LudoBites 7.0 Sells Out in 60 Seconds; Dope-Free Dining; Lyonnaise Cuisine for Dummies; American Menus Through the Years; Charlie Palmer on Sin City

"Finally, there's something hotter than I am in Gone in 60 Seconds. And it's LudoBites 7.0."

* Gone in 60 seconds. That’s right! LudoBites 7.0 sold out in under a minute! [FrenchChefWife]

* Just in time for Bastille Day: Lyon chef Chris Leahy explains what Lyonnaise cuisine really is. [Fork in the Road]

* Where’s his ‘stache? Chef Charlie Palmer reflects on the Vegas dining scene in a guest column. [Las Vegas Sun]

* Is 1833 the most anticipated restaurant of the century? If you live in Monterey, it just may be. [InsideScoopSF]

* Don’t be a dope. Dine dope-free, if you’re a swimmer or not, in China. [TimesLive]

* How to Make  Michael Bauer Drool by Michael Bauer. Menu writers, take note. [InsideScoopSF]

* Summer breeze, makes me feel fine. Blowing through the jasmine rice in my mind. Chefs get sappy about foods of summers past. [HuffPost Food]

* A book that really is food for thought. Check out this first look at Menu Design in America, 1850-1985. [The Atlantic]

Dining News: HFCS Is a Four-Letter Word; LudoBites Isn’t a Pop-Up; Plus, $5 Tap Water, and More

Who you gonna call? ChefBusters!

Dining and food news from around the Web…

From the ‘Out, Damned Spot!’ files: Sustainability-minded chefs are taking housemade to a whole new level when it comes to taking high fructose corn syrup, or HFCS, off their menus. [Wall Street Journal]

Don’t call it a pop-up: No, really. Chef Ludo Lefebrve, who is set to return with LudoBites 7.0 in Los Angeles this summer, prefers the term touring restaurant. Yes, chef! [Eater LA]

What does Chef Connie DeSousa eat? Pretty much whatever she wants, including pickles, pretzels, chicken, and hot chocolate. The chef of Calgary’s CHARCUT used to be a ballerina and runs regularly, so she can get away with it. [The Globe and Mail]

Would you like a table for 1,000? We don’t have that on OpenTable (Yet!), but Paris’s Dîner en Blanc is heading to New York on August 25. Try to snag a seat now! [The New York Times]

We won’t ask, if you won’t tell. NYC fine dining restaurants are starting to post calorie counts on menus. But, really, I’d rather they didn’t. [NY Post]

Zero-calorie restaurant logos: Satisfy your appetite for good taste in logos with 30 cool, calorie-free ones. [SpeckyBoy]

Beam us up a steamed pork bun, Scotty! An Asian restaurant in London projects images of what you order before it arrives at the table. Wonder if they’re also using Smell-O-Vision. [TODAYonline]

Would you pay $5.30 for tap water? I would — as long as there’s vodka in it. But, the eco-friendly, filtrated water being served at one Australian restaurant does not, in fact, contain anything other than water. Local diners are, predictably, outraged. [MSNBC]

Everything’s coming up…pickles? In a developing trend, pickles continue to pop up on Michael Bauer’s dinner plates. [InsideScoopSF]

On Our Plate: The RAMMYS Winners; LudoBites 7.0; and Restaurant Weeks Galore!

Scott Jampol, Jeana Chung, Charlie Burns, and the rest of the OpenTable team get into the spirit at The RAMMYS in D.C.

Here are just a few things we’re excited about right now!

* The RAMMYS were held Sunday evening in Washington, D.C. And, as you can see from the picture, OpenTable was in the house! A heartfelt congratulations to all the nominees and honorees, including Chef Geoff’s, Founding Farmers, and Ted’s Bulletin, among others. We were thrilled to help our D.C. restaurant partners celebrate! You can read the full list of winners over at EaterDC.

* LudoBites 7.0 kicks off again in Los Angeles this summer, and OpenTable is the exclusive provider of reservations! Dinners will be held Tuesday-Friday, beginning August 3rd and ending September 7th. Reservations go live on Saturday, July 14, at 4PM PST. As you may have correctly assumed, reservations are very limited, so practice your quick clicks to increase your chances of scoring one LA’s most coveted tables.

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