Server Lynnea Scalora is feeling alienated from her labor: "When you're a server, you're someone's slave," she tells Grub Street. Why does she feel this way? Probably because she works at Enid's, which as any Greenpoint/Wburg resident can tell you is the innermost circle of brunch hell. The restaurant epitomizes…

Habitu s of Section F of the New York Times will notice a couple of changes in today's Dining section layout. Most notably the Times' love of briefs have made the move from Styles to Dining. On F11, where one might expect to see Peter Meehan's weekly $25 and Under Column, one finds "Dining Briefs." It's notes 'n'…

Our nightmarish vision of a post-agency-relocation Century City mall food court clotted with lunching, nattily attired drones left with no recourse by the dearth of local culinary options but a hastily devoured Fuddruckers baby-burger, it seems, has fully come to pass: Today's LAT looks at the turf war raging…

Yesterday we mentioned Steven Rinella, a bird-killing dinner-party thrower and the author of The Scavenger's Guide to Haute Cuisine. Turns out he could easily transition from cuisinist to criminal. Rinella recently hunted a number of small Brooklyn critters, including two sparrows and a few mourning doves, and…

It's time once again for everyone's favorite game, Rewriting the Post! In this installment, please enjoy this article about a Center for Science in the Public Interest report noting that Chinese food is full of calories and sodium (no shit, eggheads, that's why we eat it). Here's the Post lead: "The food police have a…

Frank Bruni needs to get drunk more often. That's our only conclusion after reading today's two star review of uptown Italian Sfoglia. Usually you can feel Frank at least trying to restrain himself from overwriting, but get a few glasses into him and all caution is cast to the wind. Yes, he will have that last…

Let us start by stipulating that we love both Momofuku and Ssam Bar, David Chang's East Village restaurants. Let us also mention that we've enjoyed his occasional posts on the Eater blog thus far. And let us further add that we rather liked today's, which instructs on the concept of soign , the V.I.P. treatment chefs…

Yes, yes, that Frank Bruni review. We admit to being flummoxed. We're like deer in the headlights, frozen with fear, unable to avert our gaze. Let's be honest, a piece that starts off with the lines "It may be laughable when someone says he gets Penthouse magazine for the articles. It's no joke when I say I went to…

Two weeks ago Times restaurant critic Frank Bruni reviewed Kobe Club, the newest highly-contrived chowhouse from restaurateur/felon/Rocco DiSpirito co-star Jeffrey Chodorow. The Brunster did not find favor with the place, granting it zero stars and noting that "it presents too many insipid or insulting dishes at…

Breaking! Important! Pinkberry! Our Pinkberry Correspondent, who earlier today complained of not being allowed to mingle froyo flavors, thereby establishing the supremacy of Tasti-D, reports she received a response from "someone at Pinkberry"!

Pinkberry! Ever since we first heard that the West Coast haute froyo chain would soon be colonizing Manhattan, Jamba Juice-steez, we've been waiting with bated breath to see how our town's Tasti gals would handle the transition. Would the ladyfolk cotton to the new lo-cal dessert on the block? Well, word on the…

Grub Street's Daniel Maurer is all over the community board meetings where angry residents try to effect the revocation of neighborhood saloons' liquor licenses. The most recent victim? East Village hot spot Death & Co. on East 6th Street.

With its baby-preparation facilities crippled by last week's kitchen explosion (quickly: do you remember exactly where you were when the Creative Artists Death Star nearly blew up?), nearby Century City eateries find themselves increasingly responsible for the feeding of swarms of hungry agents unwilling to gobble…

Next month in Styles: "For Lockhart Steele, Quotewhoring Is More Than Just a Night Out."

Yesterday we noted Eater's seeming obsession with the reservations-scalping service PrimeTimeTables, which will sell you a reservation to a hard-to-get-into restaurant. But one question that's remained unanswered is just how PTT gets all those reservations (presumably not by opening dozens of OpenTable accounts,…

So you mean sort of like this?