New York Times: Why is it that some chefs are known by their names and faces, and others mostly for their actual restaurants? I love pieces like this examination of Andrew Carmellini (better known as the guy behind the Dutch and Locanda Verde); Jeff Gordinier's reporting is the perfect way to get acquainted with a chef wary of upstaging his own food.—Allecia Vermillion

Food Republic: I would like this interview with Portland Monthly restaurant critic Karen Brooks even if she hadn’t given me a shoutout—because of her non-defensive defense of being known around town. She hasn’t come close to convincing me—am I the last anonymous critic left in the world?—but I think it’s a pretty important argument to have. Plus she’s crazy-smart about the Portland dining scene.—Kathryn Robinson

Architectual Digest via Eater: Behold the 10 best designed restaurants in the world, as selected by AD. This slide show is seriously amazing. —Christopher Werner 

The Atlantic: Fellow coffee addicts can breathe a sigh of relief: A new study out of Japan suggests that daily coffee and green tea drinkers can expect a reduced risk of stroke. —Dameon Matule

Salon.com: Anyone that’s ever worked in a restaurant won’t find anything new in this article. Anyone that hasn’t, however, will get an eye-opening look into how lousy waiting tables can be.  —Dameon Matule