— Lanza’s is apparently making a comeback. The more than century-old Italian restaurant closed its East Village location earlier this year after getting seized for taxes, but now EV Grieve has spotted Lanza’s offering some of its old menu items to go or for delivery up on 23rd Street.
— Historic hot dog purveyor Feltman’s — named for the inventor of the hot dog Charles Feltman — is returning home to Coney Island after leaving the neighborhood 63 years ago. The restaurant will be reopening in its original location at the corner of Surf and West 10th, where it was stood for more than 80 years.
Feltman’s, which has an outpost in the East Village on St. Mark’s, is known for slinging one of the city’s best hot dogs, as well as its rich history as a restaurant on Coney Island. Nathan Handwerker worked at the original Feltman’s as a bun slicer before leaving to open iconic hot dog brand Nathan’s Famous. The Feltman’s revival, run by owner Michael Quinn, will have a soft opening on April 9 and a grand opening on Memorial Day weekend. All the old Feltman’s signage will return.
— Upper West Side mainstay Jacob’s Pickles closed earlier this year after a fire, and now the restaurant and its still-open sister Maison Pickle are hosting a fundraiser to help the residents who were impacted by the fire. The event on April 26 costs $100 and includes food and cocktails.
— Bushwick brunch mainstay Cafe Ghia is closing at the end of the month. The cozy restaurant serving American fare was perpetually busy on the weekends. It opened six years ago, and now, the owners plan to move on “to new chapters in life.”
— East Village noodle bar The Tang is expanding down to 135 Bowery. Owner Yu Li plans to open Tang Hotpot in the space, serving spicy Sichuan hot pot with “a high end dining environment.”
— Philly fast-casual stir-fry restaurant Honeygrow opened its first NYC location in Downtown Brooklyn this week. It specializes in food in bowls, as well as juices.
— Senator Chuck Schumer dined at Antica Pesa in Williamsburg last Friday. Page Six says that he had a lot of fans at the restaurant — a sharp contrast to that time he lashed out at a diner while eating at the Upper East Side.
— East Williamsburg Taiwanese restaurant Win Son is hosting a North Carolina-style whole hog barbecue feast next Monday, April 10. Chef Jon Botta, an alum of Ducks Eatery and a devotee of renowned pitmaster Ed Mitchell, will be manning the fire as part of his new whole hog business Smoke Show. Tickets cost $75. See the full menu here.
— The Upper East Side is getting an Italian restaurant called Donna Margherita Pizzeria and Wine Bar.
— Chef Floyd Cardoz’s Soho restaurant Paowalla is now serving a late night menu. Diners who visit the bar after 9:30 p.m. can order dishes like roasted chickpeas with a tamarind chutney or a variety of “frankies,” an egg-washed roti wrapped around fillings like ghee-roasted chicken and black pepper braised lamb.
— And last, take a look at how your ramen noodles are made: