Leftovers: NY Bagels in SF, Papa John's Dough Monster, and More


[Photograph: Metro; graphic: Robyn Lee]

A Papa John's employee threw some uncooked pizza dough into a dumpster. This bubbling, heaving dough monster greeted pedestrians the next morning. —Max Falkowitz, NY Editor

So, our San Francisco photographer (and local burger popup chef) Wes Rowe teamed up with Sonya Haines to do a little brunch popup at the Mission's Dear Mom this past weekend. They overnighted bagels from New York and planned to serve 'em up with homemade schmears. (The lox wasn't from NY, which is kind of sad.) Turns out that San Franciscans really, really want New York bagels, and are willing to wait in line for them. (Even day-old ones.) The lines stretched for blocks. Bagel bakers of the world: maybe it's time to move to SF? —Maggie Hoffman, Senior and Drinks Editor

Thanks to Toothpaste For Dinner, I now know what the foodie food chain is. —Robyn Lee, AHT Editor/Art Director

Rick Bayless's Topolobampo turns 25 this year, and to celebrate, it is getting a fascinating new menu. Chicago Reader has an epic interview with Bayless about the history of the restaurant and the updated dishes. —Nick Kindelsperger, Chicago Editor

The photo of the Cup Noodles Mascot shoveling snow made my week. Not only is it adorable, but it makes sense. Cup Noodles is definitely the best defense agains the snow. —Carrie Vasios Mullins, Sweets Editor

Looking for a little armchair travel? Spend a few minutes with Tejal Rao's profile of Kobe Desramaults, a Michelin-starred chef working in In De Wulf, an isolated restaurant in the foggy hills of Dranouter, on the northwestern edge of Belgium. Highlights of his menu include headcheese served in roasted pig heads and aged pigeons served without silverware. —Jamie Feldmar, Managing Editor

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