— Three women were shot outside of Flatiron District nightclub Motivo at 4 a.m. this morning. One of the victims died at Bellevue Hospital at around 5:30 a.m., and the other two women are in stable condition. The Daily News reports that there was an argument inside Motivo as it was getting ready to close down, and the suspect went to his car, got a gun, returned to the club, and fired at the women as they were leaving. CBS News reports that before the incident, the suspect was overheard saying that he would return to the club with a gun. The gunman fled the scene in a black BMW. No arrests have been made.
— As expected, SCRATCHbread closed for good after service yesterday. Fans lined up for a final meal at the Bed-Stuy bakery throughout the morning and afternoon. Proprietor Matt Tilden has not announced any future plans.
— The owners of Clinton Street Baking Co. just opened an outpost of their brunch restaurant in Singapore. Later this fall, they will also open an extension of the original restaurant on the corner of Houston and Clinton streets.
— The Roberta's team will be taking over the menu at Humbolt & Jackson in East Williamsburg from November 6 through November 15. Proprietor Bill Reed says that the team is keeping the menu a secret for now, but he promises that pastas and "Detroit-style pies" will be served during this guest stint. The restaurant will start taking reservations for the Roberta's take-over soon.
— Adam Platt likes the vegetable dishes more than the pastas at Bruno Pizza in the East Village: "The Fairy Tale eggplant can be a tiny thing as big as your thumb but more tender than other varieties. They’re pan-seared and finished in the oven at this vegetable-forward dining establishment, and served with crinkled shishito peppers and a sticky tar-colored emulsion made from cashews and a strange dark substance called vegetable ash. I don’t quite know what purpose this emulsion served (or the nutritional yeast, for that matter), but the eggplant and the peppers were so fresh and well prepared that we kept popping them into our mouths until they were gone." Two stars.
— A new Park Slope taqueria called Don Chingon is hosting an eating competition where the prize is a 10 percent stake in the business. All you have to do is pay $150 up front and finish a 30 pound burrito with a ghost pepper margarita on the side, in one hour. That's probably not something anyone can do.
— If you've ever dreamed of quitting your day job to open a Brooklyn artisan food business, check out the story of Ovenly, as told by co-owner Erin Patinkin.
— Amanda Cohen says that servers at Dirt Candy make about $200 per night under the new no-tipping system. One server named Karla tells Vice: "It's not the most amount of money I've ever made, it's not the least, but it's worth it...Maybe at some places you can make $500 a night, but you have to stay up the entire day, which ruins your entire next day. It's grueling. I'm at a point in my life where that's not worth it for me."
— Matthew Lighter, formerly of Atera, is gearing up to open his new Napa, California restaurant with AvroKo. Ninebark will serve things like a grilled avocado salad, foie gras skewers, and an aged ribeye — a departure, of sorts, from the earthy fine dining fare he was serving in Tribeca until earlier this year.
— The Superiority Burger team frequently lists the nightly gelato/vegetable specials on Instagram:
— Queens-based chain Bareburger is one of New York's fastest growing companies. The restaurant's 2014 revenue was $48 million.
— A-Rod and Bon Jovi dined (at separate tables) at Lure Fishbar on Thursday night.
— And finally, here's how to turn your apartment into a juice bar in the style of Heartbeet Juicery: