There is no middle ground with an oyster - but there is a hierarchy.

Informal luxury at a restaurant that knows where its bread is buttered.

Who needs a house deposit when the guacamole is this good?

Always blow on the shrimp dumpling.

"The free butter was infused with truffle and possibly drugs."

There's something fishy about the spag bol - and we can't get enough.

Where mussel fritters come with supermarket bread and chups.

If you can't stand the heat, you'll probably love the bagna cauda.

Disco dumplings and cool cucumbers at a new Viaduct eatery.

Bring your outside voice to the Viaduct's latest. It's light, bright - and loud.

Food critic Kim Knight's review of the Auckland restaurant rated ninth best in the world.

The results come as part of TripAdvisor's 2018 Travellers' Choice Restaurants Awards.

Not picture perfect, but leave the customers to their own selfie devices and it could be.

Travel the globe at Kingsland's newest eatery.

Asian fusion takes a very cheesy turn at new restaurant Fang.

Classic flavours from a classic cuisine at Parnell's Le Bistro Des Gourmets.

At least the onion rings were good.

What happens when a new chef takes on an old favourite.

Cheese sorbet and a miso carrot main? The walls are artless - the food is anything but.

REVIEW: An inner city stalwart is still (mostly) dishing up the goods.

Cocktails and chicken tick all the really excellent boxes at Cuba Libre.

Auckland has a new pancake - and it's not safe for work.

Where is everyone? Two out of two diners agree this is a lovely place for lamb brains.

The Sugar Club: Fashionable food 53 floors up. Kim Knight tells us the ins and outs.

Kim Knight won't be ordering the crayfish waffle again, but there's still plenty to love.

Its provenance may be only legend but the proof is in the tandoor, finds Kim Knight.

Charlotte Carter finds this warm, inviting cafe is worth driving over the bridge for.

Imagine magic at this humming new venue with a creative menu.

Good coffee and food overcome first impressions.

Give us this day ... the way our great-great-grandparents did it. Sort of.