Obamacare’s Effect on Restaurants; Wine Mark-ups Explained; Will Local Food Lose? + More News

VinoDining news from around the web and the world…

* How not to respond to restaurant criticism on social media. Let this be a lesson. [Daily Mail]

* Obamacare not a recipe for disaster for restaurants. It won’t have the repercussions once feared. [Wall Street Journal]

* Life before OpenTable. It was awful for restaurant reservationists, if this new play is any indication. [NOLA.com]

* Another whine about wine. A look at why some restaurants mark up wine prices so steeply. [The Globe and MailContinue Reading

Dining Poll: Should You Have to Ask Your Server to Pass the Salt?

Unfortunately for Angelina Jolie, the movie 'Salt' didn't prove nearly as popular as the mineral form that's often -- but not always -- found on dining tables.

You can probably divide the world of diners into two groups — those who consider a salt shaker or a small dish of kosher salt as important as a fork and those who rarely salt their food. I’m not as addicted to salt as, say, my friend Michele (who often salts before tasting, a practice that drives me absolutely batty!), but I’ve been known to salt my steak (and my bread, too, which sounds weird but is actually really tasty!).

When I’ve had to ask for salt at a restaurant, the assumption on the part of several servers has been that there’s — Gasp! — something wrong with the food (No, just my palate, thankyouverymuch.). I wonder, then, should salt automatically be served to avoid such exchanges — or not? At a certain level of restaurant, is it wrong to ask for salt? What do you think? Take our poll and weigh in!

Trendspotting: Foraging for Food; Mixology with Meals; Pigs; Pop Rocks; Pop-Up Restaurants; Sharks; Sustainable Restaurants, and More

In food-related news from the blogosphere and your favorite food sections…

* Forget singing for your supper; it’s all about searching for it these days, thanks to a renewed interest in foraged ingredients. I don’t mind the practice, but this word is beginning to crop up on menus everywhere and it’s driving me a bit batty. [Nation’s Restaurant News] [Seattle Post-Intelligencer]

* New York Assemblyman Felix Ortiz wants to ban the use of salt in food prep at restaurants in New York State. In other words, he wants to ruin all the restaurant food in New York State. [Nation’s Restaurant News]

* Are Pop Rocks the new truffles? Probably not, but some restaurants in New York (Klee, Kefi, and Fishtail by David Burke) are embracing this clamorous candy and other 7-11 delights as ingredients in high-end dishes. [New York Post]

* I did not know that: Eggs aren’t dairy. Whew! I recently did a cleanse that excluded dairy, but I adore eggs so it was sheer (and, in hindsight, unnecessary) torture. Thanks to Carolina Santos-Neve and Epicurious for clearing this up.  [The Epi-Log]

* It’s not easy to not eat meat, but Chow’s Roxanne Webber has some insights as to how vegetarian and vegan chefs make their meat-free dishes so delicious. [Chow]

* First craft beers, now cocktails are being paired with food at fine restaurants. Can wine get a break? [The Atlantic] [Washington Post]

* Pop-up restaurants are, well, popping up all over New York, much to diners’ great joy. [Los Angeles Times]

* Restaurateurs are embracing sustainability in ways big and small, from building materials to menu items. [Los Angeles Times]

* Shark is not sustainable, in case you were wondering. [The Atlantic]

* In news sure to shake Miss Piggy to her stilettos, whole-pig restaurants are all the rage in Southern California. [Los Angeles Times]

* Despite their appetite for whole pigs, diners want to get healthier. [Nation’s Restaurant News]

* Diners also want to eat outdoors, especially in New York. [The New York Times]

* Food is my religion, and restaurants are my houses of worship. Thankfully, I am not alone. [The Grist]