Here's a brief look at what's cooking on the food obsessed web
Sam Sifton of The New York Times counts down his
Top 10 New Restaurants of 2011. The tasty slideshow
includes the likes of NYC restaurants such as
The John Dory Oyster Bar,
Boulud Sud and more.
Massachusetts bill would allow restaurants to donate food
leftovers to charitable organizations without fear of being sued.
Less food waste and more people fed: makes perfect sense to
Ray Isle, wine editor of Food & Wine, suggests
wine pairings for grilled cheese sandwiches. Oh grilled
cheese, you've grown ever so sophisticated over the years. I wonder
if this guy could provide a few suggestions for juice box
Jason Sheehan of Philadelphia magazine
calls attention to
12 Restaurant Trends That Need to Die. Couldn't agree more with
sushi in non-sushi restaurants, cupcakes and "ingredient
demagoguery." In his words: "I don't care if the chef grew
the squash for tonight's entrée in his bathtub.
Locally sourced, homegrown, organic and artisanal
ingredients are only good if they're