Wine Prices to Rise; Kids Against Kid Menus; Chef Swims Against Current with Plankton + More News

Sheldon J. Plankton reacts to the exciting news regarding Aponiente’s latest menu items.

Food and dining news from around the web and the world…

* Meet the mashgiach. Also known as a gatekeepers, they keep kitchens kosher. [NY Times]

* Get ready to whine about wine prices. They’re going up. [MSN Money]

* Are kids over kid menus? At least one is — and she eloquently explains why. [TODAY]

* Plankton is on the menu at an acclaimed restaurant. And, no, we’re not talking about the Krusty Krab. [Daily Mail]

* Top secret. Chefs share tricks of the trade to those looking to up their culinary game. [Wall Street Journal]

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Trending on Recent OpenTable Restaurant Reviews: Dining Out Is In on Passover

No one mentioned if any of the restaurants used these Ten Plagues hand ouppets in their Seders.

As we noted last week, more restaurants are helping diners observe Passover with special menus, dishes, and even hosting their own Seders. See what OpenTable diners have been saying about Passover in reviews from the last few days.

* Cantina Feliz, Fort Washington, Pennsylvania: “We came for their very untraditional ‘Passover Feliz’ menu, but we’ll be back. Innovative cuisine and good value. Try the Santana Margarita.”

Firefly, San Francisco, California: “It’s a Passover tradition for us to go to Firefly. I’m like Pavlov’s dog when it comes to the gefilte fish and chopped liver. We passed on the matzo ball soup, not because we don’t love it, but because we’re trying to watch our carbs. Then continuing with the hearty fare, we had the brisket and the lamb. Both were delicious with complementary vegetables and a delicious reduction. It’s a fave for me!”

* Firefly, San Francisco, California: “Wonderful Passover menu. Enjoyed sharing the first night Seder with so many others. Ran into many neighborhood friends. Lovely waitress.”

* Fork Restaurant, Philadelphia, Pennsylvania: “We went for Passover dinner and the food was wonderful!!!”

* Manhattan in the Desert, Palm Springs, California: “Great deli food. Travelled a long distance for a wonderful Passover meal.”

* Metropolitan Club, Chestnut Hill, Massachusetts: “Went for the Passover menu. We were delighted with the choices and the whole meal.”

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Trendspotting: Awful Offal; Fish Goes Green; Forkage Fees Make Author See Red; Restaurant Diners to See Fewer Tomatoes, and More

* It’s the awful side of offal as Rocky Mountain oysters show up on more menus. Blech. [The Atlantic]

* Move over green eggs and ham: Fish is getting in on the action as well. [Chicago Tribune]

* A restaurant asked Cake Bible author Rose Levy Beranbaum to fork over cash for a “forkage” fee for a — you guessed it — cake. [Chowhound]

* Some restaurants have secret menus that anyone can order so long as you know the secret names. Trust me when I say you’ll probably be better off if you don’t indulge in any of these things. [Coupon Spy]

* Cold weather has killed a lot of tomatoes and they’re in short supply at restaurants. [CNM]

* Restaurants in Dallas are going green. [Dallas Morning News]

* Restaurants in Chicago are serving pretzel bread. []

* It’s patio season in Beantown. [Grub Street Boston]

* Garlic goes green — literally. It’s already a vegetable, so it’s not like it’s not “green,” but some varieties are also actually green. [Los Angeles Times]

* Want to find sustainable fish? There’s an app for that. [Miller-McCune]

* More restaurants in New York are going green with rooftop gardens. [New York Magazine]

* It’s tough to keep kosher in Connecticut. [The New York Times]

* Restaurants have better house wines. [The Reporter-Vacaville]

* You can take a nap in Napa after you dine on first-rate cuisine, thanks to top-notch inns with equally impressive restaurants. [San Francisco Chronicle]

* Bars and booze are bringing more business in to restaurants. [South Florida Sun-Sentinel]

* The Star Tribune has had a food section for four decades and in that time, they’ve, admittedly, endorsed some pretty silly trends. [Star Tribune]

* Taiwan restaurants take sustainability a step further. [Trendspotter]

* Our diners up north have the skinny on what’s going to be trendy in food in the future, which has already arrived, apparently. [Vancouver Sun]

* A DC restaurant goes dark but not in the bad way. [Washington Post]