New York Times: Whether or not you’ve yet scored a table at Shanik, you’ll probably want to know that The New York Times has. This one’s more an introduction than a review, though food geeks will note with interest Meeru Dhalwala’s insistence that her food is not fusion, but something more like pan-Indian. — Kathryn Robinson 

Wall Street Journal: I completely agree that Dry Fly's gin "captures Eastern Washington's wild, scrubby terrain." And the barrel-aged version will blow your mind. —Allecia Vermillion 

Vice: We’ve all reached a point in our epicurean lives where all of our old recipes just aren’t as good as they used to be. Your body needs to eat but nothing, I mean, nothing sounds goods. Most of us would scour the Internet for inspiration or break out a cookbook but not Rob Rhinehart. Vice interviews the guy that doesn’t want to ever eat again. —Dameon Matule

Slate: Is it just me or is Nutella becoming intrinsically linked to crime and shenanigans? Slate's crime blog follows up on a recent Nutella heist and asks the tough questions—what does one do with five metric tons of purloined hazelnut spread? —Allecia Vermillion 

The Atlantic Cities: Like so many other Seattle transplants, pho apparently has a less-civilized, unpretentious, redneck cousin that lives back east.  Unlike your relatives that came to mind, this one apparently cures hangovers instead of causing them. —Dameon Matule