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Chelsea Restaurant Now Offers $42 Steak for Your Dog

Plus, another critic finds that Au Cheval’s burger is not the star of the diner — and more intel

The Wilson dog menu Jenna Murray/IGC Hospitality

Chelsea restaurant the Wilson debuts a fancy menu for dogs

All-day Chelsea restaurant the Wilson has debuted a new menu — except it’s only for dogs. The dog food was put together by culinary director Jeff Haskell and includes fancy (and wildly expensive) dishes like a 16-ounce grilled ribeye steak ($42), pan-roasted salmon ($28), and grilled chicken breast ($16). It’ll be available on the restaurant’s side patio for now, but will expand to the front terrace once the weather is warmer. See the full menu below.

Two coming attractions, a closing, and a NIMBY success

A new restaurant called Vida Buena, which translates to “good life” in Spanish, is heading to 245 Bowery, at Stanton Street. Australian cafe Two Hands is moving into Williamsburg with a location at One South First, a new building within the Domino Sugar Factory redevelopment. It’ll be a 1,050-square-foot space with outdoor seating, opening in the fall.

But The Kati Roll Company has closed at 128 Second Ave., between Seventh Street and St. Mark’s Place, though diners can still order delivery, a sign on its window states. The team behind Chinese Tuxedo was trying to open a new restaurant at 161 Duane St. in Tribeca, within a space previously home to Bouley, but residents of the building successfully shot the plan down at a community board meeting. It looks like Tiger Tiger, as the Southeast Asian venture was going to be called, is no longer happening, at least not at this location.

The fried bologna sandwich at Au Cheval is better than its famous burger, critic says

New York is one of the burger capitals of the world, making it a tough market for Au Cheval to test its reputation as one of the best burgers around, writes New Yorker critic Hannah Goldfield. Though “perfectly decent,” she doesn’t find the Chicago import’s burger “particularly distinguishable.” It’s another subpar review for that burger, which also got less love from Eater critic Robert Sietsema. Goldfield writes that other dishes, such as the soft scrambled eggs in a “luscious” sherry-shallot gravy and foie gras and “wonderfully crisp” fries, outshine what’s meant to be the diner’s main attraction. But the true winner, she says, is the fried bologna sandwich “griddled with cheese” and “slathered in a thick house-made dijonnaise.”

Critic finds “vivid” Thai street food at Chicks Isan

Times critic Ligaya Mishan stops by Thai street foot spot Chicks Isan in downtown Brooklyn’s DeKalb Market Hall and says the grilled chicken is the dish to order. The Isan-style chicken is the signature dish of the recently opened stall, backed by the Fish Cheeks team, and Mishan writes that each bite is “vivid and forthright, juices running to the bone.” Though the pork dishes and papaya salad also please, the chicken is what the critic says she’ll remember.

Fresh&Co introduces new CBD menu despite citywide crackdown

Despite an upcoming citywide crackdown on cannabidiol-laced food, restaurants are still in the CBD game. Fresh&Co is launching its own menu today with a salad made with hemp greens and CBD-infused ginger cashew aioli, CBD chocolate truffles, and CBD cold brew. In January, health inspectors began embargoing products from several restaurants, asking them to stop selling the stuff while the legality of the ingredient remains in limbo. But the health department won’t start fining restaurants for having CBD on their menus until the fall, and it looks like places like Fresh&Co are taking advantage of this grace period.

Chefs Ignacio Mattos of Estela and Jeremiah Stone attend a fake dinner party in 2024

New York designers Carol Lim and Humberto Leon hosted a big but fake dinner party for a T Magazine photo shoot and article themed around what America in 2024. In attendance were chefs Ignacio Mattos of Estela and Jeremiah Stone of Contra, who shared their own insights on the near future: When asked what America would be like then, Stone says, “In five or 10 years, people are going to be a mix of so many different cultures,” and that there will be more open conversation about cultural diversity. Mattos, who is from Uruguay, says that his America is about finding a “universal taste.” “It’s like a slice of pizza — you get a good slice of pizza and it doesn’t matter where you come from, who you are or your social status,” he says.