— Ilan Hall talks to Brooklyn Magazine about the transformation of the avant-garde Gorbals into Esh, an Israeli barbecue restaurant. Gorbals opened in 2014, and at the time Eater senior critic Robert Sietsema was more impressed with the visuals than way the food actually tasted. Hall decided to change both the cuisine and make the restaurant more accessible — "At the end of the day we’re here to please people, not to say, you need to eat this or go fuck yourself," the chef says. [Brooklyn Magazine]
— Chef J.J. Johnson has launched a new menu at The Cecil, further expanding on his vision of what Afro-Asian-American cuisine is. Inspired by recent travels to the Middle East and the Caribbean, Johnson has added a dishes such as one with rabbit sausage, rice, and roti, inspired by Senegalese street dish Thiebou Dieune.
— The Brooklyn Kitchen will close next Monday and Tuesday for a quick spruce up, returning to regular operating hours on Wednesday. The shop shared space with The Meat Hook, which moved out in January. The Brooklyn Kitchen will use the newly acquired real estate to sell fish, as well as a wider selection of produce and cheese.
— Decade-old food truck King of Falafel and Shawarma is moving. It opened a brick and mortar location last month in Astoria, just a block from its long time perch on the street, reports DNAinfo, and in order to avoid cannibalizing sales, the owners have decided to move the truck to a new location, which will be announced via their Facebook page.
— Popular East Village ramen shop Minca has been on hiatus since mid-December due to a gas issue in the building. EV Grieve brings word that it will reopen next Wednesday.
— There is a apparently a ramen burger imposter being sold out of a food cart just blocks away from Keizo Shimamoto's Ramen Co. restaurant, which serves the original:
Finally, here is how Chef Masashi Ito makes LA sushi work in NYC: