* Food raves to replace music raves. Except in Ibiza, I’m sure. [The Telegraph]
* The tipping point. Couldn’t restaurants just tell us what it is? [Freakonomics]
* Are these the best slices of pizza in every state? The debate starts now. [Food Network Magazine]
* Kitchen grow rooms are the new gardens. And, Australian chef Peter Gilmore is setting the trend. [Sydney Morning Herald]
* Kid-free dining rooms less extreme alternative to kid-free dining. A restaurant in Florida has had one for three years. [First Coast News]
* But e-books may make kid-free dining obsolete. Zukka wants to help entertain your kids while you’re eating out. [WSJ]
* Will restaurateurs start rating you? If someone starts a website that lets them do that, probably? [InsideScoopSF]
* There’s no place like NOMA. But you’ll never know that because you will never get a reservation there. [The Independent]
* Deep-sea dining. The world’s first all-glass underwater restaurant is open for business. [Forbes]
* Junk food costs less than good food. Which makes sense when you think about it. [Reuters]
* iPads are replacing printed menus. This makes me sad because printed menus are, um, cool? [AppAdvice]
* Speaking of menus and coolness. They’re so cool that they’ve even warranted their own book. [WSJ]
* Disaster survival recipes for foodies. So you won’t lose your appetite if you’ve lost everything else. [Toronto Sun]
* Sink your teeth into Lucky Peach. It’s one part infuriating and one part inspiring, just as it should be. [PSFK]
* What’s old is new. Especially when it comes to museum dining. Manhattan chef Chris Bradley explains why it’s hot. [Village Voice]
* Also from the “Old” files, this is Europe’s oldest vegetarian restaurant. I wonder if Europe’s oldest vegetarian eats there? [Economic Times]
* Have garden, will travel. Riverpark in New York City has a portable garden at its disposal. [NY 1]
* The folly of bourgeois sustainable food. The author’s words, not mine (although, I don’t entirely disagree). [The Atlantic]
* Bored to death? Here are 10 ways restaurateurs can spice things up, at least in NYC. [Eater NY]
* Chef’s gain is our loss. Talented chef Scott Fenner leaves the profession for a bigger paycheck. [Sacramento Bee]