— This fall, the M. Wells team will take over the kitchen at Long Island City cocktail parlor Dutch Kills. Yesterday, The Court Square Blog floated a rumor about the M. Wells crew revamping the food operations at the bar, and a Facebook post from Dutch Kills management confirms the deal: "Food service at Dutch Kills will be closed 8/23 until 9/15 as we welcome our friends at M. Wells taking over the kitchen. Look forward to something special from our esteemed neighbours..." Hugue Dufour and Sarah Obraitis already operate two other M. Wells restaurants in the area, and they're big supporters of the LIC dining scene, so the move certainly makes sense. Eater has reached out to the M. Wells crew for more details. Stay tuned for updates on the M. Wells + Dutch Kills collaboration as they become available.
Update: M. Wells restaurateur Sarah Obraitis offers a few details: "The menu is taking shape nicely and yes it is going to be akin to bar food though I suppose that's an understatement coming from M. Wells. Of course our rich foods will complement the boozy cocktails and other light, seasonal fare will be a welcome addition for both early evening drinking and late-night needs."
— Mental Floss editor Foster Kamer describes the scene at a certain Jewish bakery/bistro this morning: "Sadelle's, Day 2: Line is 20 people deep and people are Instagramming their bags in the store. Shitshow status, early." Robert Sietsema walked by the shop this morning around 9:15 a.m. :
— Earlier this week, David Santos, the chef/proprietor of Louro (which closed earlier this year), had some harsh words for 16-year-old chef Flynn McGarry. And now, Flynn responds to Santos's rant in an interview with Grub Street:
I get it — David has a point. Yes, people have worked really hard and have had really shitty lives. But why does that struggle have to be the norm? Why is it that having a terrible life, missing all of your family events, being treated like shit for ten years — why is that the mark of being a chef? It just makes you bitter. I have nothing against him personally. Everyone always makes the same point, asking why people are calling me a chef. What else are you supposed to call me?
McGarry's Eureka pop-up is already sold out through the middle of October.
— Restaurateur/TV personality Willie "Jack" Degel is opening a spinoff of his Uncle Jack's chain at 36-16 Ditmars Ave. in Astoria called Uncle Jack's Meat Company. Degel tells the Astoria Post: "The whole place [will be] built to look like old, early meat warehouse factories, from the meatpacking district in the early 1900s...But then you’re going to have luxurious seating, plush red leather, big stools." The basement will also feature a speakeasy-style bar called The Laboratory. It's slated to open next year.
— Although she digs the spirit of the restaurant, Ligaya Mishan tries some dishes that miss the mark at East Village newcomer Babu Ji: "On one visit, the chutney was too sweet, a vexing problem since it was reprised in so many dishes. A Keralan moilee of coconut milk, turmeric, mustard seed and curry leaves was rich but listless despite the addition of lovely petals of raw sea scallop. At times I wished the flavors would stop beating around the bush." Ligaya recommends the braised lamb and the dal.
— As expected, Wylie Dufresne's Alder shuttered earlier this week after two and a half years in business. Here's the closing team's class photo:
Dufresne is now planning a new restaurant in the AKA Wall Street hotel, which is slated to make its debut next year.
— Post critic Steve Cuozzo is a big fan of the Great Performances Katchki Farm truck on Roosevelt Island. It's only open on Saturday and Sunday for lunch.
— Pommes Creperie at 132 Ludlow Street was seized by the marshal this week. The tiny crepe restaurant opened in October 2013.
— Roger Federer had dinner at ultra-pricey Upper East Side restaurant Kappo Masa earlier this week. The tennis pro liked his meal so much that he returned the next day for lunch before his US Open match.
— And finally, here's an ode to Joe Jr. by Eater's resident meat expert Nick Solares: