Food

Hard-Nosed Chefs Say The Customer Can Be Wrong; David Chang Heads to Canada

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The customer is not always right at restaurants like Zucco: Le French Diner, the Spotted Pig, and Momofuku, where the house insists its food is served a certain way, no substitutions or alterations allowed.
[NY Times]

A new bill in California would ban the sale and possession of shark fins, including the serving of shark’s fin soup, which has many Chinese upset.
[NY Times]

Here’s a shocker: Young people in Portland are getting turned on to farming, and citing “punk rock, Karl Marx, and the food journalist Michael Pollan” as their influences.
[NY Times]

Steve Cuozzo samples the 30-hour burger from the $625 cookbook Modernist Cuisine, and isn’t impressed by the cold, dry patty.
[NY Post]

David Chang is opening two restaurants in Toronto, a Noodle Bar and a second called Momofuku Daisho, set to open in 2012 next to the Shangri-La Hotel.
[Globe and Mail]

The rest of the country might be just starting to look at school lunches, but in New York a radical transformation of the program began six or seven years ago.
[NY Times]

A car crashed through a McDonald’s window and into a children’s play area in Brooklyn, but thankfully no one was hurt.
[NY Post]

The FDA is re-examining its raw-cheese regulations, which could lengthen required aging periods or ban raw-milk cheeses altogether.
[BusinessWeek]

The city handed out nearly $400,000 in fines to grocery stores last year for consumer violations, such as overcharging, faulty scales, and failing to properly mark merchandise.
[NY Post]

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