This is directly beneath the recipe for a "hot brown sandwich." We don't know who runs the Yahoo Food site, but remind us never to accept their invitations to dinner.

Frank Bruni drops by Porchetta, our friend Jason Neroni's Carroll Gardens pig emporioum. Frank gives the place a respectable one star (which should count as two on the Brooklyn curve) and even enjoys the famous pork crackling margarita. And why not? The food sounds terrific, the preparations astounding, and if this photo accompanying the review is any indication, folks are clamoring to the establishment from all over the city, including metro airports. Nice vest, Greg!

As of today, CAA has relocated to its intimidating new Century City headquarters (pictured above; we've Photoshopped out the ominously swirling, lightning-belching hellcloud the firm's partners had installed in the sky directly above the structure to remind the entire city of where the seat of industry evil is located, because we don't want to scare the children), finally forsaking the lesser agency chop-shops that clot Beverly Hills. And just one day into CAA's tenancy, longtime residents of the once-sleepy community are already watching their quaint little neighborhood be overrun by the pushy, Armani-attired hordes who will soon control The CC; we pass along the lament of one anonymous, dispirited local that was shared with us:

Sure, you could read Rob Patronite and Robin Raisfeld's 3,460 word article about the travails of Momofuku and Momofuku Ss m Bar owner David Chang in this week's New York ("the plight of the Asian Burrito" indeed! We find it too small, generally). Or you could read our tipster's rather pithier account:

Zut alors! Today's Post article about a table of French expats who were delivered a bill with an 18% gratuity automatically tacked on at Aquagrill — and were then told that the surcharge was "because you're foreign, and foreigners don't tip" — actually showed something that, for the Post, passes for restraint. In fact, the whole article contained only deux incidences of Pepe Le Pew-ish fran ais. C'est dommage! Check it out:

Remember our extensive 'is the ramen worth it' 'yes' coverage of East Village noodle bar Momofuku a while back? Well, today we were heartened to see more evidence of Ramen Fever: Momofuku's Asian burrito bar cousin, Momofuku Ss m, will now be open longer hours. It will also serve stews. Eater isn't afraid of being accused of overhyping these developments:

The wine list was fairly impressive, with some treasures like Melville's Vioginier and INOX Chardonnay alongside the usual suspects. I had very nice Cheverny by the glass which was listed as a Vioginier, though it was, like most Loire whites, a Sauvignon blanc. I liked my tempura-style Prince Edward Island mussels. Anne found her oysters bland. I was pleasantly surprised to find coq au vin on the menu—very retro and perfect winter comfort food—and it was a nice version, served on mashed potatoes, if somewhat lacking in bacon.

Crotchety Steve Cuozzo of the Post stops by Graydon Carter's Waverly Inn and is mightily unimpressed: "Welcome to the most annoying new place to eat in a long time." Cuozzo knocks the food, the service, the secrecy, the crowd, and the lack of decent beer choices. The contrarians at Time Out take the opposite tack, giving the mac-shack five out of six stars and calling it "the best surprise of the season." (Look for critic Randall Lane's byline in Vanity Fair sometime soon.) The Observer, meanwhile, reports some recent unpleasantness:

For a while I wondered if it was just me — if I was being more sensitive than I should, more prone to taking offense.

The following dropped into our inbox late last evening:

Last week, the restaurant world was tittering about a post on New York magazine's food blog Grub Street about Porchetta chef Jason Neroni, who seemed to be soliciting votes for a Beard Foundation Rising Star Award, and while he was at it, noting that "Danny Meyer does it all the time." (Soliciting votes, that is.) Then Neroni emailed Grub Street defending himself.

We love anything to do with Bravo's 'Top Chef', especially since they've replaced last season's incompetent trophy wife hostess, Katie Lee Joel, with a far more confident (and, let's face it, better-qualified in the boob dept.) trophy wife hostess, Padma Lakshmi. So we were excited to hear, via Grub Street, that Season 1 "breakout" (read: "breakdown") star, Dave Martin, has moved on from his reality show fame and now has a real job at new downtown outpost of reopened restaurant Lola's. We can't wait to eat Lola's "haute southern" cuisine, but we'll know what to blame if everything's a little too salty.*

Lola Scores Liquor License, Teary-Eyed 'Top Chef'[Grub Street]
*Tears, you perv.

So that self-promoting chef who sent an e-mail around asking his friends to make him a Beard Foundation rising star? No one has coughed up the e-mail yet, but we have it on good authority that it's none other than Jason Neroni, of Brooklyn pig purveyor Porchetta (home of the pork margarita). An earlier Grub Street item on the cook noted that he

Grub Street notes an e-mail making the rounds from a desperate young self-promoter in the world of fine dining:

Ordinarily we'd relegate this to our Great Moments in Journalism feature, but, let's face it, nothing you find on nutjob conservative website WorldNetDaily can really be considered journalism. Still, we're not afraid to be servicey here at Gawker, and seeing as this piece might contain some important news you can use, we thought we'd share it. As it turns out,

Good news for those of you with unrefined palates and propensity to ingest garbage: Taco Bell is over that nasty bout of E. coli that has made nearly fifty area residents ill.

Good news for those of us who enjoy consuming the products of barbarous torment:

An Eater correspondent complains to the site:

TODO is one daily thing recommended for you, by us.

Times food critic Frank Bruni takes a tour of Porter House New York and STK, two recently opened area steakhouses. In his discussion of the d cor, Frank clears up a question that so many of us have been wondering about: