Serious Eats - seriouseats.com

Truffles of all colors, sorts, and flavors.

More than anything, I dislike the idea that they are just ripping the restaurant out of its cultural context. Until its New York equivalent is filled with 19-year-old American backpackers ecstatic at the opportunity to drink legally--and out of any vessel--and overeager tourist types, it won't be the same.

Erm, I don't believe that Pinkberry is necessarily "real yogurt": http://www.nytimes.com/2008/04/23/dining/23yogurt.html?scp=3&sq=pinkberry&st=cse .

I don't know that it's helpful or informative to be equally as dogmatic as the "I only eat X" crowd in implying that there is little connection between cocoa percentage and taste. Sure, it's fair to say that a given 65 percent bar is not objectively better than its 70 percent counterpart, but consistently preferring the latter is legitimate perference of taste that isn't necessarily the result of kowtowing blindly to pure marketing. It's difficult to see what you're trying to get at here--all else being equal, I do prefer a ~72-plus percent bar. As a simple, non-expert chocolate lover, it is a reliable enough measure of a one specific type of flavor that I seek in chocolate that I do not expect to be magically in a linear relationship with overall "quality," but it is a variable in that equation.

Dark ftw! Why does white even count-ugh!