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Fake Bullet-Hole Restaurant Owner’s Apology Tour Is Still Not Going Well

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Plus, Alphabet City now has an unwelcome Starbucks

Gary He

What’s going on with that Crown Heights fake bullet restaurant, in the owner’s words

Crown Heights sandwich shop Summerhill ignited a controversy earlier this summer when it sent out a press release highlighting fake bullet holes in its walls as “Instagrammable.” Owner Becca Brennan has faced a lot of heat since then, and following her ill-received apology at a Town Hall, she spoke to The Outline in a podcast about the situation. According to the author, had a “combative nature” and continued to shirk blame. “There's bigger fish to fry,” she said. “I'm not part of a huge conglomerate and I'm not a corporation. I'll help you if you ask me to help. Just don't yell at me. That's not going to go anywhere ever.” The writer, who said he went in feeling sorry for her, hoped that “she’d be able to save some face. But that did not happen.” Check out the conversation in full here.

That controversial East Village Starbucks is now open

Whether neighbors like it or not, Starbucks has officially opened at 125 Saint Marks Place at Avenue A. Locals were very vocally opposed to the addition of the coffee giant, but their efforts — a protest outside the location earlier this summer — have failed.

Wifey highlights experimental NYC that’s been disappearing with high rents

Adam Rapoport’s wife, Simone Shubuck joins Janine Foeller in creating a new pop-up called Wifey in Park Slope. They recruited chefs like Ignacio Mattos, his pastry chef Natasha Pickowicz, and former Semilla co-owner Pam Yung to contribute to the temporary restaurant operating out of an art gallery at 336 Flatbush Avenue. It’s open Wednesday through Sunday from 8 a.m. to 4 p.m. through October.

The Times rocked the food content this week

Three great food-related reads from the Times this week: A preview of traveling play Oh My Sweet Land that takes place in different kitchens each night while exploring the the life of a refugee; a focus on Eataly’s produce section, which — hot tip — can be brought over to the vegetable counter for free washing and cutting; and a spotlight on the intriguing Illuminati Ball, a “a decadent ‘immersive excursion’ at a lakeside estate north of New York, featuring a nine-course dinner and exotic cocktails, masks, ‘anthropomorphic escapades’ and initiation rites.”

Del Posto chef reveals immensity of the kitchen

In a first-person essay on Munchies, Del Posto executive chef Melissa Rodriguez shared the story of how she became a chef and revealed what it’s like to run a kitchen of that magnitude — it’s a whopping 10,000 square feet. “Every station has a sous chef because of the vast size — that’s how we manage it. To be honest, I never thought I’d be in New York City and having all this space would be an issue — but it is. It’s laughable,” she writes.

Hungry City goes to Nepal, via Queens

While in Kathmandu in Queens gets the Times review treatment, and while the restaurant calls its food fusion, critic Ligaya Mishan simply writes, “It’s just the American larder, getting wider ... There is no border here between New York and Kathmandu, illustrated at the top of the menu with a silhouette of the cities’ skylines yoked into one, high-rises shoulder to shoulder with tiered pagodas.”

Asian bagel sandwiches have arrived

Beginning Tuesday, September 5, Montreal-inspired bagel shop Black Seed has relaunched its monthly collaboration series. It’s kicking things off in September with a $10.50 Little Tong sandwich of chicken salad with cucumber on a chili- and Sichuan peppercorn-bagel. The lineup is still a mystery, but a new restaurant will create a sandwich every month for the remainder of 2017.

Watch Egg in Williamsburg’s literary dining series

Food and literature have an undeniably connection, one that Egg in Williamsburg explores on a monthly basis at its literary dining series. The video below shows chef Evan Hanczor interpreting a book’s passage, read out loud by the author at dinner, into food and then serving it to guests.


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