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Battle for the Campbell Apartment, Adin Langille IN at The Knick, and More Intel

LA chef Casey Lane lands in Greenwich Village, plus more news and gossip from around NYC

[Cafe Gitane in Nolita]
[Daniel Krieger]

— Three decade-old Hell's Kitchen pan-European restaurant Mont Blanc closed over the weekend. According to a regular, the owners fought "for at least a year with the landlord" before deciding to throw in the towel. Brooks of Sheffield paid a Who Goes There? visit to Mont Blanc five years ago: "I've rarely seen such conscientious kindness as that exhibited by Mont Blanc's staff toward its faithful clientele. A garrulous, courtly man was celebrating his 90th birthday the next table over. Not only did the waiter not flinch when the old man's friends produced a store-bought cake to sing 'Happy Birthday' over, he brought plates and offered to keep the cake in the fridge for the party while they went to the theatre." The restaurant was especially popular with theater goers and people who worked on Broadway.

Steve Cuozzo is not a fan of the city's new salt regulations: "The city’s loony requirement for chain restaurants to post scary salt-shaker icons on menu items containing 2,300 or more milligrams of salt is not only useless, but more than a little — to use that loathsome, politically correct pejorative — classist."

The MTA signed a 10-year lease with restaurant/nightlife heavy hitter Scott Gerber for the space inside Grand Central Terminal that currently houses pricy cocktail bar the Campbell Apartment. The current operator of that space, Mark Grossich, sued the MTA earlier this year for trying to push him out, and a judge granted him a temporary restraining order. Now, Grossich is expected to return to court this week to try to convince a judge to grant him a preliminary injunction. The bar operator says he wants "to be at Grand Central for another 10 or 15 years." Meanwhile, Scott Gerber tells the Post: "I understand Mark’s position....He’s making a lot of money there, but we fully expect to take over the lease."

— After legendary Soho cocktail parlor Pravda closes this summer, the owners will turn it into a "Middle Eastern style" restaurant/bar with an all-day cafe at street level. The bar's last day will be June 30.

— Charlie Palmer just hired Adin Langille, a veteran of Junoon and David Burke Fabrick, to work as the executive chef of the restaurants in The Knickerbocker Hotel, including Charlie Palmer at The Knick, and the rooftop lounge St. Cloud. Langille will work with Palmer to make some adjustments to the menus at The Knick.

— Two failed John DeLucie establishments are turning into Italian restaurants with different operators. This summer, The Lion will become Casa Apicci, with a menu by Casey Lane of Tasting Kitchen in the Venice neighborhood of Los Angeles. It's slated to open this July, with a menu of seasonal Italian food. Adam Nadel, a veteran of Lincoln, is the executive chef, and Patrick Cormier, formerly of Locanda Verde, will run the dining room. Meanwhile, uptown, 33-year-old Italian restaurant Sistina is moving from its current home on Second Avenue to the East 81st Street space that previously housed Crown. Owner Giuseppe Bruno says the he wanted a more spacious dining room: "People request big tables for six or eight, and there isn’t room for them in this restaurant." The restaurant will close for its move in September.

— Prolific East Village restaurateur Bon Yagi is opening a new outpost of his bun restaurant Yonekichi at 746 Ninth Avenue in Hell's Kitchen.

Thiru Kumar has been serving dosas from a cart on the southern edge of Washington Square Park for the last 15 years. Some people text him orders and place them over the phone, but most customers patiently line up. He serves hundreds of dosas each day. Check out Gothamist for a profile of this popular street vendor.

— Del Posto's chef/partner Mark Ladner is going to be making a few dishes for popular delivery service Maple this month, including arctic char with lentils, and a sausage meatball sandwich.

— And finally, here's a look at the mighty muffaletta sandwich from Ends Meat: