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Cafe Edison's Replacement, the Life of a Sadelle's Bagel, and More Intel

Everything you need to know about New York dining today, September 17.

[The bar at Mother of Pearl in the East Village.  Fine place for a late summer cocktail this evening.]
[The bar at Mother of Pearl in the East Village. Fine place for a late summer cocktail this evening.]
Daniel Krieger

Hotel Edison's owners have selected the Friedman's Lunch team to operate a restaurant in the space that previously housed beloved diner Cafe Edison. Just like the other locations in Chelsea Market and Herald Square, the new outpost of Friedman's Lunch will serve a menu of American and Eastern European comfort food dishes, with a number of gluten free and healthy options. Friedman's owner Alan Phillips tells the Daily News: "We want to be somewhere that people can eat two and three times a week...We’re not some gimicky theme restaurant. We’re a neighborhood restaurant with honest, good food." The new Friedman's Lunch location is slated to open next spring.

Sadelle's bagels are formed by hand in Major Food Group's Industry City kitchen, then they spend a night in a walk-in refrigerator to puff up. The dough is then couriered from Sunset Park to Soho, where Melissa Weller cooks them in the glass-enclosed bakery in the center of the dining room. She's making about 1,200 bagels a day, plus babkas, bear claws, and other sweets. Bloomberg critic Tejal Rao reports that the Major Food Group plans "to open more locations eventually."

George Clooney had dinner at John McDonald's new Soho restaurant Sessanta this week.

A 10-year veteran of Sushi Yasuda is opening a new restaurant at 175 Franklin St. in Tribeca. At sushi Tatsu, Tatsuya Sekiguchi will serve omakase meals priced at around $155, plus $80 meals and a la carte sushi. Sekiguchi's father and grandfather were both sushi chefs. If everything goes according to plan, the new restaurant will open next year.

For your daily moment of zen, here's Sunny Balzano describing the vibe at his storied dive bar Sunny's in Red Hook:

People come in here and they calm down. I think the room is permeated with a certain quality of softness—it’s inherent within. There are times when maybe one individual will come in and they want to talk. And I’ll go over to that person: "Is there anything I can get for you? Have I seen you before? My name is Sunny." It makes them not feel alone. They’re not alone anymore. You share personality, humanity. And most people are really decent.

Downtown Brooklyn is getting yet another location of Trader Joe's. The grocery store will inhabit a 13,700-square-foot space inside the massive City Point development. It's slated to open next year.

Red Farm owner Ed Schoenfeld gives Serious Eats an anecdotal history of New York Chinese food. Here's Shoenfeld's take on the current state of Chinese cuisine: "We're in a whole new era I'm not worried about the future of Chinese cuisine in New York. There's more growth and creativity now than there has been at any other point in my lifetime."

Spring Street Natural's new home at 86 Kenmare will look a bit like Schiller's, with white subway tiles on the exterior and a neon sign. It's slated to make the move from its current home to the new space earlier next year.

George Mendes, the chef behind stellar Portuguese restaurants Lupulo and Aldea, outlines his business plan for the next few years: "Do I want another restaurant or two or three? Probably. Am I ok for now? Yes. The rustic style of Lupulo can be recreated. I think this year or so is going to be a period of putting systems in place and establishing what I need to do and what my team needs to do so I can look ahead."

— Nashville hot spot Rolf & Daughters will host Momofuku Ssam Bar's Matthew Rudofker on October 6. Tickets for the collaborative dinner in Nashville are now on sale — they're $110 per person.

Grand Street greasy spoon Flowers Cafe is closing tomorrow because the building is being knocked down to make way for a new development. The owners have not announced any plans to reopen the restaurant at a different location.

— And finally, here's how to slice charcuterie like a professional:


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