Grub Street

This is what it's come to: Since Starbucks debuted the unbelievably popular coffee drink back in 2003, every fall season brings yet more products trying to capitalize on the PSL's success. This year is no exception. Here now, your guide to all sorts of pumpkin-spiced things currently on the market. Despite its breadth, it's almost certainly incomplete, owing to the fact that it's impossible to keep up with all the new pumpkin-flavored stuff that seems to come out on a near-daily basis. Food-makers of America, it's time to come up with something new.

There are lots and lots of people outside the "stately farm-to-table Italian restaurant" Osteria dei Ganzi this morning in Toronto, where the venerated California-based In-N-Out Burger has set up shop temporarily to sell three kinds of burgers at $4 to $6 a pop. The city's mad blitz of double-doubles lasts from 11 a.m. until 3 p.m., or until inventory runs out, of course, and, well, the odds are clearly stacked against most of these folks: Some 600 people showed up for a chance to get 300 burgers in Singapore at a similar giveaway in 2012, and everywhere else In-N-Out takes this stunt pretty much descends into a mob scene straight ahead. Just remember, it's cash only, and only one burger per person.

In Hudson, New York, roughly a two-hour drive from Manhattan, there's a café that more or less embodies everything a person could want from a weekend-retreat coffee shop and bakery. In fact, Bonfiglio & Bread is the kind of place that could hold its own against big-city contemporaries such as Black Seed, in Nolita, or Philly's incredible High Street on Market. Not only does the spot have a commitment to local produce, outstanding homemade bread, fantastic coffee, and the kind of rural, upstate vibe that feels like it's ripped from the pages of Kinfolk — it's also just straight-up cool.

If you're going to quit your job at Chipotle, you probably don't really want to compare working conditions to an actual sweatshop in the process, but that's what some management and crew did today when they resigned from the fast-food outlet's location at Penn State University. The move forced the restaurant to temporarily shut down in the process, and some employees have since met with a regional manager to air their grievances. Chipotle corporate, in the meantime, said it was a "minority of the staff" that actually quit — reports suggest four managers left the restaurant — while a larger number of workers are "enthusiastic to return to work."

Over the weekend, Pok Pok chef and owner Andy Ricker intimated that expansions to Hawaii and L.A. were the next logical steps, following the massive success of his Portland restaurants and growing block of Thai places in Brooklyn, which now include Pok Pok Ny, Whiskey Soda Lounge, and the soon-to-relocate Pok Pok Phat Thai. Yesterday the illustrious restaurateur, who also happens to have two more cookbooks in the pipeline, confirmed that Pok Pok L.A. and a noodle-y branch of Pok Pok Phat Thai will open in Los Angeles's Chinatown.