As anyone who works in the food world or follows it closely knows, the annual NYT Top 100 Restaurants list came out this week. There were highlights like Birria making it (good on ya, NYT) and some things I find puzzling — like King dropping to the 50s, and even more puzzling, the spot that replaced them at #6 (whoever the PR team is there deserves a raise). Anyway, it got me thinking.