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Popular Fluffy Japanese Shaved Ice Spot Opens on the LES This Week

Plus, Cardi B’s most treasured NYC spots — and more intel

Four kakigori shaved ice desserts sit on wooden plates
Bonsai Kakigori
Bonsai Kakigori [Official]

Bonsai Kakigori opens next week, and other openings and coming attractions

Japanese dessert shop Bonsai Kakigori will move into the LES at 100 Stanton St., near Ludlow Street, on Saturday, April 27. The spot serves kakigori, the popular Japanese shaved ice with a fluffy texture. Bonsai previously has been at the Canal Street Market, serving seasonal flavors.

The West Village gains a new all-day cafe today called Three Owls Market, a venue inspired by New York delis and European markets. The menu will have tons of sit-down and prepared food options, including Italian, Mediterranean, and French fare at 800 Washington St., on Horatio Street. Meanwhile on the Lower East Side, century-old Italian food store Di Palo’s is opening a new cafe around the corner from its shop on Grand and Mott Streets. That restaurant also opens today with Italian wines, cheeses, and meats on the menu.

Prova Pizzabar is expanding to Times Square with a new location in the Moxy hotel at 485 Seventh Ave., on West 36th Street, and over in Long Island City, a new restaurant called American Brass will replace the now-shuttered Riverview Restaurant & Lounge on 50th Avenue and Center Boulevard in August.

Nonalcoholic bar Getaway has opened in Greenpoint at 158 Green St., serving crafty mocktails like a “ginger spice” made with ginger, cucumber, grapefruit juice, bitter tonic, club soda, and blackberries.

Rapper Cardi B rejects plea deal for alleged strip club assault, plus her top NYC restaurants

Rapper Cardi B rejected a plea deal for a case in which she’s facing misdemeanor assault and reckless endangerment charges for allegedly throwing bottles and a hookah at two bartenders in a Flushing strip club. Meanwhile, amNY looked at what restaurants mean most to the NYC native, including the Amish Market in Tribeca, where she worked as a cashier as a teenager before moving on to the nearby strip club New York Dolls Gentlemen’s Club. She’s also a big fan of celeb hot spot Philippe Chow, which she has previously called her “favorite restaurant in the world.”

Mana Restaurant closes after 30 years, and other restaurant closings

Upper West Side “clean eating” spot Mana Restaurant is closing after a 30-year run at 646 Amsterdam Ave., between 91st and 92nd Streets. Owner Sung-Hee Lee says business isn’t as good as it once was; the spot will close on April 28. Over in the East Village, East Side Gourmet Deli at 53 Avenue B is closed, as is all-day cafe Cocoa Grinder at 45 East First St., north of Houston Street.

Cha-An adds expands with new quick-service spot

The East Village’s longstanding Kyoto-style tea house Cha-An is expanding with a new takeaway spot called Cha-An Bonbon, where diners can get the restaurant’s popular dishes to go. Bonbon will open four stores down from the original at 230 East Ninth St., between Second and Third Avenues, within a tiny 105-square-foot space, serving favorites like the matcha latte and mochi.

Raw tuna and deli meats linked to Salmonella and other bacteria

Seafood purveyor Jensen Tuna has recalled potentially Salmonella-contaminated product shipped to 13 states, including New York; the Centers for Disease Control and Prevention has advised diners to ask where restaurants get their tuna from before ordering sushi rolls containing the fish. In a separate case, deli meats and cheeses have also been linked to an ongoing listeria outbreak, which sent eight people to the hospital in New York, New Jersey, Pennsylvania, and Michigan. The bacteria was found in a sample of sliced turkey bought at a New York City deli, though the CDC hasn’t found the contaminated supplier yet.

Another review is in for Korean hot pot restaurant On

New York critic Adam Platt digs the “impressive collection” of appetizers at Korean hot pot restaurant On, specifically praising “thin wheels” of octopus terrine in lemon vinaigrette; buckwheat edamame pancake; and cool noodles topped with a “spicy mash” of brisket and mushrooms. He likes those more than the actual hot pot, saying, “the best part of even the most successful jeongol combinations (red snapper with mushrooms, chicken with bacon and leeks) is the richly flavored broth that cooks slowly down during the course of the meal.”

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