— East Village Australian pie restaurant Tuck Shop is expanding its location in the Chelsea Market. The bigger space will have room for a second kitchen, owner Niall Grant says, meaning more vegetable-based recipes from his wife Doris Choi, a chef who specializes in healthy eating and raw food.
— Carnegie Deli is determined to reopen this year. A letter at the deli says renovations are taking longer than expected. The nearly 80-year-old business was closed last year due to an illegal gas hookup. Residents of the building didn't get their heat and hot water back until January, after having none since April.
— A bar with craft beer and cocktails is trying to move into the old Do or Dine location in Bed-Stuy. Co-owner Roni Dotan, who also owns Lucky Dog in Williamsburg, says the to-be-named bar would serve craft beer, cocktails, and sandwiches.
— Bed-Stuy Jamaican restaurant Smokey Island Grille broke out into a fire in the kitchen on Tuesday. No one was injured, but the firefighters had to rip the kitchen apart. The five-year-old restaurant will close temporarily for repairs.
— The Times magazine's Talk section talked to Danny Meyer about no tipping, including how he tips on his restaurant bills, working as a tour guide, and his service pet peeve, "Using the third person, like: 'Is the lady still enjoying her chicken?'"
— Steve Cuozzo from the Post took a look at how restaurants are sexing up root vegetables this winter. Marc Forgione turns a rutabaga into a tortilla for wagyu cap steak at American Cut, and Tom Colicchio restaurant Craft's chef de cuisine Kyle Koenig offers a daikon radish salad. But Cuozzo finds that root vegetables aren't doing it right unless they're doused in butter and oil.
— Kang Ho Dong Baekjong Chef Deuki Hong and writer Matt Rodbard are releasing "Koreatown: a Cookbook," a book filled with recipes from Korea Americans across the U.S., at a party next week. The $40 tickets include a copy of the book, snacks from the book, beer, and soju.
— The Times' Julia Moskin talks to the Chinese-American chefs with restaurants that blend their background in Western fine dining and their upbringing with Chinese immigrant food. Many of them got into food after starting careers elsewhere and are trying to redefine what Chinese-American food means.
— Witnesses to the fight where Harlem restaurateur Dard Coaxum left a man brain-damaged say that Coaxum was acting in self defense. Coaxum, who's accused of assault for punching event planner Julio Torres last summer, was reacting to punches from Torres, a security guard told the jury. Coaxum faces up to a year in jail.
— The Daily News has some recipes for cocktails made with urine. It's part of a marketing gag for British bathroom retailer, but apparently urine therapy is an actual thing.
— And finally, here's how Chef Bobby Hellen from GG's makes New York style pizza: