In response to our lunchtime poll about restaurant breakups:

I've broken up with my boyfriend before at Chima, a Brazilian BBQ Buffet. It was really awkward because as I was telling the boy about why we weren't compatible as a couple, the servers kept coming up to us with skewers of meat, breaking my momentum with each interruption.

By the end of the meal, I had offered to pay since I was doing the breaking up, but the guy (with tears in his eyes) said the least he could do was pay for the meal. I think it was really embarrassing for him because we could hear the waiters whispering about us and at this point it was pretty obvious that he was crying.

As we walked outside and waited for a cab, he addressed some of my concerns and agreed to try to work it out instead of abruptly ending our relationship. 3 years later, we're still together but haven't been back to Chima - Julia

5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

The next time you grace the local watering hole with your presence and ask, "What's on tap?" - the answer may be Sauvignon Blanc.

Dan Donahoe is the founder and managing partner of Silvertap Wines in the heart of California Wine Country, Sonoma.  Silvertap's leadership team is among the increasing number of vintners kegging wine in order to decrease their carbon footprint and increase their profit.

Want to know their wine and reason behind the process? Take a swirl.

Five Reasons Why Wine Can and Should be Served on Tap: Dan Donahoe
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Fame Bites goes inside the belly of the entertainment beast. We're dishing out where the celebrities are eating, what they're eating and who they're eating with.

The Staples Center in downtown Los Angeles is a frenzy of activity. The Grammys held last weekend, followed by the NBA All-Star Game yesterday, means staffers at Staples Center are working around the clock. Each event alone is an enormous undertaking, but coupled together you have a double-headed beast.

At the center of it all is Pilar Sanchez, the Executive Chef at Staples, lifelong Lakers fan and the ring leader of the culinary circus, so to speak. We caught up with her the Friday before the Grammys outside the executive suites. In the background, you could hear Rihanna and Drake rehearsing their current hit “What’s My Name?” for Sunday night’s performance. Sanchez had assembled some of the items her staff would be serving in the coming week.
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The first thing I do when I get to NYC is pop two Advils.

All the delis, food carts, steakhouses, and ethnic food joints make my head hurt. Not because they make me ill, because I can't wrap my head around how I can try them all. It stresses me out to think the best meal I could ever have might be right around the corner, but I'll never know because I walked right on by staring at some monster billboard of Anderson Cooper gazing at me with those "national treasure" eyes.

So this week, I find myself back in the concrete jungle to work with my favorite Eatocracy editors. We have some fun stuff lined up to share with folks down the road. But first, I need to cross some places off my food bucket list.
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"So, when you said just a few minutes ago that you love me, you were LYING TO ME?!?"

I tried not to eavesdrop - at first. My back was to the troubled couple and in the mostly empty dining room, absent a dining companion of my own, there was nothing to buffer the breakup. I'd been feeling sorry for myself. A weekend frolic with my husband in New Orleans was thwarted by sudden emergency surgery for one of our dogs. Not only did he have to stay put in Brooklyn - I couldn't get back to be with my family because exorbitant change fees atop an $1173 vet bill was economically unfeasible.

At least I wasn't getting dumped at a restaurant.
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Sink your teeth into today's top stories from around the globe.

• Just in time for Tagalong season: It's cookies stuffed in cookies! - Serious Eats

• Because of a weather-damaged crop, Wendy's restaurants are serving tomatoes on sandwiches "by request only." - WGHP

• After sixty million bison were reduced to 27 in the late 1800's, one man continues his fight to preserve the breed. - food.curated

• How do you stay motivated when writing about food? It's all how you look at the gnocchi. - Domenica Cooks

• God save the cupcake. Is there a royal (icing) overthrow in the future? - Chicago Tribune

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.

February 21 is National Sticky Bun Day.

Not to be confused with cinnamon rolls, sticky buns are covered in sugary, ooey-gooey goodness – not icing. Make sure you have some wet wipes on hand for the mess that is guaranteed to arise.

Plus, if you eat enough sticky buns, you probably won’t need those *other* kind of sticky buns - baker got back!

What's on TV?
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Pssst! Got a sec to chat?

We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.

Consider the daily Coffee klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.
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