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OG celebrity chef Wolfgang Puck may have made the wrong bet when he came out staunchly against foie gras this year, now that 100 of his most esteemed California colleagues have signed a petition to overturn the upcoming ban. Puck, who's set to receive a lifetime achievement honor at the James Beard Awards next week, was exposed yesterday in Food Arts for still buying and selling plenty of foie gras, despite the righteous letter he mailed out to his fellow chefs and restaurateurs in February discussing his support of the ban — and which all of them clearly laughed at and tossed into the compost with the kitchen scraps.

LTHforum can be exasperating on a daily basis but on a macro level, several times a year, at least, something pops out that breaks entirely new territory and reveals a side of our food scene we didn't know we didn't know about. Exhibit A: this post by Matt Zatkoff (who posts as "Laikom") on the Korean bar-grilled chicken scene. It started with a distant memory of something like "chicken bulgogi" (which, since bulgogi is beef, was sort of like saying "chicken pot roast") at a long-gone 24-hour Korean joint. On a visit to check out a Korean bar, Zatkoff spotted something called buldak— and that was it.

Like Ryan McCaskey of Acadia, before he was the chef of a new place in the South Loop, Efrain Cuevas was... a guy who wished his South Loop neighborhood had more places to eat. In the case of Cuevas, the proprietor of the longrunning underground dinner club Clandestino, his hope was (and still is) eventually to open a European-style cafe. But in the meantime a friend took him to see a bodega— a New York style-combination of mini-mart and sandwich shop— in an apartment building at 611 S. Wells, which had recently closed. The equipment was gleaming new, the decor wasn't bad at all— what it needed was someone like Cuevas making food that would draw folks from all around the neighborhood. Well, that and a new name— the current one, East Coast Pantry, was generic and out of place. And that's where you come in, Grub Street readers. Read Cuevas' story, and then post your name suggestions in the comments or send to chicago@nymag.com. And if you come up with the perfect name and Cuevas adopts it, he will treat you to lunch for four with all the extras (hint, he's got a really nice beer selection).