Shocking health news of the day: Chinese food, at least the kind we eat in New York, is outrageously salty and fatty. [NYP]
Meanwhile, Chinese buns are only getting more popular in the city’s better restaurants. [NYDN]
Bret Thorn, Nation’s Restaurant News’ restaurant blogger and a longtime observer of the scene, gives his Beard Award picks. [Foodservice Blog/Nation’s Restaurant News]
There’s a major matzo controversy brewing in Brooklyn, as it’s possible that a Gentile may have had a hand in making unleavened bread for Passover. [NYS]
The labor conflict at Saigon Grill continues with another protest. [Eat for Victory/VV]
Wolfgang Puck announces that his restaurants will now hew to a humane-treatment standard for all the eggs and meat they use. [NYT]
An American Legion hall in Brooklyn is the DOH’s latest victim, and the vets aren’t happy about it. [NYP]
Also on the DOH’s bad side: Papaya King. Who knew they even had a health certificate? [NYP]
A Q&A; with Public chef Brad Farmerie has him making blood sausage and talking about wine lockers. [Gothamist]
A guide to kid-friendly restaurants. [amNY]
