— As expected, Gabe Stulman's Chelsea restaurant Montmartre shuttered over the weekend. Last week, Stulman also closed the doors to his Greenwich Village Italian restaurant Perla, but it will reopen later this month in its new home on the corner of West 10th and West 4th streets, just a few blocks away. Here's a photo of the work in progress:
Robert Sietsema sends word: "Work is going lickety split as carpenters are building new counters inside and painters are whitewashing the façade." Back in January, Stulman told Eater: "I think by moving it to this new location we're going to be able to continue to build upon a lot of changes that we started really successfully last June and continue to keep it at the lower price point and build upon it being lighter, more year-round fare. "
— The owners of Fleishers Craft Butchery are expanding to the Upper East Side. A new location of the meat purveyor will open at 1325 Third Avenue near 76th Street this summer. Just like the Park Slope shop and the locations in Connecticut and Kingston, NY, the new Fleishers will offer cuts of pasture-raised beef, lamb, pork, and poultry, plus sausages, charcuterie, rotisserie chickens, and prepared meals to-go.
— A fire broke out in the top floor of the East Village building that houses Yuca Bar last night. The restaurant was forced to close for the evening while firefighters put out the blaze. No word yet on whether not Yuca Bar was damaged in the fire. The restaurant's line has been busy all morning and the team has not offered any updates on social media. Stay tuned for more details as they become available.
— A bouncer at Club Miami in the Port Morris neighborhood of The Bronx is in stable condition after getting shot outside the venue this weekend. A fight broke out after the bouncer tried to search a patron before entering the club. The man pulled out a gun and shot the bouncer twice before jumping in a car and driving away. Police have not made any arrests yet.
— The owner of 123 Second Ave.— part of the row that was demolished after the horrific Second Avenue explosion last year — is planning to sell the property for $9.7 million. This was the building that housed Pommes Frites on the ground floor. The Post notes that after the explosion, the city charged the owners of each of the three damaged buildings $350,000 to demolish them. Last month, the landlord of 119 and 121 Second Avenue, her son, a plumber, and a contractor were arrested and changed with involuntary manslaughter because they are believed to be responsible for the illegal gas hook-up that caused the explosion.
— Meanwhile, across Second Avenue, a street artist named Gilf! wrapped the doorway of the shuttered Stage Restaurant with yellow "gentrification in progress" tape. The artist did the same thing to Nita Nita in Williamsburg when it closed earlier this year.
— Rainbow doughnut purveyor Moe's Doughs is now serving rainbow holes:
— For his follow-up to critical bellyflop Jams, Jonathan Waxman is opening a restaurant in San Francisco's Ghirardelli Square called Waxman's. It's slated to open later this month.
— Nicolas Niarchos of Tables for Two visits recently-renovated Harlem Ethiopian restaurant Abyssinia: "Sixteen meat dishes on the menu span beef, lamb, and chicken. Some come raw and minced, like the 'special kitfo,' which tastes a little like a steak tartare with a jalapeño kick, and others are cut into cubes and cooked, like the yebeg lega tibs, a lamb dish that sings with fresh onions and tomatoes. In doro wat, the chicken drumsticks melt off the bone, and splitting an accompanying hard-boiled egg with hands full of injera is wildly satisfying."
— After a year in the dark, Long Island City strip club Scandals is back in business. The club in the shadow of the Queensboro Bridge has new owners.
— Mimi Cheng's will soon start slinging its farm-to-table dumplings at 380 Broome Street. Signage is now up in the window of the shop:
— Andrew Rigie, the executive director of the New York City Hospitality Alliance, says that some restaurants are axing dessert to speed up table turns and get more butts in the seats. Rigie also predicts that more restaurants will start using iPad ordering systems to keep things moving.
— And finally, people are going apeshit for the tall milkshakes at Black Tap. Here's how they're made: