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Gluten-Free Restaurant With a ‘Top Chef’ Menu Closes After Just 9 Months

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Plus, there’s a new brunch in town to try — and more intel

Tali Photo via Tali/Instagram

Gluten-free Italian restaurant closes after less than a year

Just nine months after it opened, Kips Bay gluten-free Italian restaurant Tali has called it quits. Earlier this month, the restaurant that chef Harold Dieterle (Perilla, Kin Shop) consulted on abruptly closed, and a note on the website announces it as such. While it was open, Tali served Italian classics — pasta, panino, and desserts — in gluten-free form. Dieterle, the winner of the inaugural season of Top Chef, hadn’t been in restaurants for a while when he helped with Tali. Eater has reached out to owners for more information.

Some new options at Oceana

Chef Bill Telepan’s Times Square seafood haven Oceana has some new programming. Telepan is serving a 14-course omakase-style dinner once a month: July 14, September 15, October 13, and November 10. Dishes for the June meal included sea scallop with compressed fennel and fennel crowns, uni toast with lemon pepper and bolo herbs, and foie gras with rhubarb, polenta, and black pepper. On the more affordable end, he’s also making lobster rolls to-go at lunch for the summer. The restaurant has set up a cart with both Connecticut (hot butter) and Maine (aioli) styles of the roll, as well as chocolate chip cookies and soft drinks. It’s set up on the west side of the courtyard at the restaurant on weekdays from 11:30 a.m. to 4:30 p.m.

A new lunch and brunch to try

One of Long Island City’s newest restaurants starts brunch this week. Beginning Saturday, Bellwether, at 47-25 Vernon Blvd., will add dishes such as baked eggs with curried vegetables, shrimp and grits, and a breakfast taco salad to the menu from former Barbuto cook Preston Madson. Brunch runs weekends from 10 a.m. to 3 p.m. Meanwhile, across the East river in Gramercy, hot Freehand hotel newcomer Simon & the Whale is also starting the midday meal, though on weekdays. Lunch will run Monday through Friday from 11:30 a.m. to 2:30 p.m. with dishes like green gazpacho with crab, squid ink garganelli, and a burger topped with jack cheese, tomato aioli, and fried shallots.

A pop-up from former Blue Hill chefs

Three chefs who met at Blue Hill at Stone Barns are orchestrating an Upper West Side pop-up, with an eight- to 12-course meal that combines their backgrounds. Dishes could include short ribs, trout lox, and goat cheese cheesecake; $110 tickets (gratuity included) are available here to the June 23, June 29, and June 30 dinners.

Tali & Tali Dolce

77 Lexington Avenue, New York, NY 10010 (212) 453-5813 Visit Website

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