New York City iconic dining destination "Elaine's" will soon be serving its last meal.
The restaurant which has been celebrated in cinema, song and literature is going to close its doors on May 26th according to spokeswoman Cynthia Carway.
Though never highly regarded for its cuisine, Elaine's restaurant on Manhattan's Upper East Side was often the destination for the country's power elite from media and politics to entertainment and law enforcement.
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.
Nate Whiting is the executive chef of Tristan restaurant in Charleston, South Carolina. He's also one of dried pastas biggest advocates - a 'fresh is always best' naysayer, if you will - and serves it every day at his restaurant in dishes like spaghetti with English peas, morel mushrooms, pickled ramps, thyme and oregano.
"These days the use of dried pasta in professional American kitchens is almost always looked down upon, which has trickled down to home cooks as well," said Whiting.
"Now, most self-respecting chefs consider it a short-cut. Dried pasta is thought of as bulk and infinitely inferior to its fresh cousin. However, I think it is one of the most misunderstood ingredients in the country. I think people just need to learn some of the nuances and how to use it correctly."
Five Things You Should Know About Dried Pasta: Nate Whiting
Ronald McDonald, the orange and white face of the popular fast-food chain that bears his name, is under attack by nutrition advocates who want him to be retired.
Their beef, so to speak, is that McDonald's uses clowns and toys to sell unhealthy food to impressionable children. The company argues that its marketing practices are responsible, and that its food is "high quality."
The push to retire Ronald is being led by a group called Corporate Accountability International, which plans to introduce a resolution calling for the clown's ouster at the company's annual shareholder meeting Thursday.
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Street food is suddenly hip, but in New York it's as old as salt on pretzels. So we asked a Big Apple vendor for dirt on - well, how dirty are those carts, anyway? He wanted to be anonymous. We agreed, so long as he gave us extra kraut.
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