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]