We don’t know if the environmental damage result resulting from the blowout on the BP Transocean Deepwater Horizon drilling rig off the coast of Louisiana will be as bad as experts predict. But even if it isn’t, the cost of, demand for and supply of key seafood species could change dramatically for full-service restaurant operators. Get ready.

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The chefs who run the restaurant industry’s premier late-night dining spot—the Bromberg brothers, proprietors of New York City’s beloved Blue Ribbon—are spilling the beans about what makes their place so popular. If you can’t find at least a dozen recipes in their new cookbook that would work on your menu, you’re just not trying.

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It seems unlikely that Noma, a Copenhagen, Denmark restaurant serving hyper-local “cold weather cuisine,” would top British magazine The Restaurant’s prestigious World’s 50 Best Restaurants list. Even more unlikely is that the United States would place eight restaurants on the list, more than any other country, with three of them finishing in the Top 10. But whatever happened to Gordon Ramsay?

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