Welcome to the (extra long) weekend. Now’s the time to settle into a laid-back rhythm and catch up on all this week’s food news on the web. For your perusal, here’s a curated selection of stories that we’ve been reading this week.
- How has the rise of food delivery changed the way restaurants do business? [NPR Marketplace]
- Beloved fast casual burger chain Shake Shack is coming out with a cookbook. It’s slated to drop next summer. [Grub Street]
- Tiki bars have seen a recent resurgence. Is the trend just harmless fun—or could the tiki craze be cultural exploitation? [The Salt]
- Writer Ian Parker peels back the curtain on what it’s like to be the most important food critic in America. [The New Yorker]
- Thomas Keller talks about the future of his restaurant Per Se after its devastating New York Times review. [Town & Country]
