A New Zealand man lost his name in a drunken poker bet and was forced to take a much longer, much stupider one. New Zealand law allows up to 100 characters in a name, and the unlucky man's friends used 99 of them.

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This is British Prime Minister David Cameron's very serious talking-to-the-U.S.-President-about-Ukraine-face, which he shared with the world in a Twitter pic Wednesday. Somehow, the photo failed to convey the gravitas Cameron was aiming for.

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Any coffee maker that makes my kitchen look like a chemistry lab is a winner in my book. The Hario Syphon Vacuum Coffee Maker is a simple and clean machine, which  apparently produces an incredibly clean tasting coffee. As someone who now takes her coffee black sans sugar, I would love to give one a try. The price is reasonable and there are a number of different models to choose from. I wonder what the coffee snobs think of this gizmo. Happy Coffee Drinking Everyone!…xoxo Typhanie

As anyone who scrolled through Secret knows, California's polyamorous roots are alive and licking with the early adopter set. Naturally, someone had find way to scale that, and who better than William Winters, "the de facto king of the East Bay polyamory scene"? (Updated)

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Another day, another Rob Ford gaffe. The tweet has since been corrected.

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Watching this gives me the chills. A cosmonaut floats away from the International space station, spinning out of control as the camera follows it, orbiting planet Earth for seven months before plunging into the atmosphere, burning and disintegrating. A terrifying scene that looks like the movie Gravity, but the video above is real—except no human was inside that suit.

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Danny Meyer’s 12th annual homage to all things meat returns to Madison Square Park on June 7 and 8, and this year's pitmasters include Dinosaur Bar-B-Que's John Stage, Chris Lilly from Big Bob Gibson Bar-B-Q in Decatur, Alabama, and plenty other professional smokers from around the country. Admission is free (barbecue plates from each vendor cost $9), but if you're serious about this, FastPasses cost $125, and a brand-new $265 BigPiggin' Pass offers access to a VIP Hospitality area with an open bar and complimentary buffet. Everything's on sale now.

Read more posts by Sierra Tishgart

Filed Under: foodievents, barbecue, big apple barbecue block party, danny meyer, new york, union square hospitality

In a move that seems like great news for rogue burrito-makers, listless sushi chefs, and lager-deprived ice fishermen, an administrative law judge with the National Transportation Safety Board overturned an FAA fine against an aerial photographer who used commercial drones late last week . The agency, which immediately appealed the decision, won't be able to crack down on drones flying below 400 feet — at least for now — so while this doesn't necessarily mean deluxe drone tacos are headed to your doorstep anytime soon, it's a pretty sure bet you're going to see loads more viral videos that promise the space-agey service is right around the corner. [Slate, Related]

Read more posts by Hugh Merwin

Filed Under: the drone wars, delivery drones, drones, faa, lakemaid brewery

A self-described political artist has 3D-printed a butt plug in the shape of Russian president Vladimir Putin's head and torso. And much like the real Putin, it's not necessarily something you want invading your, er, sovereign territory.

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Yesterday I finally saw this incredible model of Manhattan at New York's Armory Show. Hand carved on a gigantic 9-foot-long block of marble, this thing is overwhelming when you're in front of it. The detail is truly unbelievable. Check it out up close:

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Anna Savittieri has launched a KICKSTARTER to fund her documentary about tipping in the hospitality industry. Tipping, in its unique American form, involves guests deciding how much money a server will earn on a given night by “rewarding” them with a gratuity. 

Savittieri, a third-year student at McGill, will travel to Washington DC, Chicago, New York and Boston to interview members of the service industry as part of her film. To achieve this, Anna’s looking to raise $1,550. Let’s hope she gets many times more than that. And let’s hope she can swing by San Francisco as well, where the servers make a full $10.55 before tips, instead of the federal tipped minimum, of $2.13. 

We at The Bad Deal & The Price Hike have been long been in favor of abolishing tipping in favor of service-included pricing along the lines of Sushi Yasuda, which banned tipping last year. That move, of course, followed Thomas Keller’s decision to go service-included at Per Se in 2005. 

We hope and believe that more restaurants will follow. Such European-style policies make it easier for restaurants to put waiters on salary and guarantee them steady incomes. And such policies also allow for restaurants to better address the pay disparity between front-of-the-house and back-of-the-house staffers; cooks can earn much less than waiters at high-end restaurants.

And that rebalancing of incomes is why some expensive restaurants legitimately fear that going service-included will cause wait staffs to defect, as it would almost certainly involve pay cuts for servers. We hope Savittieri address that in her film. 

We could go on. But for now, watch the excellent “teaser trailer” for Savittieri’s documentary. We wish her luck. (Kickstarter). 

“I spent a year of weekends drawing the Opera House and realized that the continuity and rhythm of the podium is what makes the sails float and dance…The same strategy is used in this house,” explains Australian architect Alexander Symes, who, along G+V Architecture, conceived of this jaw-dropper of a home on the southern coast of Australia. Austinmer Beach House, named for the suburb in which it resides, stands tall, elevated on massive concrete columns to take full advantage of the seascape to the east and the mountains to the west.

Symes, who cites both Denmark’s Jørn Utzon and Sweden’s Sigurd Lewerentz as architectural influences, has clearly expressed those influences in a liberal use of timber, both inside and out; an exacting emphasis on craftsmanship and eco sensitivity; and, most dramatically, in the sweeping curves that define the house’s main volume—a nod to Utzon’s masterwork (see our recent piece on the Sydney Opera House here). Already feted with awards and accolades, Austinmer Beach House is, nevertheless, described by Symes as, “just a beach house.” And, in so doing, he may very well have redefined the word ‘just.’

Images: Desire to Inspire; ArchitectureAu

[Photo: Sinsemil.la/Official Site]

It looks like New York now has its very own underground marijuana supper club. Sinsemil.la, as the club is called, offers a high-end tasting menu of dishes infused with various weed varietals, each purportedly selected to "specifically to balance the flavors of each dish and for their psychoactive properties throughout the flow of the dinner." Items off the nine-course spring tasting menu on the website include confit chicken wings with Mango Kush croutons and bacon, and ribeye with Maui Waui baked potatoes. But the website emphasizes: "Sinsemil.la isn't about getting high — it is about haute cuisine."

Is this some type of bizarre hoax/art project? Possibly. There is, however, an email signup online for any interested parties, although it's entirely unclear if or when these dinners will actually take place. Here's a glossy promotional video:

· Sinsemil.la [Official Site]
· Underground New York Supper Club Brings Marijuana to Fine Dining [Globe & Mail]

Sheryl Sandberg's international best-seller, an odyssey of corporate-approved quasi-feminism, will get a very strange big-screen adaptation, Deadline reports.

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Titus Clarysse, a Belgian man who claimed to have feasted at more than 100 restaurants over the last five years without ever paying the bill, was found dead in his apartment earlier this week. He was 35 years old. Ghent detectives initially said they weren't sure if the case was manslaughter or murder, but numerous outlets including De Standaard newspaper reported that Clarysse was stabbed to death, and yesterday, the circumstances of Clarysse's death were ruled "suspicious." Speculation, of course, is that Europe's most famous dine-and-dasher may have been killed by an unhappy chef or restaurateur.

Newspaper articles written about Clarysse during the last five years pegged him either as a kind low-life parasite or a nascent folk hero. Sometimes it was a little of both. Clarysse was a tall, thin man with a hardened face and stark cheekbones. He was dependent on government assistance and was often beaten up, De Redactie reports. He had a styled goatee and unruly mustache, and usually wore his hair in a ponytail. Apparently he didn't dress up or try to disguise his appearance to visit pricier restaurants, but he typically dined by himself; news reports say Clarysee "seemed to have the wrong kind of friends."

But the serial freeloader — or tafelschuimer as he was known, meaning a consummate moocher who leaves no morsel or table scrap behind — was also described as a "happy-go-lucky" guy who loved more than anything to eat meals priced well beyond his €40-a-week welfare check. His methods were straightforward: After an elaborate meal, Clarysse would simply explain that he had no money. Sometimes, according to reports, he would present a bank card to the waiter, which bore his name but had no money on it, knowing full well he'd be approached by management. On some occasions, proprietors would let him walk; other times, police were called. Clarysse would be questioned and sometimes put in a cell overnight, which he said didn't faze him because at least he'd gotten a nice dinner out of the ordeal.

Clarysse, who said he'd eaten at more than 100 restaurants without paying, openly resented the rich, but seemed not to have animosity toward the restaurants he fleeced, or the restaurateurs who were his casualties. Up until this week, his career-to-date exploits seemed on the verge of eclipsing that of his most famous European counterpart, Berlin's so-called "Schnitzel Stephan," a 350-pound, schnitzel- and fried-pork-knuckle-loving man who was convicted of 64 counts of fraud in 2007 and sentenced to jail time.

Flemish newspaper De Standaard first crossed paths with Clarysse in 2009. At the time he boasted of dining and dashing at 49 restaurants, and had just been arrested — and roughed up a little — after a successful visit to Saigon Vietnamese restaurant. "I was craving Oriental," he explained.

That year, he was fined €1,650 and was sentenced to jail for six to eight months. After his release, Clarysse returned to dining rooms across the university town and ordered ribs and prawns, meatballs, pizzas, and kebabs. He ordered elaborate lobster dinners by himself and sipped on after-dinner Calvados, whiskey, and Irish coffees. He frequently lingered after the table was cleared and reset just so he could order a second digestif.

Here are some of things Clarysse's victims said about him:

• "In the end, we knew his face, but you know, on a busy terrace in summer, full of people, he knew how to blend in."

• "The man was dressed classy and when I heard his order, I thought I had a good customer. A port, an appetizer with shrimp, ribs, a nice bottle of wine, two expensive whiskies."

• "He did it all, the grand restaurants, the terraces. He really tried them all."

• "He would sit and wait after the meal — another beer, a brandy."

Here he is, from 2009, talking (in Flemish) about his techniques and impending jail time.

Clarysse reportedly called his father on Monday night to say he wasn't feeling well and that he was running a temperature. His father visited his Ghent apartment on Tuesday morning and discovered his body. Police announced yesterday that they were regarding Titus Clarysse's death as "suspicious."

Titus Clarysse: Belgian man who skipped 100 restaurant bills is killed [Independent]
Belgian police probe death of famed freeloader [AP/Buffalo Press]

Read more posts by Hugh Merwin

Filed Under: tafelschuimer, belgium, crime, ghent, murder, titus clarysse

Venmo is a little app for your little phone that makes it easy to beam money from your bank account to someone else's. It's very handy! It's also seen terrific success through word of mouth. So why, why oh why, is the company plastering New York with these universally hated ads?

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What do you get when you apply the kindly, whimsical emoji you know and love to actual human faces? Nightmare fuel for days. But also very clever ad campaign that aims to stop sexual predators from occupying your child's open tabs.

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Expanding a limited 2003 ban, the Justice Department will soon prohibit federal agents from profiling suspects based on national origin, religion, gender, and sexual orientation. The Bush administration's ban applied only to race, allowing federal agents to specifically target Muslims in terrorism cases and Latinos for immigration investigations.

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[Bourdain; 3 WTC]
The future location of Anthony Bourdain's massive international street food market still remains a mystery, but a source familiar with the World Trade Center development hears that the market will be going into 3 World Trade Center. That also lines up quite nicely with the fact that Hudson Yards, the other major development under speculation, just revealed plans for a food market that doesn't appear to include Bourdain or street food hawkers of any kind. When it first broke the news, the Post theorized that the market would go into one of these two developments, but was unable to get any confirmation.

Eater has reached out to Westfield, the developer in charge of all the retail space at the World Trade Center, but is still waiting on a response. At last report, 3 WTC is slated to open in 2016. Although Bourdain shared plenty of details about his new project last week, he did not indicate where, exactly, it would be located.
· All Coverage of Anthony Bourdain [~ENY~]
· All Coverage of 3 World Trade Center [~Curbed NY~]

An industrial-design student in Korea has introduced a concept for the Smart Knife, a digital, rechargeable knife with a "sensor-equipped blade" that doubles as a touch screen. The blade contains negative ions that will allegedly prevent foods from oxidizing, and it can also display information about the freshness, potential bacteria contamination, and nutritional content of whatever it's chopping. There's also a Siri-esque voice recognition option, which surely won't fail to inform you that you've just sliced your finger open because you were distracted by the cool glowing screen. [Electrolux Design Lab via Fine Dining Lovers]

Read more posts by Belle Cushing

Filed Under: roboknife, future of food

The greatest virtue of science is that it uses irrefutable facts, data, and evidence to force us to accept the harsh truths that we, flawed humanity, may wish to ignore. Like the fact that children are—scientifically speaking—small bundles of misery.

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VIEW SLIDESHOW: M. Wells Steakhouse Is So Much Fun You'll Forget About Your Steak

Solomon gundy. [Photographs: Max Falkowitz]

You walk down a deserted street where the sidewalk comes and goes. In the more industrial sectors of Long Island City they don't plant many streetlights, and M. Wells Steakhouse, a restaurant in an auto garage in a sea of auto garages, doesn't lay out a welcome sign.

Stumble through the fog enough and you'll eventually find the side-entrance door. Inside is an open dining room and kitchen done in steel and red brick and black-trimmed wallpaper, a body shop gone industrial gothic that happens to be one of the most expensive restaurants in Queens. Why here? Today's Long Island City is defined by its new, gleaming condos as much as its commercial grunge, yet it's long lacked a fine dining restaurant to call its own. Now it has one that seats 70.

An open kitchen looks out onto the dining room. Not pictured: the live trout tank, as fish are dispatched to order.

The M. Wells crew, led by husband and wife team Hugue Dufour and Sarah Obraitis, started in LIC with a gleeful, delicious-yet-erratic diner that burned hot and wild before fizzling out due to disagreements with a landlord. Undeterred, they followed up with a destination-worthy cafe inside MoMA's PS1, a sequel you could call scaled-back only insofar as it doesn't serve a burger for four, just blood pudding for one.

Now they've set up a forward-thinking steakhouse that pays winking homage to the chop houses of old New York. The twist is that its greatest, most noteworthy features have nothing to do with the steak, which is competently cooked if ordinary. No, M. Wells Steakhouse honors its bloodlines by reviving and subverting all the side shows that its forebears left to rot.

So of course there's a Wedge Salad ($12), straight-up iceberg soused in a cool, barely sweet buttermilk dressing with bacon in crisp-chewy batons. But in this version, sad slices of cottony winter tomato are replaced by shards of tomato paste concentrated into brightly flavored crackers, space food designed by Alice Waters. There's a French Onion Soup ($14) so full of caramelized onions it leaves little room for broth, but hiding underneath that blanket of broiled cheese is a marrow bone, because clearly French onion soup isn't rich enough as-is. If it's a step down from the heart-stoppingly good onion soup served at M. Wells Dinette, it's a small one.

As with any M. Wells restaurant, much of the menu makes no fucking sense. "You probably have questions," our affable waiter began. "I am here to answer all of them." So we unloaded: Shrimp on shrimp? Beef butter? What the what is uni super royale? How is there a $12 lobster tail and a $50 caviar sandwich? And why does the burger have a bone in it?

The bone is easily removed.

He answered them all, kindly, without pretense, and for a brief moment I had a a crystal-clear insight into the cuckoo-clock genius that is chef Dufour's culinary intellect. Then warm, perfect pretzel rolls and nose-clearing mustard hit the table and I accepted that some food is meant to be delighted in first, contemplated later, once the afterglow has passed.

Gougeres stuffed with taramasalata.

The jumps don't always work. Gougeres ($8) stuffed with excellent, not-too-salty taramasalata are a brilliant idea that could have used more brilliant cheese puffs. A fairly straightforward take on Coquilles Saint Jacques (here named Saint Fereol; $16) just proves the old ban on seafood and cheese right. And for all its ribbed tromp l'oeil, that Bone-in Burger's ($17) brisket and aged trim grind is undone by over-compacting, overcooking, and a flood of shallot jam and tartar sauce. Dufour's great talent isn't hairsplitting technique per se—it's transforming elemental foods into larger than life flavors. That's occasionally a problem for a menu more haute than his previous endeavors.

Pommes aligot.

But boy, when the food is on, it's on. You can stretch the Pommes Aligot ($12) a foot into the air, so loaded are the spuds with butter and tangy cheese curds. No one else but Dufour would serve Solomon Gundy ($14) this way: a savory potato pancake cooked in a waffle iron, littered with pickled smelts that nestle into the waffle's notches like pats of butter, and topped triumphantly by a quenelle of crème fraîche and a fistful of roe. It's a dish borrowed from an alternate reality where diners are run exclusively by surrealists (o hai), and it's awesome.

None of this comes cheap, but M. Wells Steakhouse is not a casual restaurant. Weirdness aside, you come here to be pampered and doted on, and one the restaurant's greatest assets is the low-key-but-totally-professional work ethic of servers who set the room aglow with their exuberance. In Long Island City—and most of Queens for that matter—there are few to no places to get the fine dining treatment alongside good food. Considering Brooklyn is still short on fancy-pants restaurants that seat more than a few dozen at once, Queens getting one is no small thing.

The t-bone is competently cooked, if ordinary.

Though there's a glaring problem: the steak itself, which is good in an inoffensive way but alarmingly reigned-in for a Dufour restaurant or a New York steakhouse. Premium steaks have never been better, and these days an ordinary, good-enough steak just isn't good enough. Most of the steaks, including our T-Bone ($55), come from DeBragga's dry-aging facilities, but ours bore little dry-aged flavor. While the wood-fired grill left our steak with a great crust and meat correctly cooked to temperature, it tasted like food with training wheels compared to the rest of our meal.

So maybe it's best to bypass the big steaks in favor of a side called Beef Butter, a wee piece of especially fatty Kobe strip loin. It costs $25 and tastes like a cow sent through a car crusher and condensed to the size of a Metrocard. Bursting with the funky, mineral flavor of premium beef fat, it can and should be your steak for the evening. Trust me, you won't go hungry.

The beef butter is listed as a side, but its beefiness beat the T-bone's.

If you save room for dessert, know that the towering cakes ($11) caged in the dessert cart are for the most part toothachingly sweet. Better than them all, including a Sacher Torte ($11) that'd be great were it not for all the weeping in its crumb and ganache frosting, is the enormous Paris-Brest ($19) for two with crisp, caramelized edges and enough hazelnut-flavored cream to keep you smiling your whole trip home.

Paris-Brest.

There's still so much I want to explore on the menu, from trout dispatched to order to that shrimp-on-shrimp to hey, what the hell, that $50 caviar sandwich. Because M. Wells Steakhouse, more clearly than any M. Wells before it, is a place to shout "to hell with it" and go for the splurge. That kind of glee is hard-won.

More photos in the slideshow »

About the author: Max Falkowitz is the New York editor and ice cream maker in residence at Serious Eats. You can follow him on Twitter at @maxfalkowitz.

Still hungry? Follow SE:NY on Twitter and Facebook, where you'll never miss a story.

This week, Adam Platt awarded two stars to Villard Michel Richard for its "technically sophisticated cooking," but he wasn't a fan of the "uneven food at the Bistro and its hefty prices." Pete Wells definitely didn't like the Bistro, giving it a rare zero-star review. Elsewhere in New York, Daniel S. Meyer enjoyed the menu at M. Wells Steakhouse and Shauna Lyon loved the Persian plates at Cafe Nadery. Read it all, straight ahead.

Pete Wells slayed Michel Richard's Bistro at Villard Michel Richard. The menu is essentially filled with overpriced misses (check out nine of his most brutal zingers here): The seafood pasta is "a direct quote from the 1980s, when doughy, gluey, overcooked fresh pasta and washed out bits of seafood drooped in flavorless pink sauces," the chicken-liver mousse is "mediocre," and the frisée salad contains "stale" croutons and "limp" bacon. Desserts are "all too good to be a joke," but when coupled with shaky service, it's still nothing more than an "awful hotel restaurant."

Alan Richman made the trip to review Zak Pelaccio's Fish & Game in Hudson. On his first visit, Richman could only find a seat at the bar, where he found the food underwhelming. A salad supposedly crafted from 14 to 31 ingredients is "mostly a pile of leaves, plus a few yellow flowers," and the river salmon was "fatally overcooked." The tasting-menu-only dining room offers "random compilations of ingredients" that also result in plenty of misses: Raw fluke is "crudely sliced," a plate of steamed egg with grilled calamari is extremely "undercooked," and one dessert turns out to be "a kind of non-communal, intolerable fondue." Rye pasta with bacon is "the tastiest and most appealing dish," but "the staff — except for that [one] bartender — isn't professional enough." One star.

Shauna Lyon of The New Yorker explored the Persian food at Cafe Nadery in Greenwich Village. While the restaurant, owned by a collective of Iranian-Americans, "doesn't look like much," it churns out a "vegetarian-forward" menu designed by cookbook author Louisa Shafia. Some must-orders: a "lovely" lemony kale salad, the "pleasantly sweet" beet burger, the "luscious" yogurt appetizer, and a Persian soup made with lentils and greens and garnished with fried onions and dried mint. The real standout dish is Nadery's take on "the ultimate Persian comfort food," ghormeh sabzi, made with stewed dark greens, beef, beans, and dried lemon.

Daniel S. Meyer filed a review on M. Wells Steakhouse, giving it three stars for its ability to seduce "both downtown rockers and Queens families." While the "fat-glistened" dry-aged Nebraska côte de boeuf is delicious, he was more impressed by the seafood options: the jarred clams are perfectly "firm and briny," while the fresh-killed poached trout served with brown-butter-soaked cabbage and potatoes is an example of the "madcap opulence" that makes the restaurant "so special." Meyer also recommends saving room for the "massive" foie-gras-stuffed gnocchi, so "firm and crisp" it is "less gnocchi than kingly knish."

Steve Cuozzo did not file a review this week, instead choosing to rant about a hot topic this week: babies in fine-dining restaurants. "I'm tempted to break out a ball gag at meals ruined by tantrum-throwing tots," he writes. It's pretty safe to guess which side of the debate he lands on.

Read more posts by Khushbu Shah

Filed Under: the other critics, bistro at villard michel richard, cafe nadery, fish & game, m. wells steakhouse, villard michel richard

Researchers at Connecticut College have found evidence that proves that Oreo cookies—at least for lab rats—are as addictive as cocaine.

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Michelin guide has released its 2014 picks for New York restaurants worthy of their star ratings. At the top of the list, last year's seven three-star restaurants retained their ratings, but no new ones joined them. Only five restaurants received two-star ratings (Gordon Ramsay lost its ranking and Gilt and Corton both closed), but overall 67 restaurants received a star rating this year, the highest number since the guide's New York debut in 2006.

Last week, Michelin released its Bib Gourmand picks, essentially the budget-minded (and in New York's case) decidedly international list of restaurants the guide consider noteworthy but not star-worthy.

The full list of all the picks is below. Tell us: what do you make of this year's selections?

Three Stars

Brooklyn Fare
Daniel
Eleven Madison Park
Jean Georges
Le Bernardin
Masa
Per Se

Two Stars

Atera
Jungsik
Marea
Momofuku Ko
Soto

One Star

Ai Fiori
Aldea
annisa
Aquavit
Aska
Aureole
A Voce Columbus
A Voce Madison
Babbo
Blanca
Blue Hill
Bouley
The Breslin
Brushstroke
Café Boulud
Café China
Carbone
Casa Mono
Caviar Russe
Danji
Danny Brown Wine Bar & Kitchen
Del Posto
Dovetail
15 East
Gotham Bar and Grill
Gramercy Tavern
Hakkasan
Ichimura
Jewel Bako
Junoon
Kajitsu
Kyo Ya
Lan Sheng
Le Restaurant
Lincoln
Minetta Tavern
The Modern
The Musket Room
NoMad
Oceana
Peter Luger
Public
Rosanjin
Rouge Tomate
Seäsonal
Spotted Pig
Sushi Azabu
Sushi of Gari
Tamarind Tribeca
Telepan
Tori Shin
Torrisi Italian Specialties
Tulsi
Wallsé
wd~50

Bib Gourmand

ABC Cocina
al Bustan
Alobar
Andy's Seafood & Grill
Apizz
Aroma Kitchen & Wine Bar
August
Ayada
Baci & Abbracci
Basil Brick Oven Pizza
Battersby
Beyoglu
Bianca
Bistro 33
Bohemian
Boqueria
Bread & Tulips
Bunker
Buttermilk Channel
Casa Enrique
Cata
Char No. 4
Chavela's
Cho Dang Gol
Ciccio
Clinton St. Baking Company
Co Ba
Congee Village
Crispo
DBGB Kitchen & Bar
Dear Bushwick
Dim Sum Go Go
Diner
Dirt Candy
Don Antonio by Starita
Do or Dine
Ed's Lobster Bar
Egg
El Parador
El Paso Taqueria
Enoteca Maria
Family Recipe
Fatty 'Cue
Fatty Crab
Frankies 457 Spuntino
Franny's
Garden Court Cafe
The General Greene
Gennaro
The Good Fork
Gran Electrica
HanGawi
Havana Cafe
Hecho en Dumbo
Hill Country Chicken
Hino Maru Ramen
Hunan House
Hunan Kitchen of Grand Sichuan
Il Buco Alimentari & Vineria
Il Poeta
Jean Claude
J.G. Melon
Jin Ramen
John Brown Smokehouse
J. Restaurant Chez Asta
Katz's
Keste Pizza & Vino
Land of Plenty
Laut
L'Ecole
Lil' Frankie's
Little Pepper
Lupa
Lu Xiang Yuan
Mamak House
Mapo Tofu
Marlow & Sons
Mayfield
The Meatball Shop
Mercato
Mesa Coyoacan
Mexicana Mama
Mexicosina
Mile End
Miss Mamie's Spoonbread Too
Momofuku Noodle Bar
Momofuku Ssam Bar
Momokawa
Murray's Cheese Bar
New Malaysia
Northeast Kingdom
Northern Spy Food Co.
No. 7
Nyonya
Ornella
Paulie Gee's
Perry Street
Phoenix Garden
Pok Pok NY
Porsena
Prime Meats
Prospect
Prune
Purple Yam
Robataya
Roberta's
Rubirosa
Runner & Stone
Rye
Salt & Fat
Saravanaas
Seersucker
Seo
Sip Sak
Snack
Soba-Ya
Speedy Romeo
Supper
Sura
Szechuan Gourmet
Tang
Tanoreen
Tertulia
Tra Di Noi
Traif
Turkish Kitchen
Uncle Zhou
Untitled
Uva
Vida
Vinegar Hill House
Wild Edibles
Xixa
Yunnan Kitchen
Zabb Elee (Manhattan)
Zabb Elee (Queens)
zero otto nove
Zoma

Fight, fight for Empress Marissa: the arena must be refreshed with nerd blood. After pissing everyone at Yahoo! off by making them come into the office, AllThingsD reports Marissa Mayer's latest HR edict is drawing more ire. Employee versus employee.

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World War II vet Harold Jellicoe "Coe" Percival passed away peacefully in his sleep last month at the age of 99. According to his obituary, Harold had "no close family who can attend his funeral."

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A Russian conceptual artist known for his extreme political protests shocked tourists visiting Moscow's Red Square yestersay by nailing his scrotum to the cobblestone pavement as part of a protest marking Russia's annual Police Day.

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When he was five years old, Saroo Brierley fell asleep on a stationary train after a long, hard day of begging for change on the streets of Ganesh Talai, India.

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Simple Pickup is a YouTube channel normally devoted to the fine art of mackin' on chicks.

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