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Welcome to Deep Dish, a weekly roundup of food and entertainment news. Last time we discussed the allegations that Reese\u2019s has changed its recipe.<\/em><\/p>\n Finstas (for the uninitiated, fake Instagrams) are an increasingly common and strategic marketing tool for celebrities, ostensibly humanizing them and adding a little texture to their glossy lives. Martha Stewart has one, Kendrick Lamar has one, and now Sam Smith has joined the pack. Their finsta veers more into food<\/em> finsta territory, as the singer shares their favorite eating experiences and bites. Despite the somewhat manufactured \u201cpop stars, they\u2019re just like us<\/em>\u201d nature of some celebrity finstas, Smith\u2019s feels actually candid and kind of charming\u2014and they have good taste, as far as I can tell!<\/p>\n Also this week, Resy and Tock are uniting, \u201cboy kibble\u201d is trying to enter our vernacular \u00e0 la girl dinner, and Dunkin\u2019 is selling buckets of iced coffee.<\/p>\n Sam Smith has entered their food-influencer era. This week, what appears to have once been their secret Instagram food account went rather public. The account, SamServed, has posts that date back to November of last year, in which Smith waxes poetic about a Copenhagen restaurant called Kebabistan. Now, the account is quickly gaining followers\u2014though as of the time of this writing the follower count is hovering around 11,000, a far cry from the more than 14 million on Smith\u2019s official account.<\/p>\n This week, as Smith performs in San Francisco they\u2019re hitting some local spots, beginning their videos with a cheeky \u201cHi piggies.\u201d In one video, at Mission Chinese they gush \u201cthis food is amazing,\u201d while sitting at a table laden with dishes. In another video they stop by Molinari Delicatessen, posing for a picture in front of the cheese case. Which Bay Area favorites will they hit while they\u2019re in town? Will they venture into the East Bay? How long before they start selling \u201cHi Piggies\u201d merch? Questions abound. \u2014Sam Stone, staff writer<\/em><\/p>\n In a press release earlier this week, reservations platform Resy announced \u201cthe unification of Resy and Tock venues,\u201d forecast to happen this summer. Translation: Tock is no more, Resy is king, and if you want that hard-to-get reservation, you\u2019d better get an American Express card now.<\/em><\/p>\n For years, reservation culture has been out of control, even inspiring reservation trading, buying, and bidding wars. As one reservation platform eats another, the competition for tables is set to increase. Perhaps the best way to secure a table is also the oldest: become a regular. \u2014 S.S.<\/em><\/p>\n I\u2019m disgusted by boy kibble\u2014both conceptually and semantically. At risk of giving it excessive airtime, I\u2019ll briefly summarize. Where girl dinner is a charming (if not a little bit dumb) smorgasbord of snacky things like cheese and pretzels and salami, boy kibble (\ud83e\udd22) consists of unseasoned ground beef and white rice, consumed for the protein of it all. It sounds gross, it looks gross, and I can\u2019t help but picture the wretched scene of said meal being consumed out of a dog bowl. Away with boy kibble (\ud83e\udd22). \u2014Li Goldstein, associate newsletter editor<\/em><\/p>\n On the heels of a record-smashing blizzard, Dunkin\u2019 (n\u00e9e Donuts) is selling 48-ounce buckets of iced coffee in some Massachusetts locations. That\u2019s New England spirit, baby! In case your 12 oz morning cup simply wasn\u2019t doing it for you, the bucket can be yours for under $10, miraculously. All cards on the table, if I lived near a participating Dunkin\u2019, I\u2019d be beelining for the bucket, if only for the bit and the memorabilia. \u2014L.G.<\/em><\/p>\n<\/div>\n