• Street food may have finally jumped the shark with Brix’s $35 “unpaved” dinner of faux vendors in the garden. [SFoodie]
• Bussers, like servers, must practice a bit of clairvoyance when it comes to properly disposing of dirty plates. [Between Meals/SF Gate]
• Burger joints are starting to add wine to their menus in addition to the normal sodas and beer. [San Jose Merc]
• After “rural districts won concessions that would exempt farms from paying a registration fee,” the House of Representatives passed a law giving the FDA increased power to enforce food safety. [WSJ]
• A woman asks if it’s okay for her to be turned off when a guy chooses a chain restaurant for a first date. Yes, it is. [Smitten/Glamour via Serious Eats]
• Australian scientists fed rats garlic for 30 days and decided that garlic is healthier for your heart when it’s raw, and that garlic breath smells the same for rats and humans, we assume. [Reuters]
• The (at least until now) highly esteemed French dessert wine Sauternes will now be sold to foreign nightclubs in individual test-tube shaped bottles. Producer Château d’Arche is still looking for a U.S. importer. [Decanter]
