* Restaurant websites get roasted. And, OpenTable’s own Scott Jampol weighs in, to boot. [Slate]
* Being Michael Bauer. The revered restaurant critic pays a price for his chosen profession, from friendship to frequent exercise. [Christian Science Monitor]
* Let’s get small. All the cool restaurants are doing it! [WSJ]
* Wagging a finger at those who linger. If there’s a line at a restaurant, stop squatting. [Chicago Tribune]
* Drumroll? Please. Don’t. Chopsticks are chopsticks and drumsticks are drumsticks. Thank you. [Inside Scoop SF]
* Get the burger. I can’t ’cause I’m not eating carbs. Boo. But, if you are, drool over this breakdown of some of the nation’s best burgers. [NRN]
* More on burgers. If you love ‘em, you’re not alone. [TODAY]
* The great tipping debate continues. Pondering Jonathan Gold’s recent 20% recommendation. [Mother Jones]
* Chef Tom Colicchio (Craft) is everywhere these days. Including the Smurfs movie. [Eater]
* Would you like to see a menu? How about hundreds of them? Art of the Menu is for you. [Eater]
* This is business, not personal. Dining with a professional contact calls for different protocol. [Vancouver Sun]
* I feel just like a vegetable down here on the farm. Which is good because farm-to-table dining is all the rage these days. [YumSugar]
* Which may explain why veggies are the new pork. [Chicago Tribune]
* That’s hot. Literally. Chef Tom Elder of Härth grows — and serves — the world’s hottest peppers. [WAMU]
* How to have a relaxing dinner with your kids. Ha! Not really. But these tips will help make your meal less aggravating for everyone. [Kansas City Star]
* Eating “well” while dining out. It doesn’t have to be entirely lacking in fun and flavor. I swear! [AJC]
* Gin and bear it. Gordon Ramsay has been dropped as the face of Gordon’s gin. Chin up, chef. There’s always Bulldog! [Monsters and Critics]
* From the ‘Captain Obvious’ files: Food trucks are really popular. Who knew? I mean, aside from, like, everyone? [USA Today]