Hakkasan Expanding Stateside; Herring’s Popularity Boom

• Hakkasan, a Michelin-starred chain from the same guy who created Wagamama, plans to open four new U.S. locations next year.* The spots will be in tiny, out of the way places like New York, San Francisco, Los Angeles, and Las Vegas. [Bloomberg via SF Chron]

• Plenty of restaurants try to re-create the experience of eating food made by an Italian mother. At Gradisca, Massimo Galeano literally flies his mother in from Bologna “for the purpose of whipping up the pasta.” [NYT]

• We say this is thanks to the rise of New Scandinavian cuisine: Herring might just be the Next Big Thing. [NYT]

• The Green Restaurant Association says Chicago’s Uncommon Ground is the country’s “greenest restaurant.” [ABC 7]

• A “monstrous bloom of toxic algae” is threatening this year’s Texas oyster crop. Gulp! [USAT]

*This posted has been corrected to show that the new locations won’t be Hakkasan’s first in the U.S.(We’re guessing they probably won’t be the last, either.)

Hakkasan Expanding Stateside; Herring’s Popularity Boom