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Root & Bone's Miami Spinoff, Ess-a-Bagel Signage, and More Intel

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Central Park has a pizza-eating raccoon, plus more food news and gossip from around New York City

[Bar Goto.  This place is getting some great buzz right now.  People love those cocktails.]
[Bar Goto. This place is getting some great buzz right now. People love those cocktails.]
Daniel Krieger

— Jeff McInnis and Janine Both, the chef/proprietors of Root & Bone in the East Village, are opening a new restaurant in the Wyndham Grand Hotel in Miami, FL. At Sarsaparilla Club, the chefs plan to serve "American dim sum." It's slated to open in 2016. Meanwhile, back at home, the duo just built a big test kitchen above Root & Bone. Jeff tells the Miami New Times: "We're still working on tile, but we have a commercial stove and oven and giant freezer. It's like our own little science lab. We're testing items for Sarsaparilla and Root & Bone, and it's made cooking and our lives so much easier."

— Signage is up in the window of 324-326 First Avenue for the new location of Ess-A-Bagel. The original shop on the corner of First Avenue and 21st Street closed back in Marchand the owner of Upper East Side favorite Tal Bagels took over part of that old space. Now Ess-A-Bagel is gearing up for its reopening across the street from its former home.

— Last month, a 16-year-old was attacked by a gang of 25 kids inside a Popeye's in the Bronx. The victim is currently in stable condition. The police just released some photos of the incident but no arrests have been made.

— On a much lighter note, Laurent Gras, the chef who earned raves at L20 in Chicago, is doing a stint at Chef's Club in Nolita right now. Gael Greene is not a fan:

— Washington D.C. just got its very first location of Momofuku Milk Bar.

Ligaya Mishan finds some hits and misses at Middle Eastern newcomer Timna on St. Mark's Place: "Main courses are mostly fine, if more thrilling in description than execution, like lamb saddle with Persian lemon dust, or East-West duck. I preferred the lentils simmered in lamb jus to the lamb itself, and zucchini blossoms stuffed with shrimp mousse to the bland fish they attended."

— This week, Bloomberg critic Tejal Rao takes chef Elise Kornack to see the new Bradley Cooper movie Burnt. The Take Root chef has some issues with the film's depiction of kitchen life, but she notes: "The scenes that really stood out for me were the ones that showed us how intensely he was going to take the news if it didn’t go his way...It's just so heartbreaking, and these reviews can really change your life."

The team behind forthcoming Astoria bikini bar Racks got initial approval for a cabaret license this week. The owners agreed to a stipulation that there would be no topless dancing inside the venue. The proprietors of Racks have been trying to get this bar open since 2012, and now it's actually happening.

Pizza Raccoon is bigger than his downtown friend Pizza Rat, and he eats his slices high above Central Park instead of down in the subway.

— And finally, here's how to make tacos, salsa, and guacamole like Alex Stupak:

Root & Bone

5958 South Dixie Highway, , FL 33143 (786) 785-1001 Visit Website

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