"Think about it: There are three possibilities, right? 1) Alex may indeed knowingly have stolen Ed's pea puree and used it; 2) Alex may have made his own pea puree and been wrongly maligned by his co-contestants; or, 3) Alex unwittingly may have mistaken Ed's pea puree for his own and taken Ed's, but truly believing that he was using his own. In two of the three possibilities, Alex did not intentionally commit any wrongdoing." -Tom Colicchio does a terrific job of explaining why I don't watch "Top Chef" "Pea-Gate," which has rocked the "Top Chef"-watching world.

"Then lobster, a slash of red and white claw meat in a lobster bordelaise so deeply flavored as to recall both veal stock and opium smoke, with cabbage to bind them together. And sturgeon, a rectangle of meat the color of ivory, with a sauce of reduced grape must and a grape-pumpkin marmalade. It's a mad hatter's dish, cooking out of Lewis Carroll." -Alice In Wonderland is everywhere these days: movies, hip-hop, politics, and now restaurant reviews-Sam Sifton gives Colicchio & Sons three stars in today's Times. I'd complain about oversaturation. But that would be Petty.

This brief review of Colicchio and Sons (where Craftsteak was up until the banker expense accounts all died, under the High Line, next to the DEA building) in the New Yorker stresses an important fact: the pastry chef is unbelievable. Stephen Collucci, who does desserts across the Craft mini-empire, is really the best thing going. We heartily recommend hitting the front bar room at Colicchio for dessert after your dinner anywhere (although sometimes you have to look at Ed Westwick which I personally never enjoy but your mileage may vary).