A Celebrity Chef Pop-Up Restaurant for Seaport — And More Intel

— Looks like Seaport continues to pump up its dining scene. A pop-up restaurant called Food Lab may be opening in Seaport this summer — with celebrity chefs cooking in the space for two weeks at a time. DNAinfo reports that part of a two-story space in the neighborhood will be dedicated to the restaurant, while the rest of it has amenities like a game room, a cocktail bar, and an outdoor picnic area. No chefs are signed on to the project yet, but the team is eyeing people like Dale Talde, Andrew Carmellini, and Harold Dieterle. It’s expected to open in June and stay open through the end of the year.

— Fans of the soon-to-shutter East Village vegetarian restaurant, Angelica Kitchen are raising money to help owner Leslie McEachern pay her remaining bills. The 40-year-old restaurant will close on April 7, and because the business struggled in the last two years, McEachern is “deeply in debt” with owed bills to farmers and independent businesses. McEachern, “would be grateful if Angelica could close with a clean slate.” The goal is $245,000.

— An all-you-can-eat sushi restaurant is opening in the East Village on 2nd Avenue.

— Pardon My French owner Mario Carta is getting closer to opening a new Italian restaurant called Nobody is Perfect. EV Grieve has spotted the signage for the restaurant at 235 E. Fourth St., which has hosted four other restaurants in the past decade.

— Further north in Midtown at 248 W 55th St., a new restaurant called Vida Verde has put up its signage in the former Lyfe Kitchen space. No info on the website yet, but presumably it will serve Mexican food:

Nick Solares

— A new Cuban restaurant is opening in Bushwick. Millie’s, from the team behind grilled cheese restaurant, The Wheelhouse, will serve empanadas, chimi-chicken sandwiches, and cafe con leche.

— Falafels go, and falafels come. A restaurant called Da Falafel Guys is going into the former space of Falafel Shop. The owners are different, but it looks pretty similar.

— Finally, here’s how the experts at Fish Cheeks fry a whole branzino: