Strip Clubs Lose the Kobe; Chocolate Mousse is So Hot Right Now

• In the face of the economic crunch, some strip clubs are toning down their upscale options, including pricey entrees. [WSJ]

• Chocolate mousse is the hot new thing, popping up on menus at spots like Minetta Tavern and Bar Artisanal. [Mouthing Off/F&W;]

• The House passed a food-safety bill that would increase the authority and funding of the FDA. [WSJ]

• A state audit of 30 public schools found that 21 were selling food and drink items that violated the state nutritional guidelines. [City Room/NYT]

• Contrary to an earlier rumor, Mario Migliaccio is not permanently retiring from Sam’s Restaurant, he’s just on vacation. Oh, and if his son keeps hearing untrue rumors “people are going to pay the ultimate price … My friends are very vindictive people.” [Brooklyn Paper]

• If Jennifer LeRoy is able to keep the lease to Tavern on the Green, she wants to move the Crystal Room. [NYP]

Top Chef winner Stephanie Izard has inked a deal for her cookbook How to Think, Cook, and Shop Like a Top Chef. [Eat Me Daily]

• Ted Allen and Rocco DiSpirito admit to eating junk food on occasion. [NYDN]

• Consumers seem happy about the 200 new produce carts that have been installed in neighborhoods with few grocers. [NYT]

• Organic-milk producers Milk Thistle Farm are raising the money for their $85,000 bottling plant through a tiny public offering. [Diner’s Journal/NYT]

• After months of hurdles, Arby’s has been cleared to open in the historic Gage & Tollner space on the Fulton Mall. [Brooklyn Paper]

Strip Clubs Lose the Kobe; Chocolate Mousse is So Hot Right Now