— Maple, the meal delivery app that counts David Chang as an investor, is expanding to a few more neighborhoods today. Now Maple users can get food delivered in parts of the West Village, Soho, Tribeca, Nolita, the FiDi, and Greenwich Village. Instead of delivering food from restaurants, Maple offers dishes cooked in its own kitchens. The menu changes daily, but right now it includes dishes like a tuna niçoise salad and herb-grilled garlic chicken, plus drinks and dessert. The company promises that the food will get transported to your door within 30 minutes of ordering if you live in one of the delivery zones.
— Silvia Killingsworth doesn't love all of chef Nir Mesika's dishes at Timna in the East Village, but the Tables for Two critic notes that his bread is outstanding: "Kubaneh is a Yemenite-Jewish yeast loaf traditionally eaten on the morning of the sabbath, after it has baked overnight at a low temperature. Mesika’s version is served steaming hot in a clay flowerpot, freckled with sesame seeds. Its texture falls somewhere between brioche, challah, and croissant, and it pulls apart like cotton candy."
— The Upper West Side outpost of Parm is now offering an unusual sandwich made with slow-cooked pork belly, plum sauce, Chinese mustard, half-sour pickles, and garlic bread. The over-achievers at the Major Food Group wanted to pay homage to a similar sandwich that was created at a restaurant in the Catskills called Herbie's. Jeff Zalaznick tells Eater: "We were told about this sandwich by Randy Levine, the president of the NY Yankees, about four years ago, and since then we have been trying to perfect our version of this historic sandwich." Hence, the sandwich is called The Randy Levine.
— Andrew Carmellini and his crew are making it rain white truffle flakes at Locanda Verde right now. The Tribeca restaurant is offering daily Trufflepalozza specials a la carte from now through December 15. The options will change frequently, but Carmellini and his crew might shave those truffles over creamy polenta with pork sausage, or potato gnocchi with leeks and parmesan.
— One of the vendors from this summer's Riis Park Beach Bazaar is operating a full-service restaurant inside the Bay 9 Pavilion through the fall and winter. The menu at WildFeast at Riss has Baja-style fish tacos, sous-vide chicken wings, and hay-smoked duck breast. Bedford + Bowery notes that the restaurant was practically empty the other night, but the owner says it was slammed at brunch over the weekend.
—Lower East Side independent movie theater Metrograph received initial approval for its liquor license from the CB3 SLA licensing subcommittee. The owners of the theater plan to have two bars — one on each story — plus a restaurant called The Commissary, which will draw inspiration from the old dining room at Warner Brothers studios. Elsewhere on the LES, Bowery Boogie reports that the board voted to deny the renewal of Fat Baby's liquor license following complaints from the neighbors about its methods of operation. The fate of its liquor license will ultimately be decided by the SLA.
— The owner of Fornino is offering free pizzas to any Mets fans who are going to Chicago for the playoffs.
— A lot of chefs these days complain about how hard it is to find skilled cooks. In an op-ed for CNBC, Marcus Samuelsson notes that he's found some great staff members through an organization called Careers Through Culinary Arts Program, which helps train at-risk high school students. Samuelsson writes: "C-CAP benefits not just the chef like me looking for skilled hands, but it benefits the student, the culture of urban American cities and it chips away at the jobless rate in neighborhoods like my own."
— Earlier this month, Birds & Bubbles chef/restaurateur Sarah Simmons opened her Columbia, SC cafe Rise Gourmet Goods & Baksehop. The restaurant serves sandwiches, pastries, grain bowls, fried chicken, and full dinners to go. Rise opened right before historic floods ripped through the area, but the shop didn't get damaged during the storm.
— Frances Tariga-Weshnak, an executive sous chef at Catch, is going to be a contestant on season 13 of Top Chef. Willow Road veteran Grayson Schmitz — who previously appeared on Top Chef season 9 — will also be competing on the show.