While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, Munchies makes the case for eating bird feathers, Olmsted traces its rise to the top of the NYC dining scene, and LA Time’s restaurant critic Johnathan Gold lists his top 101 eateries in the 310.
Eater | How Olmsted Became the Hottest Restaurant in Brooklyn
What began as a causal, no-fuss neighborhood restaurant has morphed into one of the hottest tables in towns, thanks to fans and plenty of media hype. In this Q&A, Eater sits down with Chef Greg Baxtrom to discuss their rocket ship to the top. Read on and learn more about his front-of-house ethos, realizing his Michelin dreams, and how he exceeds diner’s expectations with every dish.
LA Times | Jonathan Gold’s 101 Best Restaurants Johnathan Gold is probably the West Coast’s most important dining figure this century – his power extends far north of the 405 freeway, and his recommendations can literally make or break a budding restaurant. Here he recounts his 101 best restaurants ever – from the consummate favorite Providence to number 101, Nickel Diner and everything in-between, these are the top dishes of La La Land. How many have you crossed off the list?
Bon Appetit | Chefs Are Coming to Puerto Rico’s Aid After Hurricane Maria, and You Can Help Puerto Rico has been battered by a barrage of hurricanes and storms this season. Stepping up to the plate to help with recovery efforts, San Juan’s celebrated chef José Enrique spearheads an effort to feed locals affected by the disaster, turning his namesake restaurant into a volunteer-run soup kitchen. More chefs have joined the effort, with José Andrés teaming up with Enrique to secure food suppliers, mobilize volunteers, and lend his chef skills to the kitchen. Lend a helping hand to Andrés non-profit, World Central Kitchen.
Munchies | Oh Great, We’re Going to Be Eating Bird Feathers SoonThere’s no arguing that food waste isn’t a huge issue – but Munchies brings up a good point: how far is too far in the conservation conversation? Scientists at the Lund University in Sweden have discovered that bird feather (yeah, bird feathers), can broken down into a protein liquid, one that’s good enough to eat.