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- – The restaurant robberies in Oakland continue. [Chronicle]
- – Zuni's nectarine dessert has to be seen to be believed. [Eater SF]
- – The price of a Hershey's bar is about to go up. A lot. [NYT]
- – Ten years ago chef Ron Siegel (Ritz-Carlton Dining Room) was the first American toque to top an Iron Chef. [Food Gal]
- – Now that people are moving away from bottled water, they are getting worried about what is coming out of the tap. [WSJ]
- – When are restaurant prices too high? [Between Meals]
- – But if everything is getting so expensive, why is lobster in Maine getting cheaper? [Slate]
- – And how exactly does a restaurant decide what your bottle costs? [WSJ]
- – Drew Nieporent looks back at fourteen years of being a bi-coastal restaurateur. [Between Meals
- – Fro-yo options around SF. [Digest]
- – When all you want is a cold beer and a photo booth, look here. [Gridskipper]
- – Take your pet out to eat with you at these spots. [SF Gate]
- – The Food Network is mulling a competitive-eating show. [Grub Street]
- – The root beer float turns 115! Learn all about it. [MP: SF]
- – Healthy eating lessons from The Simpsons. [Cheap Healthy Good, via Grinder]
- – If oenophiles want to help the environment, they can start by drinking their wine from a box. Really! [NYT]
- – Neil Diamond as you've never seen him. Through a bagel? [Serious Eats]
- – Once and for all is it soda, coke or pop? [Strange Maps]
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