— Holiday-themed bar pop-up Miracle on Ninth Street will return to the Mace space in the East Village later this month. Just like last year, Experimental Cocktail Club veteran Nico de Soto will be pouring Christmas and Hanukkah-themed beverages in a space that's full of holiday decorations. The menu includes a drink made with chocolate gelt-infused tequila, and another beverage that's mixed with pumpkin-infused Barbados rum and "roasted chestnut orgeat." De Soto is collaborating on this temporary bar with Greg Boehm, Zach Sharaga, and Jeannette Kaczorowski. Miracle on Ninth Street will be open from November 27 through December 24 at 649 East Ninth Street.
— The Stuyvesant Street space that formerly housed The Barrel now has signage for a new restaurant called Autre Kyo Ya. This is a spinoff of acclaimed East Seventh Street Japanese vegetarian restaurant Kyo Ya, which has a Michelin star. A help wanted ad indicates that this will be a French/Japanese establishment. No word yet on an opening date.
— A team of CUNY researches just filed a report on the connection between gentrification and Yelp reviews of restaurants in Bed-Stuy and Greenpoint. A lot of Greenpoint reviews praise the authenticity of the Polish establishments, while reviews of restaurants in the traditionally black neighborhood of Bed-Stuy use words like "dangerous," "hood," and "ghetto." The study notes that "intentionally or not, Yelp restaurant reviewers may encourage, confirm, or even accelerate processes of gentrification by signaling that a locality is good for people who share their tastes." Yelpers in both neighborhoods complain about hipsters.
— K-Town's Food Gallery 32 has a new stall called Dadam, which specializes in Korean stews. The menu includes maesangi, a seafood soup made with seaweed, mussels, and scallions.
— Is Shake Shack planning a new location in Forest Hills? Shack HQ has not confirmed or denied the rumors that work is underway on a new location on Austin Street.
— Silvia Killingsworth of Tables for Two wishes that Christian Ramos would simplify some of the dishes at Virginia's. But the menu has some winners: "Ramos’s technical execution is impressive, and his strongest suit is proteins, cooked to tender perfection. The diver scallops, with Meyer lemon and Seckel pear, and the chicken breast, with fig jam and small, red sweet peppers, were both moist and silken—they could have been served stark naked, their fruity garnishes mere distraction."
— Paris-based street artist Invader installed a new work on the exterior of Hotel Chantelle.
— Ligaya Mishan likes Filipino newcomer Bago, and the Filipino-inspired pop-up King's Kitchen at Jimmy's No. 43. On the former: "The food here is studiously simple: a relaxed, long-simmered chicken adobo; bok choy and spinach afloat in an almost monastic broth, faintly sour with tamarind juice; breakfast assemblages of fried whole milkfish, sweet-hot sausage or dark, thin, caramelly cuts of beef, each abetted by a fried egg and powerfully garlicky rice."
— And finally, here's an ode to the prime rib at Smith & Wollensky from Eater's resident carnivore, Nick Solares: