“But in its latest edition, Le Bec no longer had the field to itself. The entire dining scene in the city had moved on, and up, and in many cases surpassed the gold standard Le Bec had set in a less competitive market decades ago. It’s a shame that neither Georges Perrier or his successor could fully absorb just how profoundly the menu, the dining-room stylistics, and the eating habits of 21st century Philadelphia had changed. You have to know when to hold ‘em and when to fold ‘em. The architects of Le Bec’s second act were clueless on that front. And sadly, instead of going out on top — where it deservedly reigned for decades — it suffered that most ignominious of endings: It threw a party and nobody came. It had worn out its welcome. The emperor, once so resplendent, no longer had clothes.” – Rick Nichols, requiem for Le Bec Fin

“Never thought a doily would be in any part of my life. But here we are…“

~@ValerieSafran

“Hot sauce must be hot. If you don’t like it hot, use less,” he said. “We don’t make mayonnaise here.”

– David Tran, 68, founder of Huy Fong Foods Inc. and creator of the famous Sriracha Hot Sauce.

“Hot Diggity will be opening late today due to a power outage on the street. We will let you know as soon as we get power.”

~@DrHotDogMD

“Hipsterish fried chicken” – The New York Times’ description of Federal Donuts in the article, The Transformational Power of the Right Spice (a good read about “spice therapist,” Lior Lev Sercarz)

“Time to go open up a restaurant!” – Ben Puchowitz this morning as he prepares for the 3 p.m. opening of Cheu Noodle Bar.

“409 breweries opened in 2012. 1,254 are in the works. average craft case at $33.21″

~@BeerLass

“But whether you’re out with picky eaters, health nuts, penny-pinchers, or work colleagues, you can always avoid that Sliding Doors moment of wondering what could have been. How? Treat the ordering process for what it really is: a cut-throat negotiation between dining companions where the losers are the people who don’t get everything they want.”

Some expert advice from Grub Street on getting exactly what you want when out to dinner with a group. #FoodWriterSurvivalTips

“There is nothing like a grand urban food market, which can anchor a neighborhood and even a city. Think of the 120-year-old Reading Terminal Market in Philadelphia; the Ferry Building in San Francisco, which 10 years ago helped revitalize the Embarcadero; and the ever-popular Pike Place Market in Seattle. Even much-maligned Los Angeles has a permanent mid-city market, in business since 1934.

New York … well, the grandest market ‘we’ have is 80 miles away, in Philadelphia.”

Mark Bittman talks about public markets in the New York Times, and the hopes that Manhattan will someday get one as good as Philly’s Reading Terminal Market

“Thanks to everyone who joined us for dinner last night. It was truly the best way I could’ve hoped to end a huge chapter. #seeyallsoon.”

Final words from Stateside’s opening chef, before handing command over to Elijah Milligan.