Grub StreetChicago

• New York
• Los Angeles
• San Francisco
• Chicago
• Philadelphia
• Boston

Oh, Hostess: Yes, all of the company's assets will be liquidated and almost all of the company's employees are without jobs, but in a move that is sure to draw ire, the company asked a bankruptcy judge to approve a move that would give its top executives $1.8 million in bonuses. And, according to CNBC, that judge did, in fact, approve it.

Hat tip to 312 Dining Diva for pointing out the website now up for the previously announced London version of Au Cheval, which is part of the Electric Cinema complex in Notting Hill which includes an actual cinema as well as such things as a private club, a doughnut shop and (our favorite) a Smoking Terrace. We're in serious cross-cultural mashup territory here between the French food in an American diner setting in a space that looks like London's Tube, but we have to admit, it's pretty cool. Here's what may make you most jealous of London's version of Au Cheval, though:

The Diner opens at 8am for breakfast, switches to the all-day menu at 12pm and keeps serving until late at night (you can drop in for dinner until 1am at the weekend).

Their Brendan Sodikoff diner actually keeps diner hours, unlike ours. Anyway, check it out at the website here.

This week’s episode kicks off with the gang still arguing over Kuniko’s exile. John, the most hated chef in Dallas, continues his role of loudmouth jerk. He yells at Josh: “How many restaurants have you opened and failed?” CJ looks like he wants to knock John upside the head with How to Cook Everything. Amidst the din, someone lets slip this immortal diagnosis: “You pretend to have balls and you don’t have balls!”

Phil Vettel gives John Manion's Brazilian bar and cafe La Sirena Clandestina two stars, which is almost always the most he'll give to a place this casual in feel, but the review suggests that on food alone, he could have gone higher: "I love the soulful moqueca (a deeply rich stew of fish, mussels and shrimp over cilantro risotto), the delicate sea bass casserole with coconut and curry notes and, my favorite, the whole-fried snapper, which combines satisfying crunch with beautiful, slightly sweet flesh. I haven't had a snapper this good in some time." Maybe he has a few reservations about startup kinks being worked out, but he's not much bothered by them: "La Sirena isn't a complete package, but it's only going to get better... Service and the kitchen, as they catch their respective breaths, will find their rhythm, allowing for a more dynamic menu and even lunch service, which Manion intends to add." [Tribune]