Speculation time is over — it looks like Anthony Bourdain's highly anticipated food hall will be located at Pier 57. He's currently negotiating for all 100,000 square feet of retail space in the redeveloped SuperPier to house his selection of international vendors, market, and more.
Big grocery store news: beloved east coast chain Wegmans will open its first-ever NYC outpost in the Brooklyn Navy Yard.
Here's Ryan Sutton's early take on Dominique Ansel Kitchen. Among numerous hits and a few misses, Sutton calls the bakery's sage brownie the "finest brownie in the universe."
When he died last summer, ridiculously wealthy Asian art collector Robert Ellsworth left a final $50,000 each to his two favorite waitresses at Upper East Side classic Donohue's Steak House. Pays to have a rich regular on your side.
Ryan Sutton digs the evolution that has taken place in the last year and a half at Fung Tu: "Indisputable deliciousness is why Fung Tu is yet another argument for expanding our notion of what Chinese food is and for convincing us to pay maybe just a little bit more for it "
There is a Go Fund Me campaign in the works to adopt park bench in honor of that late food writer Josh Ozersky. It will be located in Portland, Oregon, where Ozersky recently moved.
The Buzz is a weekend column that recommends five great places to drink right now and a some suggestions on what to order.
Long story short, Adam Platt is not into the city's current Tex-Mex obsession. He gives zero stars each to newcomers Javelina and El Original.
Danish chef Ronny Emborg, Matthew Lightner's replacement at Atera, debuted his new 18-course menu at the restaurant this week. The restaurant is also crushing the nonalcoholic beverage game with both a tea pairing and the new "Temperance Pairing" of juices.
Oenophiles rejoice: the team behind everybody's favorite wine-centric, quasi Italian restaurant is opening a new place on Kenmare Street. So far, we know that the menu and wine list will be smaller than at Charlie Bird, and that the kitchen team will be making good use of a wood-fired oven already installed in the space.