Andy Ricker Wire — In a recent New York Times travel article, the Pok Pok kingpin pays homage to the dried cuttlefish he sampled on his first trip to Thailand, and how it inspired his forays into Thai drinking food. Over at the L.A. Times, Jonathan Gold reviews Pok Pok Phat Thai, Ricker's first, but not last, foray into Southern California. And in case you missed all the buzz yesterday, Ricker is up for a James Beard Award for Outstanding Chef.
Happy Brunch — The SW waterfront's new gastropub, The Groaning Board, has officially launched its Sunday brunch and happy hour menus. Chef Cory Chunn, former chef de cuisine at Lincoln, has stocked the brunch menu with a range of dishes, including baked eggs with pancetta, tomato, cornbread crumbs, and parmigiano-reggiano, and a fried hot chicken sandwich with honey-vinegar aioli. The happy hour menu includes hearty dishes like a burger with fontina and griddled onions, and manila clams with pickled chiles and fennel broth, all for $8 or less.
Bunk Delivers — If you live in the environs of NE Alberta, consider yourself lucky. The Bunk Sandwiches outpost there will deliver to your home for free. OK, so there's a minimum order of $20, no big whoop, otherwise you pay $5. Delivery is available every night from 5 p.m. to 10 p.m. The delivery area's boundaries are MLK to NE 42nd Ave, and NE Fremont to Dekum.
Jacobsen Salt is Officially Everywhere — This week Burgerville announced that not only are its rosemary shoestring fries back on the menu, this time around they're being topped with rosemary-infused Jacobsen Salt. The Oregon-harvested salt is already in candies, cocktail salts, and a host of other products, both proprietary and under other labels like Williams-Sonoma.