— Post critic Steve Cuozzo has a series of miserable dining experiences atop One World Trade. Those prices really sting:
A dreadful evening for two, with minimal alcohol, cost me more than $400 at One Dine, the observatory’s "fine-dining" venue. The feast included flavor-free "tuna crudo" that would be indistinguishable in a blind tasting from mammal, fish or Jell-O.
A few hours earlier, in bar/cafe One Mix, I had "Brooklyn sliders" apparently made from the Manhattan schist displayed in a ground-floor entrance maze.
The kicker: "I closed my eyes, thought of Windows on the World, and made believe it was all a bad dream." Earlier this year, Eater critic Ryan Sutton also recommended avoiding these dining establishments.
— File under dog days of summer: The jockeys outside '21' Club were removed from the front of the building this week so that they can be cleaned and re-painted for the fall.
— Tokyo-based chef Yasuo Okada is opening his first U.S. restaurant at 744 Ninth Avenue near 50th Street. DNAinfo reports that the restaurant, dubbed Mentoku, will serve Hakata-style ramen when it opens this fall.
— Is culinary school worth the cost? This is a subject of much debate. But the numbers show that culinary arts degrees barely boost salary.
— Here's a creepshot of Danny DeVito waiting in line at Liquiteria last night:
— The Clinton Street space that currently houses Amuse Wine Bar is now for rent. Asking price is $10,000 per month. Bowery Boogie notes that this seemingly cursed address has hosted five restaurants over the last seven years.
— The cast of Wet Hot American Summer: First Day of Camp partied at The Standard Biergarten the other night.
— Park Slope's Bagel Pub is expanding to a space on Franklin Avenue in Crown Heights soon.
— A sample menu for Keith McNally's hotly anticipated FiDi project Augustine includes porchetta, leeks vinaigrette, endive gratin, and a grilled ribeye with bone marrow medallions. It's slated to open early next year in The Beekman Hotel.
— And finally, here's everything you ever wanted to know about the pork cutlet at Midtown champ Katsu-Hama 47: