As many Music City dining aficionados may have noticed,  The New York Times  ran a lengthy feature on Nashville restaurants. There were some interesting geographical interpretations of our fine city (and the word "hipster" appeared half a dozen times, prompting some tattooed and bearded East Nashvillians to hop off their fixed-gear bikes and tweet their grievances) but the article deftly highlighted some fantastic Nashville restaurants well-deserving of recognition, and it's great to see the Nashville dining scene getting some attention on the national level. 

Restaurants featured in the article include  Bolton's Spicy Chicken and Fish, Las Paletas, Mas Tacos, City House, Margot Cafe and red-hot newcomers The Catbird Seat and  The Pharmacy. The piece largely centers on East Nashville, which has seen no shortage of foodie love in recent days. Tyler Florence and The Great Food Truck Race spent some time on the east side a couple weeks back, and Adam Richman noshed upon the  Asian flank steak sandwich at Mitchell Deli just last week for his new show, Best Sandwich in America.

With all this focus on Nashville restaurants, we'd be remiss not to mention our recently updated list of  Nashville's Top 100 restaurants. 6 of the 7 restaurants mentioned in The Times article are currently Top 100's, and other new additions to the list include Giovanni, Gojo Ethiopian, Kayne Prime, The Smiling Elephant, Suzy Wong's,  Table 3, Tavern, and PS Noodle Pot. Follow the link for complete details of our Nashville update. 

Props to The Times for recognizing Bolton's Spicy Chicken and Fish

The best burger bun in town, from The Pharmacy

Pete Wells of the New York Times explores the fried pizza phenomenon. Relax; it's just the crust that's fried. This ain't the Texas State Fair. 

Speaking of food abominations, Stephen Colbert celebrates Pizza Hut's hot dog stuffed crust pizza. "I've always been a fan of unexpected hog dogs."

Oliver Thring of the Guardian taste tests the aforementioned  hot dog stuffed crust pizza (it's currently only available in UK). The somewhat surprising verdict: delicious. 

The Daily Meal posts a recipe for "Irish Pizza" with soda bread crust and Irish Cheddar. I'd think twice before confounding your Irish grandparents with this. 

Our favorite minimalist,  Mark Bittman, instructs on "How to make pizza better than a restaurant." Cornmeal is crucial to prevent the dough from sticking to the surface.

Food trucks are over. Food Piaggio Apes are the ticket. Slice (Serious Eats) takes a look at Pizza Pilgrims, who have impressively fashioned their tiny, three-wheeled Italian van with a wood-fired pizza oven.

Archived pizza goodness: an older blog post on my own personal pizza pilgrimage to New Haven. 

Signature White Clam Pizza from Frank Pepe, New Haven, CT