Katz’s Briefly Shuttered After Kitchen Fire Over the Weekend

Two restaurant fires hit NYC over the weekend

A small oven fire briefly shuttered famed Katz’s Delicatessen early Sunday, but was quickly extinguished. There were no reported injuries, and business resumed after an hour, with firefighters leaving with sandwiches in hand. Nearby at 218 East Ninth St., a two-alarm fire broke out on the second floor of the building and has shuttered Yakiniku West restaurant. No one was injured, but six people have been displaced.

An opening and a coming attraction

Coming soon to Tribeca hotel the Frederick at 95 West Broadway is cocktail bar Primo’s, a grand-looking drinking establishment from the owner of Mr. Fong’s and Oliver Coffee. Over on the Lower East Side, coffee shop Kodawari has opened at 100 Forsyth St.

Ferris snags another positive review

It’s two stars (out of five) from New York mag critic Adam Platt for Flatiron New American restaurant Ferris. Platt was enticed by the evolving menu, which has skewed more Japanese since it opened in Made Hotel last year. He liked chef Greg Proechel’s pork “sando,” lobster toast, and yuzu frozen yogurt, but advised skipping the “soggy” grilled bok choy.

A growing number of NYC restaurants are ditching straws

The Wildlife Conservation Society is heading up a campaign to get restaurants to stop using plastic straws, which are a major contributor to ocean pollution. Thirty-five NYC restaurants are already participating in “Give a Sip,” including FiDi cocktail bar Dead Rabbit, Williamsburg all-day restaurant Freehold, and Coney Island aquarium restaurant Oceanside Grill.

Insa starts fried chicken and beer nights

Gowanus Korean barbecue and karaoke restaurant Insa is launching fried chicken and beer nights. Starting April 23, Monday nights are dubbed ChiMek Mondays, where the Korean fried chicken feast and beer will be on offer. A launch party tonight will give away free KFC and Folksbier saison from 6 p.m. to 7 p.m. at 328 Douglass St., as well as host a vote for which sauce flavor — out of coconut red curry, Dakgangjeong, sweet soy garlic, kung pow, and more — to make permanent.