We came here because a friend had alerted us to the fact the cafe, formerly known as Grace, had undergone a facelift.

For a genuine taste of Mexico, you can't go past Grey Lynn's latest fixture.

Paradish - yep, that name is just a bad pun - bills itself as offering "innovative Chinese cuisine".

Ordering from the pub menu at The Mulberry may have been a better option.

After sharing some excellent bruschette, I was keen to go for the full, belt-busting Italian experience.

A new restaurant on Pt Chevalier Rd proves an enticing and good-value spot to dine.

For all its artistry - and there's plenty of that - Michael Meredith's food is actually no-nonsense tucker.

Excellent cuisine makes up only one part of a restaurant experience.

One way of classifying restaurants is by the terminology that the people who wait tables use to introduce the specials.

Themed restaurants are, I suspect, an acquired taste that I have failed to acquire.

Jai Jalaram Khaman offers refreshingly different Indian vegetarian cuisine.

A new chef and an ever-evolving menu ensure a Shore favourite rivals the best our neighbours across the Tasman have to offer.

The cherry blaze of a fire is the first thing you see at the top of the stairway that leads to Vivace.

We had just finished our desserts (two helpings of poached quince with ice-cream; four spoons) when they arrived. There were probably a dozen but they had the impact of 100.

We came here because it had been two years since our last visit and we wanted to see what had changed.

A young person from one of the style-conscious professions spoke warmly of the Ponsonby Road Bistro.

An Auckland stalwart shows it still has plenty of gloss in its style and service.

Turned away from Sal Rose's doors one recent Saturday night, we came back for another go on Sunday night. Second time lucky - just.

Big appetite? You won't go hungry at Der Metz, a German eatery whose focus is firmly on quantity.

There is a lot of bad Italian food around and Steve's, his mission statement notwithstanding, is not that.

We came here because it was a stunning day and we were keen to dine harbourside.

When the sad day comes for the barbecue to be stored, never fear, Ken Yakitori is here.

The hard part is deciding what to choose from the menu, writes John Gardner.

One day, I hope, Peter Gordon will cook my dinner. It hasn't happened yet.

Meat-lovers rejoice - Cazador satisfies all carnivorous cravings and more besides.

Aaah, beef carpaccio. Slices of raw meat so thin as to be translucent are arranged on the plate, just so.

A night out at a good value suburban tapas restaurant is made all the more palatable by passionate, gentle staff, writes Nici Wickes.

An old Auckland favourite should try harder, writes Janetta Mackay.