EaterWire: More on Anella and Bar Artisanal, Dave Martin Cooking at Vynl, and More

UPPER EAST SIDE— Grub Street discovers, via the Twitter, that Top Chef's Dave Martin has taken over the kitchen at Vynl on the UES and Chelsea: "Martin's new menus feature sliders of the crab and duck variety; his new kung pao calamari ("spicy yumm"); chicken pot pie; rustic tomato soup; killer veggie burger; Gramma Memma's meatloaf; and Dave's hanger steak and filet mignon burger (house-ground)." [Grub Street]

GREENPOINT— TONY checks in with Anella the new restaurant opening in the old Queen's Hideaway space and gets some more intel: "Maddy also revealed that a greenhouse in the back will be used to grow as much produce for the restaurant as possible, with supplemental goods coming from upstate’s Honey Locust Farm House." [The Feed]

TRIBECA— Terrance Brennan tells Cutlets a little more about his plans for Bar Artisanal: "We’ have pisadladiers — sliced potato and truffle. A tarte flambe. There’ll be a bar de fromage, lots of charcuterie, a whole burger frites section, because we know you love hamburgers. We’ll have a classy burger. A lamb burger. A burger royale. I’m still thinking about it."

FLATIRON— Hill Country will offer a new passover delivery menu starting next Wednesday. In addition to their regular menu, they'll offer "Whole, pit-smoked and untrimmed beef briskets (averaging 7-9 pounds) for pick-up and delivery at $20 a pound. Smoked, chili-rubbed lamb chops will also be available for delivery and take-out available by the piece at $36/pound." [EaterWire]