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Florida's long-awaited branch of Lucali is now open and in friends-and-family mode. At 70 seats, Lucali South Beach is twice the size of its Brooklyn counterpart, but seemingly more or less a clone: Dough is rolled with empty wine bottles as it's done in Carroll Gardens, and there are lots of candles everywhere. Iacono, however, who will fly back to New York on Friday, says he's still not entirely satisfied with the way his pizza turns out down south, citing imperfect tap water and the humidity. "I’m making dough every six hours to perfect it," he says. [Miami Pop, Earlier]

“Don't eat anything your great-grandmother wouldn't recognize as food," Michael Pollan famously wrote, but what about more immediate family? We're going to find out, it seems, in the Pollan Family Table, which is being written by the food-policy advocate's mother and three sisters. According to Publishers Marketplace (subscription), the forthcoming cookbook will be chockablock with "Pollan family stories, recipes, cooking techniques, and pantry wisdom for healthy, harmonious meals for every family." While the sagacious, best-selling author — who once told Grub Street all about noshing at Barney Greengrass and ricotta on twelve-grain toast at his mother's apartment — won't be dispensing tips for using sage here himself, he is writing the foreword. Look for the Scribner book in the fall of 2014. [Publishers Marketplace, Earlier]

Is partnering with a cruise line the next step to building a celebrity chef empire? Aboard the uppity Crystal Symphony in July, Nobu Matsuhisa will lead cooking demonstrations, host special Omakase dinners, and schmooze with passengers. A pretty sweet deal, considering he's sailing around Italy. Iron Chef Geoffrey Zakarian already had plans for a partnership with Norwegian Cruise Line, and now he's sweetening the deal by opening a second restaurant on a Miami-based Norwegian boat. Like Matsuhisa, he'll hop onboard to do cooking demonstrations and hold babies for photographs. Since these cruise lines are two of the most luxurious ones, hopefully these guys will avoid feces and four-hour waits for food. [USAT, Earlier, Miami Herald, Earlier]

We promised ourselves that we would avoid all Gangnam Style and Harlem Shake videos... but then Tru put out one, and when a Michelin-starred restaurant kitchen gets fonké like this, we must pay our respect. We especially liked this exchange between Future Food Films/Moto video producer Michael Silberman and Tru Chef Anthony Martin at YouTube: "Is this what happens behind the scenes of all Michelin Star restaurants?" The reply: "Mr. Robuchon actually taught me the shake." Watch it and see Mr. Robuchon's moves below.