— Michael Stillman is looking into opening another Quality Eats restaurant, this time at 177 Ludlow St. An application for a liquor license calls it "Downwind from Pastrami LLC," a name that Bowery Boogie notes is a cheeky play on its location near Katz's Deli. Stillman recently opened a Quality Eats steakhouse in Greenwich Village, which Eater critic Ryan Sutton awarded one star. It's still unclear exactly what the new restaurant will be. A Quality Eats spokeswoman tells Eater that they haven't signed a lease yet but "are exploring the possibilities for down the road."
— Podunk Tea Room in East Village is moving. The cafe is closing its 231 East 5th St. location in May, but a new location has yet to be announced.
— The Post's Steve Cuozzo tries Nishi and loves it. In particular, he highlights the BBQ mackerel, tofu with trout roe, chitarra, black bass, cece e pepe, and the clams grand lisboa. "One day, Chang will open a normal bistro — and let more people over 35 than currently trickle to his packed places discover just how good he is," Cuozzo writes.
— La Sirena debuts breakfast on Thursday morning. The new Mario Batali and Joe Bastianich restaurant at the Maritime Hotel in Chelsea started serving at 7 a.m. with options like fried eggs with Sicilian dried mullet roe and soft cheese, duck egg and polenta, and a soft scramble with black Umbrian truffle.
— New novelty food alert: The Doughnut Project recently debuted the Everything Doughnut, a pastry with cream cheese glaze and seasonings like sesame seeds, poppy seeds, garlic, and sea salt that are typically found on its bready counterpart, the bagel. Gothamist has already declared that it's worth waiting in line for hours to eat.
— Wise Sons is bringing the New York bagel to San Francisco. Here's how they're doing it.
— Queens is getting its first drive-thru Starbucks in Rego Park. It's the third spot in the city where New Yorkers can pick up Frappucinos from the comfort of their cars.
— The Pepsi-Cola sign in Long Island City may get landmarked. It's been put on the priority list and could be protected before the end of the year.
— And finally, here's how to make Lidia Bastianich's gnocchi at home: