Have old-school places ever gone out of style?

In Los Angeles, restaurants with “throwback aesthetics” are the hardest tables to get right now whether it’s at Horses or Gigi’s or Musso & Frank. “Maybe timeless is trendy.”

Is the same true in other cities?

Danny Meyer on how the dynamic between restaurateur and employee will change

“This has certainly been the biggest body blow that I’ve ever seen in my career,” said Danny Meyer, the prominent New York restaurateur and Shake Shack founder. “Things are absolutely going to shift,” he added. “One of the best things that is already happening right now is that this more effectively than any government [action] has begun to impact the compensation structure of our industry, which has been — what’s the best way to put this? — the compensation structure of our industry has not served the people the industry needs to survive.” Read more in The Washington Post’s “Facing dire worker shortages, restaurants add staff perks to the menu.”

Also in the Post: McDonald’s is reopening in Ukraine.

Does dive bar ice cream taste like sweat and cigarette smoke?

Miller High Life has partnered with Tipsy Scoop to celebrate 100 years of the ice cream bar with an assortment of dive-bar flavored ice cream — which is basically High Life plus a mix-in. They include: peanut swirl, a “tobacco smoke flavor reminiscent of that unforgettable dive bar scent,” caramel swirl reminiscent of a sticky dive bar floor, a sprinkle of carbonated candy like the effervescence of a beer, and dark chocolate dip like “the dark wood and dim lighting ambiance that all good dives share.” Sign up for a $36, 6-pack of boozy ice cream bars here.

Chick-fil-A is going after breakfast

The fast-food chain is gearing up to serve chorizo cheddar egg bites; it’s a limited-run, first take on breakfast in over five years.

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