Chopbiscuit daily links: Grubbin' with a sunset

10 Best U.S. Restaurants to watch a sunset
Most of us normally consider two things when picking a restaurant. First, how good is the food? Second, how much does it cost? But sometimes setting is more important. Sometimes you want décor, ambience, or a sense of place to be what's memorable. And when it comes to the perfect setting during dinner, what's more awe-inspiring than a sunset? (I've visited two so far - looks  like a need a few more road trips)

Making Gâteau St. Honoré
Every so often a pastry comes along that makes even the most jaded sweet-eater throw down his fork, stomp his foot and shout out loud: my GOD that’s good. Gâteau St. Honoré is that pastry. Yes, you may think you know what it tastes like: cream puff dough, pastry cream, meringue and caramel. But I’m telling you friends, until you actually prepare and serve one of these you won’t understand the impact that all those components can have when they’re delivered together. The uninitiated are always, always stunned.

10 Blueberry Dishes to Savor Before the Season's Over
If you're as mad for blueberry season as I am, then you'll be dismayed to know that there are only a few weeks of it left, as the fruit is at its best between May and August. So while there's still time, buy up all the wild and cultivated varieties you can find, and eat these puppies until you're, well, blue in the face. Need some inspiration? Here, are 10 recipe suggestions.

Digital Menu Boards will change restaurant industry
To begin I would like to state I am not stupid enough to believe the development of digital menu boards or digital signs are nearly as important as the development of computers. However, I do believe it is valid to make some comparisons.

Are you serving flextarians?
After a decade of intense meat worship, chefs are procuring, preparing and serving vegetables with the same love and attention they previously reserved for Ossabaw pork or grass-fed marrow bones.
If you're not vegetarian or carnivore, what are you? The term "flexitarian" is catching on, although author and all-around food guru, Mark Bittman, likes the term "smartly thought-out omnivore." His most recent books, Food Matters and The Food Matters Cookbook, arose from his own vegan-by-day/carnivore-by-night lifestyle. Lately, we've seen consumers looking to flexitarianism to cut out meat during the day to save calories or cut back on it during the week to save money or wear-and-tear on the planet.

Pizza Week
The ladies at Fromscratchclub are doing a homage to pizza with their classic little spin. These girls get down with dem flatbreads!