By Stefanie Gans
A week of long reads: Foodie Fables and Foibles. [Narratively]
It’s Monday, throw everything to a frittata. [WaPo]
“What Death Row Dinners illuminates is that we’ve reached a peak cultural moment of living to eat, defining ourselves by our diets and batting away death by gorging in whatever pop-up restaurants we can dream up.” [The New Yorker]
Can drunk salads be the new drunk pizza? Toss’d plans Clarendon opening. [ARLnow]
Legendary chefs, now on stamps. [USPS]
