There is nothing better than food investigative journalism! Frank Bruni, the Times' food critic/restaurant reviewer, went undercover as a waiter for a week in order to gain insight on crazy diners, mercurial tipping, and knowing a restaurant inside out. His stint was at the East Coast Grill in Cambridge (better to avoid annoying NYC foodies!) and he posed as "Gavin," a freelance writer. We loved this part:

I'm shadowing Tina, who has worked at the East Coast Grill for decades and seen it all. She is handling the same section Bryan did. She offers a psychological profile of a woman sitting alone at L-3, who declared the chocolate torte too rich and announced, only after draining her margarita, that it had too much ice. more ›

Sausage Stuffing With Caramelized Onions from Tom Colicchio of Gramercy Tavern and Craft; Braised Brussels Sprouts With Pancetta and Toasted Bread Crumbs from Suzanne Goin of Lucques and A.O.C, Los Angeles; Mashed Sweet Potatoes With Maple Syrup and Chipotles from Bobby Flay, Bolo and Mesa Grill; Corn Pudding With Herb-Braised Chanterelles and Spicy Greens from Charlie Palmer of Aureole; Creamed Red and White Pearl Onions With Bacon from Barbara Lynch of No. 9 Park, Boston; Roasted Parsnips With Orange Zest from David Pasternack of Esca; Wild Rice With Mushrooms, Cranberries and Walnuts from Alfred Portale of Gotham Bar and Grill; Roasted Maple-Glazed Baby Carrots With Dried Grapes from Chris Schlesinger of East Coast Grill, Cambridge, Mass.; Jerusalem Artichoke Pancakes from Michael Romano of Union Square Cafe; and Mixed Mushroom and Sweet Potato Stuffing from Charlie Trotter of Charlie Trotter's, Chicago. more ›