Stand and taquito, my man. Stand and taquito.Photo: Ethan Miller/Getty Images
Guy Fieri's got himself a brand-new restaurant in Las Vegas, where the General Tso's chicken arrives in lollipop form, fried onion rings are served threaded on lead pipe, and there's a separate bar that serves 20 kinds of chilled shots, no ice. Though Guy Fieri's Vegas Kitchen & Bar, which opens today, marks the beginning of a new chapter for the celebrity chef, the spike-headed Fieri is still seeming a little bristled by Pete Wells's brutal 2012 takedown of Guy's American Kitchen & Bar, his Times Square opus. The interesting thing now, however, is that as he maintains there was "nothing realistic about what was being said" in the paper's review, Fieri seems to have moved on and thrown that restaurant's cooks under the dragon-chili-cheese-fry-themed bus in the process.
"Also, remember it’s a licensing deal ... "
As "Crumbnuts" prepare to invade BJ's Wholesale Club shelves in the U.S., Osaka-based chain Mister Donut, which has more than 1,250 stores throughout Japan, has apparently finally figured out how to mass-produce their own version of Dominique Ansel's Cronut. Eataku notes that three flavors — including maple and "angel" whipped cream — are being sold through June 1, a longer offer period than the one Dunkin' Donuts Korea gave to its limited-edition "New York Pie Doughnuts" last year. This seems to be something of a sign that large chains will soon make fake Cronuts a permanent menu item.
"The newest craze from New York!"
Drinking Jeppson's Malört is one of those Chicago "things," a perverse tavern rite of passage compared — favorably — to "swallowing a burnt condom full of gas." This Story Will Never End, a new documentary by Fire Engine Red Films, a Windy City studio specializing in Chicagoana, explores the city and horrendous wormwood liquor's 80-plus years together. At the very least, it'll likely be more fact-based than last year's short film positing that a subterranean, trash-filled kingdom was secretly responsible for the liquor.
"There's so much more to it than just a bitter shot."
The uni-butter toast at Navy is rich and lovely.Photo: Nicole Franzen
The best breaking food news in the last few weeks is that butter is back, and better for you than ever (or something — we're not totally convinced it's health food, only that it's delicious). It's great timing: There are plenty of New York restaurants making saturated fat worth your while, offering next-level butter made with bonito flakes, roe, lavender, seaweed, and, of course, uni. To celebrate butter's big comeback, Grub rounded up 13 rich, excellent butters around town.
Off-menu bone-marrow butter is a real thing.