Foie gras, what can't you put it in? Despite the fury the fatty liver often incites, foodies love the stuff. And since we've seen the doughnuts, we really shouldn't be surprised it is popping up in sushi. Everybody, say hello to the latest French import to our shores, SushiShop. more ›

This week in the Times, Bruni one-stars Mesa Grill (pictured), knocking the restaurant down from the two stars given it by William Grimes in 2000. Says that while the Bobby Flay restaurant “has considerable charms… on balance [it] presents only flickers of the excitement it did [when it opened] in 1991… It’s an overly familiar, somewhat tired production. More to the point, it’s an inconsistent one.” more ›