The other day at the store I saw this "Hershey's Air Delight" bar. What's the big idea? You added some air into a chocolate bar? Is air some great ingredient now?

The U.S. Labor Department and the State Department are both investigating beloved chocolate maker Hershey's, due to the complaints of a few foreigners. The sweet company's crime? Helping foreigners learn about America.

"Do you love chocolate almost as much as you love diamonds?" Yes, and??? Long have I waited to meet others like me: Wealthy lovers of gaudy jewels and cheap candy. If only...

• Frank Bruni takes on La Fonda del Sol and Txikito in the Times, giving the former two stars for Josh DeChellis' "less forced and more exuberant" cuisine, and the latter a single star for its "complicated" cooking. [NYT]
• The Post's Steve Cuozzo likes the murals, mirrors and lighting at Monkey Bar. But he thinks Graydon Carter could be doing a better job with the food. [NYP]
• Bradford Thompson, formerly the chef at the late Lever House in Midtown, is now behind the stove at Terrance Brennan's Bar Artisanal in Tribeca. [TFB]
• More on the Gates, the over-the-top lounge "with the attitude of Soho House, Rose Bar and GoldBar rolled into one marble-encrusted crazybox." [UD]