Grub Street

It wasn't too long ago that CBGB sent Daniel Boulud's DBGB (or as Michel Richard calls it, BCBG) a cease-and-desist letter over the similarities between their names and logos, and now Boulud is the one who feels knocked off. The culprit is a Buffalo music club and restaurant called Duke's Bohemian Grove Bar, which has ignored the warnings from Boulud's team, consistently using the "DBGB" title, and now will be forced to duke it out in court. [NYDN via Eater]

Grub attended a Lidia Bastianich–hosted lunch/cooking class today at the spanking-new Scuola Grande, where the chef talked and made fare, like a spring-veggie-laden risotto and a swordfish over zucchini and capers, and we ate and learned a few cooking tips. It was a preview of a new program at the newly launched larger Scuola, dubbed Pranzo ("lunch") — for 25 bucks you'll be able to eat a two- or three-course meal while watching at least one of the dishes prepared in front of you. That'll run Monday through Friday from 12 p.m. to 2 p.m. when Pranzo launches in a week or two.

Miley Cyrus may have given up gluten, but Howard Stern has put an end to poultry. Last night at the premiere of The Darling Companion, Grub Street spoke with Beth Stern about what goes on in their kitchen at home. "We recently became pescetarians, which means the only protein we're getting is from seafood these days ... we just learned the word pesceterian." Stern says that after recently rescuing a seagull, the couple, who had already given up meat, "felt really funny eating turkey and chicken ... we stopped that completely." Other than enjoying his little swimmers, Mrs. Stern says Mr. Stern also loves cashews ... and Nobu.

Now that Pizza Huts in the UK are offering pizza crusts stuffed with hot dogs, it would seem we've reached the pinnacle of human achievement. Hardly. Here's a bunch of other crap that, to the best of our knowledge, has yet to be stuffed into a pizza crust.

"His tale is a sad reminder: happiness has less to do with achievement than with perspective," Frank Bruni writes, with respect and compassion, of the great Craig Claiborne. Claiborne wrote his first review for the Times nearly 50 years ago, and, despite that Barneys snub, was — and always will be — "widely regarded as the father of contemporary restaurant criticism," who all along battled his own inner demons until his death at 79. [NYT]