The Underground Gourmet: Otto’s Now Serves an Off-Menu Deep-Fried Taco (Grub Street)
Here’s a secret taco at the New York-based Otto’s Tacos (not pictured above): “One supersize fresh-masa tortilla smooshed to order on a contraption that looks like something a dry cleaner would use to press pants, then deep-fried into a delicately chewy-flaky, almost croissantlike texture; a heaping helping of zingy carne asada fresh off the griddle; a gob of guacamole; a drizzle of serrano-chile crema; and a sprinkle of chopped onion and cilantro.” (Ok, we’re drooling.)
A Chef’s Perspective on Wheat: It’s Time to Bring Sexy Back (HuffPost Food)
Please love wheat! It can be as sexy as a heritage piglet!
Chick-fil-A Fans Camp in Subzero Temps for Free Food (Eater)
Diehard chicken fans in Elmhurst, IL braved subzero temperatures overnight in order to get free chicken sandwiches at the restaurant’s opening. This is totally becoming a trend.
‘Top Chef: New Orleans’ winner Nicholas Elmi looks back at season (The Times-Picayune)
We still think Nina should have won.
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