Since New York started handing out letter grades with their Department of Health inspections, a number of college cafeterias have been performing quite poorly and students and their parents are not amused. Today the Times catches up with the story, and though the schools are rushing to fix things ("We let the students down,” one admin said) it is too little, too late for some. Why bother with school food, these kids want their Five Guys, and they want it now! more ›

Yes, New York doesn't have an In-N-Out, but you know what? We don't need one anyway. That's because we already have Five Guys burgers, which is expanding out west. And according to some Californians, it's better than In-N-Out. One die hard In-N-Out fan recently made the switch, telling the LA Times, "We chose [Five Guys] over In-N-Out. It's the fourth time we've been here since they opened." more ›

Nobody really wants to admit to liking "fast food," be it the classiest Panera Bread or the lowliest Burger King. But in their 2010 Fast Food Survey, Zagat has the courage to announce the best tasting meals in the combo-menu lot. And there are a few surprises, including In-N-Out's fall from glory. more ›

Is Ellen Degeneres starting a boycott of growing burger chain Five Guys? This poorly-written flier says so! Eater found some of these stuck to the windshields of cars left on Waverly Place last night, but this is the first anyone's heard of night manager Carlos "Leo" Rivera's "discriminating views" of the neighborhood gays. more ›

A Times article on the popularity of “fast-casual” restaurants continues to cause some major head scratching. In straightforward expansionist news, the article reported that the Five Guys burger chain plan on opening 29 new local outlets in the next 8 years, and Hale and Hearty is busy putting the finishing touches on its 20,000 square foot Williamsburg production facility. more ›

Got a tidbit for us? Send it to the feedbag. more ›

The other night we found ourselves craving shwarma as we strolled the stretch of Flushing’s Main Street that’s home to kosher groceries and dairy restaurants. As Gothamist approached Pita Hot, with visions of rotating meat dancing wildly in our head, we noticed an orange storefront out of the corner of our eye. Next to the utilitarian space that’s home to some of the borough’s best shwarma was a joint with a day-glo orange sign that... more ›

Bacaro: Frank DeCarlo of Peasant and his wife Dulcinea Benson transport you to Venice in their 80-seat wine bar/restaurant on the Lower East Side. Northern Italian menu offerings include cicchetti, (think Venetian bar snacks) like crostini, sardines, artichokes, and more, cheeses selected by Lou DiPalo, and pastas, quail, and duck for those seeking heartier fare. 136 Division Street, between Orchard and Ludlow Streets, 212-941-5060. more ›

Bruni visits Park Avenue Autumn this week, giving the seasonal restaurant, which changes name (Park Avenue Spring, Summer, etc.), décor and menu every three months to suit the season, two stars. Says that executive chef Craig Kotesku’s cooking here is much more interesting than at Quality Meats, the other restaurant he oversees. “Park Avenue Look-at-the-Weather-and-Fill-In-The-Blank has more than a striking gimmick,” he says. “It also has some terrific food.” more ›

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Given the dozens of rave reviews lining the walls, Gothamist decided to keep an open mind. It should be noted that a "hamburger" at Five Guys consists of two 3.3-ounce patties. (If for some ungodly reason you wish to eat less well-done beef, you must order a "Little Hamburger.") Our hamburger was topped with bacon, cheese, tomatoes, ketchup and raw onions and sided with a regular order of fries. The Guys present all orders in brown paper bags, whether they're to go or not. Perhaps there was a tray shortage in the D.C. area when they first opened. Tearing open the bag provides a serviceable tray much like butcher paper acts as a plate at any good Texas barbecue joint. more ›