Bouley Bakery Gets a Wine Bar; Luke's Lobster Builds a Soup Bar, Audrey Saunders/Mark Peel Venture in LA

TRIBECA— Flo Fab reports that an evening wine bar called By the Ounce will open in the white corner room at Bouley Bakery: "everything — wine and food, including meats, cheeses, vegetable dishes, caviar and smoked fish — will be served and priced by the ounce ($5 and up). Wines selected by André Compeyre, the wine director, will be dispensed by the ounce, half-glass and glass, from a new-fangled wine keeper by Napa Technologies, and also sold by the bottle from a list of 250. To kick off this venture, the chef, Shea Gallante, will prepare a special white truffle menu — the truffles not sold by the ounce but shaved over pasta, eggs and so forth — for $25 per dish." [EaterWire]

LOWER EAST SIDE— Grubz has it that yet another hidden speakeasy opened this weekend on the LES but refuses to reveal its exact location. Clues: "It's below a Dominican restaurant and is farther east than weekend revelers usually go. To find the space, head through an unmarked door in the back of the modest dining room." [EaterWire]

LA—Pete Wells writes on Diner's Journal that Audrey Saunders of Pegu Club is opening a bar/supper club in LA called The Tar Pit with chef Mark Peel: "Ms. Saunders is developing the drinks with Chad Solomon and Christy Pope, who are also partners in the bar, along with Mr. Peel and the general manager of his restaurant Campanile, Jay Perrin. Mr. Peel will be the chef, putting his imprimatur on supper club stuff like Caesar salad or côte de boeuf. Mr. Peel and Mr. Perrin have been working on a concept for the space, at 609 North LaBrea Avenue near Melrose, for nearly three years." [EaterWire]

EAST VILLAGE— Word comes via Inbox that Luke's Lobster will be opening a Soup Station next week. [EaterWire]

Photo of Brooklyn Kitchen/The Meat Hook by Will Femia