Dining Out Is In on Labor Day; Hay Is for Humans + Horses; Djokovic Can Dine Gluten-Free at The French Laundry; Time Limits on Restaurant Tables, and More

Tennis champ Novak Djokovic reacts to news of The French Laundry's new gluten-free flour.

Restaurant and dining news around the nation and the world…

* Restaurants are the new hotels on Labor Day. And, more than one publication thinks so!  [SF Chronicle]

* Turns out hay isn’t just for horses. Who knew? Chef Rene Redzepi, that’s who! [TIME]

* A tales of two pizzas. What you see isn’t always what you get, as evidenced by this blog post. [AJC Food and More]

* Take it to the limit. The time limit, that is. You may find there’s one on your table. [Daily Mail]

* Novak Djokovic can now dine at The French Laundry. Thomas Keller goes gluten free(ish). [Haute Living]

* Another week, another list. 10 worst restaurant trends. [Fork in the Road]

* Do not enter. Signs you’ve picked the wrong restaurant. [Food and Wine]

* Return to sender. When do you send back food? [AJC Food and More]

* Right this way. Meet the new maitre d’. [Eatocracy]

* How bizarre. Some people are finding the water menu at The Bazaar by Jose Andres to be just that. Not me, tho’. [HuffPost]

* Then and now. Entrees have grown in size since the fifties — as have our waistline. Rats! [Delish.com]

* Bigger isn’t always better. Especially when it comes to wine lists. [Bon Appetit]

* Cover your ears, Sam Kass. The POTUS’s favorite chef is, apparently, Wolfgang Puck. [The Independent]

* Restaurants are about more than food. Sylvia Rector wisely recognizes them as a lifeline to many. [Freep.com]

* How do you build a professional kitchen? James Lee may have an idea. Or 2,000. [FT.com]

* Been stimulating your appetite too much? This calorie simulator shows you how many you really need every day. [The Atlantic]

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