On the Menu: Real Milk, Salted Butter, and Peter Rabbit?

Organic MilkIngredient-driven news from the world of food…

*New York restaurants, including I Trulli, SD26, and SHO Shaun Hergatt, are serving bunny. Don’t knock it ’til you’ve tried it. [NY Post]

* Could country ham be the new bacon? [Salon]

* Salted butter is back on tables at fine restaurants, taking some of the fun out of salting your bread and butter. [The Epi-Log]

* Finding sustainable fish is about to get easier, thanks to an eco-minded entrepreneur. [The New York Times]

* Milk is supposed to have flavor, and once again, some of it does. [Washington Post]

* Seasonal sweets are showing up in San Francisco restaurants. [San Francisco Chronicle]

* Atlanta diners are giving quiche a chance at Au Pied de Cochon and Bistro Niko. [AJC]

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. [FortWayne.com]

* 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]