A New Bill Proposes Foie Gras Ban for NYC

A new bill wants to rid New York City of foie gras

Foie gras could soon be illegal to eat in NYC. A new bill from lower Manhattan councilwoman Carlina Rivera is proposing that the sale of the fatty duck liver be illegal, on the basis of animal cruelty. The bill proposes that violators would be guilty of a misdemeanor, with the potential for $1,000 in fines and one year in jail for each offense. The bills follows the Supreme Court rejecting a challenge on California’s foie gras ban. Brooklyn councilman Justin Brannan backs the bill, telling the Post, “Don’t tell me you’re a fan of the Central Park Mandarin duck but you think foie gras is ok.”

Openings, closings, and coming attractions

The owners of Brooklyn Kolache and Swell Dive have opened a new natural wine and craft beer bar called Tailfeather, at 581 Myrtle Ave. in Clinton Hill. In Grand Central, Australian cafe Little Collins will open a flagship location this summer, with 34 seats in 2,000 square feet of space, at 10 Grand Central. Another Australian cafe also makes its NYC entrance, though on the Lower East Side: Sonnyboy is now open at 65 Rivington St., open from 8 a.m. to 4 p.m., with dinner to come later this month.

It looks like chicken restaurant Spinner’s at 536 East 14th St. has closed, but froyo chain 16 Handles has reopened at 153 Second Ave. A fifth location of Marco Canora’s broth shop Brodo opens tomorrow in a kiosk near the uptown Astor Place 6 train stop.

The newest pizza in town

Nationwide pizzeria chain Villa — with a Times Square location — has a new slice special inspired by the dumpster fire that was Fyre Festival. For the low, low price of $25, suckers can get a single slice of pizza topped with two unmelted slices of packaged cheese product, plus a small salad. It’s a take on what was actually served at the failed music festival in the Caribbean, which is now the subject of even more ridicule after two documentaries came out in January revealing what went down at the failed event.

A new chef at Metta

Hit wood-fired restaurant Metta is going in a new direction under a new chef. Rather than an Argentine style of wood-fire cooking, new chef Greg Otero (June, Glasserie, Uchu) will use induction and Japanese coals as the heat source. Current executive chef Negro Piattoni officially leaves on February 19.

Man sues hookah bar for allegedly dropping hot coals on him

A Manhattan man is suing Astoria hookah bar the Melody Lounge for allegedly dropping hot coals on his neck. Gustavo Galvao says that he felt the coals on his neck and instinctively grabbed at them with his hand, burning that, too. He says he was treated for second-degree burns on his back and neck that night, and is seeking unspecified damages.