— Butcher shop Fleishers debuted its first Manhattan location on Wednesday in the Upper East Side, at 1325 Third Ave. The Brooklyn-based "craft butcher" sells housemade sausages, charcuterie, burger blends, and more meaty goods for the fancy home cook.
— East Village is now home to an omakase tempura restaurant called Sechhu Yokota.
— Ken Friedman and April Bloomfield’s new Upper West Side butcher/diner White Gold won’t be opening until the fall. The team anticipates a debut between mid-September and October.
— Hamptons visitors who already miss the Four Seasons Restaurant can reminisce this month at Oreya, a restaurant at the Capri Hotel in Southampton. Chef Greg Grossman has Julian Niccolini’s blessing to recreate signature dishes, which will be served on replicas of Four Seasons plates. The tribute launches on August 11.
— Fried chicken restaurant Dirty Bird to go is doubling the size of its Chelsea location. The restaurant, which celebrated ten years in business this year, now features a full dining room and a beer and wine bar with a program from Chamber Street Wines. A grand opening will be happening later this month.
— A part-owner of the Ace Hotel says executives at the hip chain are ruining the business while paying themselves big salaries. Michael Bisordi is suing co-owner Stefanos Economou over it.
— Michelin starred restaurant The Musket Room will play host to Peruvian superstar chef Diego Muñoz for three nights next month. Muñoz and Musket Room chef Matt Lambert will collaborate on a $150 eight-course tasting menu mixing Muñoz’s Peruvian style and Lambert’s New Zealand one. Reservations can be made by calling (212) 219-0764 or emailing firstname.lastname@example.org.
— Greenpoint coffee shop Cafe Grumpy is planning a new location in FiDi. It will open in October at 20 Stone St.
— A Nicaraguan coffee shop called Café Integral is taking over a perpetual laundromat and cleaners space on Elizabeth Street in Nolita. The cafe and roastery already has locations at American Two Shot at 135 Grand Street and the Freehand Hotel in Chicago.
— How does a model-turned-chef maintain his six-pack abs? GQ finds out in an interview with Baby Brasa chef/owner/certified hottie Franco Noriega. He commutes on a skateboard and bicycle and goes to the gym five or six times a week. "To be honest, I don't think it is hard," he says.
— And finally, take a look at where to find delicious Latin food in Harlem: