Cold brewed coffee has been a summer iced coffee secret for those in the know for some time. While it is not mentioned in the article, certain blends work best for this method, try Porto Rico coffee to get the goods for this distinct approach to a summertime favorite. What's an 11 champagne lunch? Why would you even bother to ask -- just go! July has just started and local corn is here at the......

- Anthony Bourdain unplugged at the South Beach Wine & Food Festival. Not as riotous as his post over at Ruhlman on TVFN but worth a peek. (via Snack) - Round-up of the wake left behind the Robert's at the Penthouse Club steakhouse review. Ganda, Bruni Digest, National Review, and Bourdain on Ruhlman (again). Bonus Bourdain: Q&A over at Serious Eats. - Seems the John Mackey (Whole Foods) vs. Michael Pollan (The Omnivore’s Dilemma) smackdown......

- Restaurant Girl reports that Gary Robbins has jumped ship on the giant, long-listing cruse liner The Russian Tea Room. - Ganda scores a coup with Gawker Emily Gould for her You Are What You Eat series. Expect it to be as notable for the crisp, clean shot of the beautiful Ms. Gould as nuggets such as “I was a vegetarian for 10 years, and I still have a hard time with cuter animals.” In......

- It's strange that in this arctic weather that the best food news we've heard today is that NYC Icy is returning. NYC Nosh snapped a photo of this sign in Hell's Kitchen. Bring on the summer! - Midtown Lunch shares the news that you can now find chicken and waffles in Midtown. - And speaking of fried chicken, we're now seriously craving some of the Korean fried chicken featured in today's Times. - Michael......

March 10: The Back of the House Michael Harlan Turkell's photographs focusing on the behind-the-scenes world of restaurant kitchens will be on display through April 20th at The Fall Café. The opening night festivities, sponsored by the local Sixpoint Craft Ales, are from 7:00 to 9:00 p.m. this Frida. 307 Smith Street, Brooklyn, 718-403-0230. March 11: Raw Cocktail Party at Organic Academics At first we were skeptical about the raw food thing, but then we......