— Liz Johnson, the 25-year-old chef who earned raves from some of the city’s top critics for her meaty menu at Mimi, is leaving the Soho restaurant next month. Johnson has not announced any future restaurant plans yet, but Grub Street reports that the chef and fiancé Will Aghajanian — who also works in the kitchen at Mimi — are traveling to Spain "for their next culinary journey." Mimi opened less than a year ago. The owners have not yet announced who will take over the kitchen.
— Chef Marco Canora is now running an offshoot of his hit bone broth stand Brodo in the Bryant Park Winter Village, which is open from now through January 2.
Just like at the original take-out window at Hearth in the East Village, Brodo Midtown offers a handful of bone broths with optional add-ins. Everything's served in coffee cups so you can sip that meaty liquid on the go.
— Two customers at Ludlow Street taqueria/bar Los Feliz got into a vicious fight earlier this month that left one of the bargoers with "a gash that exposed his skull," DNAinfo reports. One of the brawlers bashed the other one in the head with a bottle inside the bar at around 3:30 a.m. on October 22. The security guards escorted the men out onto the street where they continued to fight — ultimately, one of the guys banged the other one’s head into a parked car. Both men were arrested and charged with second degree assault.
— Chef’s Club, the Nolita restaurant/event space that’s affiliated with Food & Wine, is expanding to the corner space on Spring and Lafayette that housed Spring Street Natural for many years before it moved to Kenmare. Signage in the window indicates that this new venture will be called Chef’s Counter. Judging by the artwork, it looks like this will be a more casual affair than the restaurant in the Puck Building. Chef’s Club signed a 15-year lease on the space. No word yet on when the new restaurant will open.
— The crew at Bâtard is taking pumpkin carving to new, unexpected heights. Here is a gourd that looks like chef Markus Glocker:
— The vacant restaurant spaces at the end of St. Mark’s Place that once housed Hop Devil Grill and Nino’s Pizza have been combined to form one long, empty storefront.
— David Santos, the chef behind shuttered Greenwich Village restaurant Louro, is now working in a consulting role for a new soup operation at Urbanspace Vanderbilt called Good Stock.
— The Brooklyn Brewery team is eyeing several sites for a new production facility, including spaces upstate and on Staten Island. No decisions have been made yet, but the Brooklyn crew will likely settle on a space by the end of the year.
— The McDonald’s on the southwest corner of Sixth Avenue and 27th Street is getting a gut renovation that includes the removal of some of the ancient terra-cotta seahorse decorations from when the building was once a location of the long-gone Childs restaurant chain. Jeremiah Moss notes: "A large portion has been scraped off so far."
— And finally, here’s a look at how the egg waffle cones at Wowfulls are made: