the rise of ghost kitchens, plant-based menus, and the enduring power of the restaurant as a vital cultural institution.