. . . The Post’s Jane Black gives us one more reason to indulge in Chipotle: The chain is now using local pork from Polyface Farms, the Charlottesville farm that supplies some of the area’s toniest restaurants . . . .
. . . On the other end of the fast-food spectrum, while most gastronomes turn up their noses at commercially produced food, the City Paper’s Tim Carman praises the Olive Garden and admits his not-so-secret love for Taco Bell’s Burrito Supreme . . .
. . . In Tom Sietsema’s Wednesday online chat at washingtonpost.com, a reader chimed in that Sushi Ko has (finally!) opened in Chevy Chase. Sietsema called the owner and confirmed the good news for sushi-lovers . . .
. . . Sietsema also reports on an interesting joint venture at 14th and V streets in Northwest DC between two successful restauranteurs— Andy Shallal (Busboys and Poets) and Michael Babin (Neighborhood Restaurant Group) . . .
. . . As his new Westend Bistro won a Rammy nomination for New Restaurant of the Year, celeb chef Eric Ripert prepared dishes using only ingredients from Manhattan’s Jack’s 99 Cent Store for the New York Times . . .
. . . Metrocurean reports that Top Chef candidate Spike—who has yet to distinguish himself in the season four’s first three episodes—will open a burger spot on the Hill . . .
. . . And in March Madness-related food news, Erin Zimmer mourns the loss of her alma mater with a post on her favorite Hoya eats (with a nifty map!).