Late at night, you may sometimes find yourself being tugged in two directions by the small and insistent hole growing in your stomach. Maybe you want a sweet treat before you lay your head down to sleep. But maybe you want something more substantial—not just the goodnight kiss of a morsel of chocolate, but what Taco Bell has accurately termed/branded the “fourth meal.” Thankfully for us all, I recently discovered a solution.
To make your own version of the world's most expensive dessert, go to Costco and pick up a two-carat diamond, a squeezable bottle of champagne jelly (they sell an economy-sized version now), champagne caviar, bitter dark chocolate, orange, peach and whiskey-flavored Belgian chocolate, "a light biscuit joconde" (not this kind of joconde but this kind), a gold ring, some pink things, and several sheets of gold leaf.
A flaming "rum-and-banana concoction" went wild at a Florida restaurant yesterday, maiming four people with first- and second-degree burns. Coincidentally, one of the chefs was recently certified as a firefighter, so he saved everyone.
• Payard Patsserie was shut down by the Dept. of Health today. [Eater, NYT]
• Susur Lee's Shang only earns one star from Bruni in today's Times: "The magic that Mr. Lee reputedly made in Toronto hasn't followed him here." [NYT]
• Is chef Damon Wise saying goodbye to Tom Colicchio's Craft empire? [NYO]
• More mixed reviews for L'Artusi in the West Village. [Bloomberg, TONY]
• Is Anita Lo's Annisa up for sale? [Eater]
• Drew Nieporent is joining Danny Meyer at Citi Field. [Crain's]
• Is foie gras torture? Not so much, says Sarah DiGregorio of the Voice. [VV]
• Be on the lookout for new Heinz ketchup labels! [NYT]
• What's on the menu for dessert tonight? Breakfast, naturally. [NYT]
Today brings an update to PinkberryGate, the scandal that rocked the tangy-frozen-dessert industry to its very core. Charges were levied last month against the rapidly proliferating treat concern that it was falsely marketing its product—made from a powder-based formula comprised of finely ground panda bones and unicorn horns—as yogurt. An update to their website assured customers steps were being taken to investigate what, exactly, the company was serving at grossly inflated prices to its legions of fanatical customers.