New Dim Sum on the Upper West Side — and More Intel

— Massive Chinatown dim sum parlor Jing Fong is expanding to the Upper West Side, albeit in a location that’s far smaller. The restaurant known for its lively atmosphere and dim sum carts will open a new location at 380 Amsterdam Avenue, near 78th Street, in about two months. The new outpost will have about 100 seats, including 40 outside. By comparison, the original in Chinatown fits about 800.

— The West Village butcher under investigation for allegedly handing a black delivery driver a noose now claims a former employee committed the act. An attorney for Joe Ottomanelli of Ottomanelli & Sons on Bleecker Street tells the Post that the business has fired a longtime employee for handing a noose to the delivery person, Victor Sheppard. But Sheppard claims that Ottomanelli himself handed the “gift” as all the co-workers laughed along. The NYPD Hate Crimes Unit is still investigating the case.

— In other crime news, the co-founder of home cooking start up Blue Apron alleges that he is a victim of police brutality and is suing the city. Matthew Wadiak says police showed up at his pilates studio Plank Pilates Studio unannounced, and when Wadiak asked what they were doing there, officers responded in a “vulgar, combative, and unprofessional manner.” Wadiak threatened to file a complaint, and then an officer allegedly “slammed his head against a wall and a cruiser.” He is suing for unspecified damages.

— The chef and restaurateur behind Brooklyn favorites Wilma Jean and Nightingale Nine is running the kitchen at a new restaurant in a greenhouse at the Brooklyn Botanic Garden. Rob Newton is planning a seasonal, “clean and light” menu with lots of vegetables at Yellow Magnolia Cafe.

— Post columnist Steve Cuozzo thinks that the no-tipping movement has lost its steam, citing restaurants like Momofuku Nishi, I Trulli, and Tom Colicchio’s Craft as examples of places that switched back to tipping. He argues that smaller restaurants without the resources of groups like Union Square Hospitality can’t handle going non-tipping — saying it “can wreak havoc on a fragile business model.”

But at least one of the restaurant he cites, Japanese restaurant Ootoya, is still non-tipping. And a reminder, a slew of upper- and mid-tier restaurants have kept the model, like Sugarfish, several Andrew Tarlow restaurants, and Pasquale Jones.

— The “world’s best” restaurateurs Will Guidara and chef Daniel Humm reveal what’s on the menu for their special retrospective at Eleven Madison Park before it closes for renovations, including carrot tartare, prawn-and-avocado roulade, and chicken poached with black truffle and asparagus. It launches this month, but good look getting a ticket. Since they earned the top spot on the “World’s 50 Best” list, tables have been hot hot hot.

— Popular paratha taco restaurant Goa Taco is popping-up on Orchard Street. The fast casual restaurant will be around at least for a couple months at 74 Orchard Street.

— Now, get nerdy about one of New York’s best foods — pastrami: