10 Things You Need to Know About Top Chef Seattle Episode 12

Despite growing up in a non-fried chicken household, Lizzie manages to make one of the better dishes in the Elimination Challenge.

The world has been righted — at least in one way. But, outside of that, we all observed how hard it is to make good fried chicken. That’s not entirely true, actually. Maybe if more of the cheftestants had actually attempted to make traditional fried chicken instead of, say, chicken cordon bleu? Anyway, here are some pertinent points. Spoilers ahead.

1. Josie’s response to Kristen’s leaving: “I feel heavy this morning.”

2. Mr. Katsuya Uechi (Katsuya) says, “Always think, ‘How do you make people who eat happy?'” I’m guessing by feeding them, but what do I know?

3. Just because Sheldon cooks Asian food does not mean he makes sushi. Jeez!

4. Josie says she throws sushi parties in which sushi is served on naked women. This does not sound at all sanitary.Continue Reading

Restaurant News Roundup: Rules for the Perfect Restaurant; Morton’s Draws in Diners; Barbara Lynch’s Menton Nears Opening, and More

What people are talking about when they talk about restaurants this week…

* Critic AA Gill reveals his version of the golden rules for a perfect restaurant — sort of. [London Times]

* Morton’s thrives, proving that people are still eating plenty of red meat. [Wall Street Journal]

* Having a power lunch in London? Find out where you should dine. [Business Insider]

* Maggiano’s has great discounts on dinner for two. [Nation’s Restaurant News]

* Wimbledon is getting an ace of a chef for this year’s The Gatsby Club, who promises to be worthy of Roger Federer. [Event]

* One-time Rat Pack hangout Da Vinci in Los Angeles is back in business, with a facelift and a new face in the kitchen. [Eater LA]

* Everything old is new again at AltaMare in Miami. [Eater Miami]

* Check out Marcony in Manhattan’s Murray Hill. [Grub Street New York]

* Rialto in Boston adds a patio and a new sous chef, Brian Rae. [Grub Street Boston]

* La Grenouille‘s Charles Masson speaks about his restaurant’s famous floral arrangements, his favorite kind of diners, and more. [WWD]

* Congratulations to Tom Colicchio and the staff at Colicchio & Sons for their three-starred review from Sam Sifton. [The New York Times]

* Find out the secret ingredient in Blue Hill‘s fried chicken. [Saveur]

* Turner Fisheries in Boston is adding lunch. [Grub Street Boston]

* Eagerly anticipated and soon-to-open Menton, the latest in Barbara Lynch’s Boston restaurant empire, is accepting reservations. [Grub Street Boston]

* New York restaurants must display their cleanliness grades, and not everyone is happy about it. [The New York Times]