* Some upscale Manhattan restaurants, including 21 Club, The Four Seasons, Fred’s at Barney’s, and Michael’s, serve upscale “status” salads at upscale prices. [NY Post]
* Eater is calling for an end to certain restaurant concept trends, decrying them as meaningless. [Eater]
* San Francisco Chronicle scribe Michael Bauer ponders whether non-restaurants are justified in charging restaurant prices (They’re not). [InsideScoopSF]
* Bacon camp is the new rock star camp. [Washington Post]
* This is what summer looks like, to some of the UK’s best chefs. [London Times, registration required]
* Frank Bruni wasn’t fond of sidewalk seating, but some serious eaters are. [Serious Eats]
* It’s tough to wait for brunch — so don’t. [SF Weekly]
* Emily Stokes of the Financial Times wonders about “one-dish wonders.” [Financial Times]
* Bachelor parties have gone from tasteless to tasting menus. [The New York Times]
* Mother Jones knows how much meat should you eat. [Mother Jones]
* Vancouver restaurant Rogue Kitchen and Wetbar has a successful (for diners and management) pay-what-you-want night. [National Post]
* Michelin-starred restaurants in the UK give BYO a go — finally. [The Guardian]
* Some of the world’s richest people are also some of the world’s most enthusiastic foodies. [Forbes]
* Restaurant menus continue to seduce diners through careful design. [Travel+Leisure]
* Eric Asimov wonders why Chinese restaurants in New York are concerned with neither Slow Food nor impressive wine lists. [The New York Times]
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