All the Food That's Fit to Eat

Is a Rip Off? The New York Times food section today was particularly toothsome and yummy: Kim Severson's piece on Prime Time Tables, the service that allows members to pay a fee (as little as $35) to get reservations at New York's hottest restaurants on short notice, reminded me that I had this same idea a couple of years ago. It was going to be called Tough Tables. The key difference was that I was going to donate 75 percent of the proceeds to the chef or restaurateur's favorite charity. First of all, what do serious eaters think of the idea of Prime Time Tables? Is it a rip off or just capitalism at its best or worst? Should we proceed with Tough Tables at Serious Eats? We could do it at restaurants all over the country.

b>Cut the Line Also, we serious eaters decided that we were going to start a like-minded service, "Cut the Line," for the foods we love to cover on this site, things like pizza, burgers, hot dogs, Asian noodles and pork buns, pastrami, and food carts. For a buck or two you'll be able to cut the line at Di Fara in Brooklyn; the Burger Joint, Momofuku, Katz's, and Gray's Papaya in Manhattan; Swan Oyster Depot in San Francisco; Pink's in Los Angeles; Johnny's in Elmwood Park, Illinois; Legal Seafoods in Boston and Washington, D.C.; Pizzeria Bianco in Phoenix; Prince's Fried Chicken in Nashville; Red Mill in Seattle; and the Cheesecake Factory in hundreds of locations. Whaddaya think? Operators are standing by.

Is Top Chef Worth Watching?
Times restaurant critic Frank Bruni's piece on Top Chef is going to force me to watch my first episode of the show this evening. Is it worth watching? Has my Law & Order addiction prevented me from sampling shows like Top Chef? Who's going to win? Are the various spoilers correct in picking the winner? Serious eaters want to know.