Frank Bruni makes a welcome cameo on the NYT food writing beat, filing a travel piece on the vast improvement of the Miami dining scene: "During most of my past trips to this sun-kissed American playground, I’d been disappointed by its restaurant scene, crammed as it was with too many steakhouses and too much vacuous glitz ... Thanks in part to the momentum created by the 2007 opening of Michael’s in the Miami Design District, that’s changed, and the city’s restaurant scene has experienced a remarkable growth spurt." [NYT]
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How Queer Chefs Are Reclaiming Bottom Food
The idea that bottoms need to adjust their food choices for a cleaner sexual experience is pervasive. Queer food personalities and chefs are pushing back.
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