— Park Slope Italian favorite Al Di La Trattoria is making changes in its group of neighborhood Italian restaurants. Their Prospect Heights restaurant Bar Corvo has closed and will reopen as a new restaurant called Crownside. It’s located at 791 Washington Ave., near Lincoln Place. and will debut on Tuesday.
— The team behind East Village fish restaurant Edwin and Neal’s is switching the space into an Italian restaurant. Owner Shane Covey also owns the nearby — and very popular — fish-focused restaurant Upstate, and he tells EV Grieve that running multiple fresh fish restaurants was getting to be too much work. The new restaurant, Tableside, will serve fresh pasta and affordable wine.
— Michelin-starred Public, which is closing this summer after 14 years in Nolita, starts its goodbye tour this week with visits from some of its alumni. Chef Chris Rendell, who now runs modern Australian restaurant Flinders Lane, will be serving a tasting menu at Public from Tuesday through Thursday. He had worked at Public from 2006 to 2013.
— A new Filipino restaurant is under construction at 125 Orchard St. near Delancey Street, called Burgers and Chismis. According to Bowery Boogie, owner Stephen Young and chef Shane Walsh plan to serve a menu of dishes like a Spam burger, a crispy pork knuckle sandwich with pickled enoki mushroom, chicken and pork belly adobo, and pickled mackerel.
— Internet meme-turned-New York-restaurateur Salt Bae got the artistic treatment from the Celebs on Sandwiches Instagram:
The Turkish chef and salt sprinkling extraordinaire will be opening a location of Nusr-et in the former China Grill space at 60 West 53rd St.
— Japanese rice ball pop-up vendor Rice & Miso recently opened a permanent brick-and-mortar location. Owner Mika Hatsushima started making onigiri and bento boxes after her daughter was born and launched it at markets like Brooklyn Flea. The new restaurant opened in Boerum Hill at 134 Nevins Street last month.
— Last, take a look at how Welsh restaurant Sunken Hundred makes meatballs out of lamb hearts: