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Kirin Invests in Brooklyn Brewery, Prime Meats Team Plans Fall Festival, and More Intel

Mario Batali is cooking at the next state dinner, plus more news and gossip from around NYC

[The espresso machine at Navy in Soho]

Japanese beer titan Kirin is set to acquire a 25 percent stake in Brooklyn Brewery for an undisclosed sum. Crain’s reports that the two beer companies will team up to bring the Brooklyn Brewery brand to Japan and Brazil. The local beer company will continue to operate independently, and its management will remain intact. In a briefing about the partnership this week, Kirin’s president Takayuki Fuse remarked: "The current beer market is in a transition period....We need to vitalize the market, need to make it attractive, or there’s no future."

Mario Batali will cook at the last state dinner to be held during the Obama administration, and Gwen Stefani will supply the tunes. The event next week will honor Italian Prime Minister Matteo Renzi. First Lady Michelle Obama recently had lunch at Mario’s flagship restaurant, Babbo.

— The people behind Frankies and Prime Meats are hosting a fall festival on October 23 in the garden of Frankies 457 in Carroll Gardens with local beer, house-made sausages, fresh pretzels, hot cider, and other autumnal delicacies. Admission is free, and tickets for food and beverages will be available at the door from noon to 6 p.m.

— The police are looking for Vikram Chatwal — one of the owners of the nightlife-heavy Dream hotels — after an incident in which he allegedly torched two dogs using an aerosol can and a lighter. TMZ has footage of the hotelier apologizing for harming the animals outside his Wooster Street apartment. Chatwal will likely face charges of reckless endangerment.

Superiority Burger’s chef/owner Brooks Headley reflects on his years working in the fine dining world: "[W]hile it isn’t necessarily all hedge fund guys, fine dining is for very wealthy people and for normal people pretending to be rich for the night. Either way, a $400 meal for two is pretty grotesque. And the whole 'we just want to pamper you and pretend to care about you while seething and hating you behind the scenes' service style is the worst." In Headley’s terrific interview with Lucky Peach, the chef also remarks: "I think Michelin is the biggest crock of complete fucking bullshit—and please quote me exactly on this—especially in New York City."

Ric Addison, proprietor of Monarch, is opening two new venues at 350 West 40th Street in Midtown this fall. Magnolia Restaurant will be an all-day establishment serving American food, and Lovage Rooftop & Lounge will be a year-round bar with a glass roof. Both projects are going to open at the beginning of December.

Veteran NYC nightclub operator David Rabin is planning a new cocktail lounge in the Venetian hotel in Las Vegas. Dubbed The Dorsey, the bar will feature drinks from Milk & Honey’s Sam Ross.

In other New Yorkers-in-Vegas news, Bruce and Eric Bromberg will turn their restaurant at the Cosmopolitan, Blue Ribbon Sushi Bar & Grill, into a version of Blue Ribbon Brasserie next year.

British restaurateur Stefan Stefanov got approval from the SLA for a liquor license at the Tribeca location of his Asian clubstaurant Buddha Bar. It's slated to open in the Thomas Street space that previously housed the original downtown location of Megu. Earlier this year, the CB1 voted to deny a recommendation, but Stefanov agreed to a number of stipulations this time around, including limiting the noise and closing at midnight on the weekends.

Esquire food columnist Jeff Gordinier spent a day in the kitchen with Marcus Glocker and his crew at Bâtard. One takeaway from the line: "It's all about speed. As an amateur, you may be technically capable of undertaking some of the tasks that are integral to the delivery of a safe and delicious dinner at Bâtard — scrubbing mussels, pinching the pin bones out of a black bass filet with tweezers, guiding sheets of pasta into a roller, searing fatty frozen slabs of foie gras in a blazing hot pan, whatever — but you probably can't do it fast enough."

— And finally, here’s a look at how the burger at Andrew Tarlow’s Diner is made: