clock menu more-arrow no yes

Filed under:

Tween Club Insanity, Hill Country's Threes Residency, and More Intel

Ed Brown is not part of the new Ed's Chowder House, plus more restaurant news and gossip from around NYC.

[The Gander.  Solid choice for a Monday night after-work drink or dinner near the Flatiron.]
[The Gander. Solid choice for a Monday night after-work drink or dinner near the Flatiron.]
Daniel Krieger

Doubles, a private club in the Sherry-Netherland hotel, is now swarming with uptown society tweens. The general manager of the club tells the Times: "Before, it was family-oriented for young children and parents, but it wasn’t driven as it is now by the tween set." Private clubs likes this are still popular among the city's elite, although they're not as exclusive as they once were. An anonymous banker who belongs to the Yale Club and the Links Club remarks: "They’re not nearly as restrictive as they were in 1960. You need a sponsor and letters because all of these clubs need to survive. They may have the characteristic in people’s minds of old, WASP elite clubs, but it’s far less true than it once was."

Angela Dimayuga and the Mission Chinese Food crew put together a lavish pop-up feast for the cast of Hamilton after a recent Sunday matinee. The photo spread is one of the highlights of New York magazine's new food issues, which also includes a guide to "50 essentials for the modern gourmet" courtesy of The Robs.

Ed Brown has no involvement in Ed's Chowder House any more. The restaurant quietly morphed into Moore Food & Drink in September and then owner Jeffrey Chodorow changed it back into Ed's last week. Brown tells the Post: "I loved that restaurant. I have no idea what he’s doing now, but it is without me." El Chod says that Brown turned down an offer to return.

Teen chef Flynn McGarry plans to open a permanent location of his pop-up Eureka in New York City. The 16-year-old tells Time: "After Eureka, we’re gonna start the process of opening a real restaurant. It takes a decent amount of time, but that’s within the next few months to a year, we’re gonna start looking at spaces and getting investors locked down and all that kind of fun stuff."

— The Hill Country Barbecue team is doing a residency at Threes Brewing in Gowanus from now through November 22. The menu includes a chopped beef sandwich, a brisket platter, chili, stuffed poblano peppers, and grits with mushrooms.

The Post rounds up stories from chefs — including Marc Forgione, John DeLucie, and Laurent Tourondel — about fans that had the hots for them.  New York Sushi Ko's John Daley claims that a woman seduced him just 20 minutes after dining at his restaurant with her boyfriend: "She was quite physically aggressive....We drank and had sex in the back of the restaurant!…She’s been back a few times, but the boyfriend wrote a nasty review on Yelp."

— Aziz Ansari's new Netflix show Master of None features cameos from a slew of awesome New York City bars and restaurants, including El Rey Coffee Bar & Luncheonette, Tacos Morelos, Bamonte's, Marlow & Sons, Alameda, Achilles Heel, Parm (take-out), and Hotel Delmano.

— The LES location of Tiny Empire juice bar is temporarily closed due to a zoning issue related to its bathroom.

— Beloved Alphabet City snack shop Ray's Candy Store now serves popcorn shrimp.

— The Flatbush Avenue location of Shake Shack is currently closed because of problems with the building.

A block of low-rise buildings on the West Side Highway between Leroy and Clarkson streets is getting demolished soon to make way for a new Ian Schrager hotel. That block currently contains the remnants of the Lunchbox Diner, which shuttered in 2006, and the Westway, a gay club that closed earlier this year.

A new establishment called Wu’s Cantonese Restaurant is heading into the East Broadway space that previously housed Wing Shoon Seafood Restaurant. Bowery Boogie notes that over three decades ago, this was Garden Cafeteria, a restaurant that was beloved by Isaac Bashevis Singer and his cohorts.

Astoria Middle Eastern favorite Duzan is open again after four months of renovations. The restaurant now has a big kitchen and dining room.  The owner hopes that this new set-up will allow guests to get their food faster when it's busy.

— And finally, Mimi Cheng's is serving Thanksgiving dumplings once again.  Here's a look at how they're made: 

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world