It's an unnerving time inside the world of food. With restaurants closing at a record clip and the beleaguered economy still gasping for air, I've had to accept – with bemused resignation – the need for restaurants to lower the bar to turn a profit. Out of this bankruptcy of innovation has sprouted a reductive fad that threatens to strap working-class communities firmly in the back seat to finer dining utopias like Chicago, New York and San Francisco. The fad is a concept kno

It may surprise you to know that many chefs go out for lunch. It's not that we don't want to eat our own food, but working an open-to-close shift often leaves some time in the middle of the day, and who doesn't like a change of scenery? Once food orders are placed and lunch service is wrapped up, I might take a drive or a walk to any one of a number of local, not fast food, but let's say quick-food joints. I like the soft tacos at Chipotle Mexican Grill. I also enjoy the tuna