— Fun-loving proprietor of underwhelming dining establishments Todd English has closed his Midtown French restaurant Ça Va. But Teflon Todd is still attached to the space on the ground floor of the InterContinental Hotel, and in the fall, he will open a new restaurant here with a menu of "global comfort food." No word yet on what it will be called, but it will likely have a roaring fireplace year-round, and T.E. branding on nearly every surface.
— Meanwhile, another Theater District French restaurant also recently closed — although this one lasted much longer than Ça Va. Paper is now up in the windows of Pigalle, with a note from the management thanking customers for 15 years of business:
No word yet on what will takes it place. If you happen to spy a restaurant that recently opened or closed in your neighborhood, please send any intel and/or photos to the Eater tipline. Anonymity is guaranteed.
— Instead of reviewing a New York dining establishment this week, Pete Wells files his impressions of In Situ, Cory Lee’s new hot spot in the SF MOMA, where all the recipes are from other restaurants. One highlight: "My lunch began with Shrimp Grits (Wylie Dufresne; WD-50; New York City; 2014). Anybody who knows the Carolina incarnation of the dish will notice that there are no shrimp on top of the grits. This is because the shrimp are in the grits or, to be exact, the shrimp are the grits. They’ve been ground and cooked with dehydrated table corn until their resemblance to coarse hominy is close enough to fool the eyes and tongue." Wells writes that In Situ is "the most original new restaurant in the country."
— Steve Cuozzo is blown away by Claus Meyer’s Danish Dogs in Grand Central Terminal: "Skinnier than your standard New York dog, Meyer’s marvelous frankfurters ($7 and $8, each big enough for two) are intoxicatingly flavorful. They’re served on plump organic potato buns from his Meyers Bageri in Williambsburg, Brooklyn, and topped with a cornucopia of rich, house-made sauces and accoutrements, such as crunchy cabbage and puffed pork chips. The kaleidoscopic combinations make for tactile thrills." Sietsema was less than impressed by these dogs when he tried them in May.
— A farm-to-table restaurant named John Lamb is gearing up to open in the Sago Hotel on Orchard Street. The project has been in the works for almost two years now.
— El Jeffe, a taqueria with Caribbean influences, is slated to open at 1483 Fulton St. in Bed-Stuy next month.
— The East Williamsburg space that previously housed Alaska will soon be home to a new bar called Wayward Social. Co-owner Michael Rabasco tells Bushwick Daily that his team wants to "maintain the great things that were Alaska but clean up the other parts." They signed a 15-year lease.
— This summer’s Le Voyage menu at Cafe Boulud features dishes from Colombian-born executive sous chef Cesar Gutierrez. The chef tells Grub Street that his menu includes "many different approaches to Colombian flavor and cuisine." New items include ceviches mariscos, deep fried snapper, and bandeja paisa.
— And finally, here’s a look at how Mile End’s mighty breakfast poutine is made: