— Members of the Webster Hall team had a tough time presenting their plan for Mul-Bay, a new Chinatown bar/restaurant, at last night's CB3 SLA licensing committee meeting. Hundreds of neighbors signed a petition against the project, and several people voiced opposition to the late night dim sum restaurant and cocktail parlor on the grounds that it would be a noisy, obnoxious addition to the neighborhood. Bowery Boogie reports that one Chinatown resident told the crew: "We don’t eat dim sum at midnight." The board voted to recommend a denial of the application, but the team could still get final approval directly from the SLA.
In other CB3 news, the board voted to approve the renewal for No Fun's liquor license with some stipulations, and Oda House co-owner Beka Peradze pitched his Georgian restaurant in the old Mission Chinese space on Orchard Street. Peradze didn't have all the necessary information about the space, so the board recommended he come back with more details and present his plan again.
— Bon Appetit's annual "Hot 10" list includes Brooklyn tasting menu restaurant Semilla. Ryan Sutton, Bill Addison, and Robert Sietsema are big fans of this place, too.
— The Stage Door Deli is moving from its 15-year home on the corner of West 33rd and Eighth Ave to 360 Ninth Ave, a few blocks away. No word yet on an exact closing date, but owner Tom Argyris hopes to have the new restaurant open in September. The restaurant's current home across from Penn Station will become a TD Bank.
— The 10 Degrees Bistro space at 131 Avenue A was seized by the Marshal. The restaurant opened a year and a half ago in the space that was perviously home to Flea Market Cafe.
— NYC food blogger/photographer Robin Lee just dropped a guide to her 70-something favorite restaurants.
This is a numbers game and the numbers have never been more problematic. In most cases with a new restaurant you're barely breaking even after all your costs and rent. You think you're famous. You hire a PR firm. Bang. Your costs just went up. I'm not saying not to do it. It's a slippery slope where your only hope of success for profit is to get great lease deals, keep your costs down and then manage a restaurant, which is the hardest part.
He also recommends testing "mental commitment" with your staff and laying off the wine and cigars.
— First Avenue vegan restaurant The Organic Grill is closed for the rest of the month for sidewalk repairs. The owners will be sharing updates on its progress on social media.
— Chris Young explains the vibe of his new Bushwick hot spot El Cortez: "We wanted to transport people to another place and time, although the place and time are purposefully vague."
— The owner of Montauk's The Sloppy Tuna is suing the town of East Hampton and its fire marshal for trying to close the bar/restaurant in 2012. The bar was briefly shut down that summer because of overcrowding, but the proprietor insists that he was not breaking any laws and so he's suing for "intentional government overreaching and misconduct." The restaurateur is seeking $2 million.
— And finally, here's how to make paella like Toro's Jamie Bissonnette: