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Restaurant Goes Gluten and Dairy Free, No One Notices; A Snail Caviar Breakthrough

Plus, Joe's Crab Shack's no-tipping test is making other restaurants reconsider their policies.

Flickr/Virginie Moerenhout

— National seafood chain Joe’s Crab Shack is following in the footsteps of no tipping trailblazers like Danny Meyer’s Union Square Hospitality Group this week and he move is making restaurants like Heartland in Minneapolis think twice about their own policies. Chef/owner Lenny Russo says waitstaff at his restaurant make "well over $30 an hour" but he’s always keeping his eye on trends. "I was surprised to see a chain restaurant take that step," he adds.

— Hot off the heels of its semi-pornographic preview, Food, People, Places released its latest listicle "14 Ways to Transform a Potato" featuring potato skin chips, skordalia, hasselback potatoes, and more. If you love carbs, you need to see this:

— Your cup of Starbucks coffee could get even more expensive. El Niño is exacerbating drought conditions in coffee producing regions

— Snail caviar is apparently all the rage in Europe. The white gastropod eggs deliver an "earthy taste with hints of grass and mushroom" and are a lucrative commodity retailing for $86 per 50-gram jar. Now a Sicilian startup, Lumaca Madonita, is getting in on the craze. While the caviar cycle used to last up to three years, the company has managed to whittle down that production time to eight months by feeding the snails cereals.

— It’s been more than a month since New York’s first Chick-fil-A debuted in Midtown, yet massive numbers of customers continue to wait in lengthy lines for a bite from the Southern fried chain:

— It seems one of London’s top restaurants, Indigo, quietly went gluten and dairy free three months ago and no one noticed. Chef Dominic Teague says he developed the new menu after noticing an uptick in guests with special dietary requests, but decided not to announce the change because "one of my priorities was not to make it out as a fad."

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