David Burke tapped by another New York hotel
It was recently announced that celebrity chef David Burke would be taking over food operations at Garden City Hotel in Garden City, New York and now he’s getting behind another hotel’s food. This spring, he will join the Adelphi Hotel in Saratoga Springs as culinary director, overseeing the hotel’s restaurants. He will be revamping the menus at The Blue Hen, Morrissey’s Lounge, and Salt & Char. Burke has previously appeared on a slew of TV shows, including Iron Chef America and Top Chef Masters. In NYC, he has restaurants such as David Burke Kitchen.
Owners of West Village wine bar look to open East Village restaurant
The team behind wine bar and Mediterranean-influenced restaurant Entwine in West Village has applied for a full liquor license at 118 First Ave. in East Village, which used to house a deli. The proposed restaurant has not been named yet, but it will have seating for 38 as well as 14 spots at the bar, and the menu looks like it’ll be similar to what’s offered at Entwine, like baked chicken thighs and lamb chops.
Owners of long-running Tribeca restaurant shed light on its impending closure
Tribeca’s American restaurant and bar Souths is closing after almost 18 years in the neighborhood, and owners Roger Herr and Johnny Griffin explained why they decided to sell the space to a new buyer. They cite the usual reasons for shutter: a decline in business and rising rents changing the neighborhood. According to Griffin, “lunch is a dying meal,” and the lunch business particularly took a hit. They both suggest that independent restaurants can’t make it in the neighborhood. “Starbucks would be fine in here. Or somebody who is backed by a big investment group or a corporate kind of approach to a place,” Herr said. On Saturday April 28th, the bar will play “Tiny Dancer” one last time — which has long been the restaurant’s “closing time” tradition.
Greenpoint’s newcomer adds brunch
Brooklyn hotspot Annicka is diving into brunch this month, rolling out a weekend brunch menu on April 21. Like the restaurant’s usual menu, there are lots of vegan, vegetarian, and gluten-free options. Sweet dishes include a rhubarb honey pie and french toast with blueberry preserve and cardamom macadamia cream, and there’s a savory section with dishes like a ham steak with fried eggs and wilted kale and lox cured with the Bed-Stuy-made Forthave gin. The full menu is below.