In March 2008, the King County Board of Health approved the second restaurant nutrition information regulation in the nation, requiring chain restaurants to provide information on calories, saturated fats, carbohydrates, and sodium on menus and calories on menu boards by January 1, 2009, and allowing for specified methods “equivalent” to menu board or menu labels. The regulation provides the opportunity to evaluate a replicable healthy eating policy through a natural experiment. Thus, the primary aim of this project is to assess the impact of point-of-purchase nutrition information at chain restaurants on awareness of nutrition information, nutrition knowledge, use of nutrition information, and food choices of customers. Secondary aims include (1) examining differences in outcomes by demographic characteristics, neighborhood characteristics, method of providing nutrition information, and type of restaurant, and (2) assessing changes in nutritional values of menu items.