Cobble Hill: Brick-oven pizzeria Casa Tua has moved into La Pizzetta’s old Atlantic Avenue home. [Brownstoner]

Dumbo: Choice Market is now open until 11 p.m., with an expanded menu and more drink options. [Dumbo NYC]

East Village: A freshly renovated Bua will reopen on March 12. [EV Grieve]

More signs point to a new 7th Street Porchetta location. [EV Grieve]

Park Slope: Moutarde (of Julie & Julia fame) is temporarily closed for renovations. [Only the Blog Knows Brooklyn]

A bagel café will replace former neighborhood favorite Park Slope Farm. [Brownstoner]

Upper East Side: Kick off your St. Paddy’s Day celebration this Friday with a $35 historic beer class and tasting at Mount Vernon Hotel Museum & Garden. [TONY]

West Village: Bar Henry is now serving brunch, including oysters, caviar, and eggs mole. [Grub Street]

Read more posts by Stefanie Roberts

Filed Under: neighborhood watch, bua, cesare casella, choice market, degustibus cooking school, dumbo, east village, mount vernon hotel museum & garden, moutarde, park slope, park slope farm, porchetta, salumeria rosi, upper east side

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More bad news for the LeRoy family: Per Diner’s Journal, a Southern District Court judge has ruled that Warner LeRoy “made deliberate misstatements and omissions” when he fraudulently acquired the Tavern of the Green trademark (valued at $19 million) in 1981. The restaurant had been known as Tavern on the Green for 40 years before LeRoy came onboard, something he neglected to mention to the United States Patent and Trademark Office. As a result, the city gets to keep the name if and when the restaurant reopens under Dean Poll.

Judge Rules the City Owns the Name Tavern on the Green [Diner’s Journal/NYT]

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Filed Under: lawsuits, dean poll, tavern on the green, warner leroy

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from Grub Street San Francisco

Watch out or your sensitive gourmand palate could be lost for days.

“Pine nut mouth” — a mildly allergic reaction to Asian pine nuts which, until recently, had not been widely available in the U.S. — appears to be a growing phenomenon, reports the Oakland Tribune. The main symptom: a strongly bitter and metallic taste on the tongue after eating food that lasts for several days. The cause: imported pine nuts from China sold at Trader Joe’s, Costco, and elsewhere. Trader’s hasn’t issued any warnings, but a European journal first reported the reaction back in 2001. [Oakland Tribune]

Read more posts by Jay Barmann

Filed Under: health concerns, allergies, fyi, trader joe’s

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Kyochon, the double-fried-chicken pioneer that has grown to over 1,000 stores in Korea since being founded in 1991, finally unveiled its Manhattan flagship last night (lunch starts Friday). The opening is a year overdue, and a look inside explains the delays. The bi-level 4,600-square-foot space offers plenty to balk over (and why shouldn’t it — we’re talking about a company that in 2006 claimed assets in the $19 million range). There’s a first-floor takeout area with counter seating for 10 and a second floor with table seating for 50.

In addition to the light, extra-crispy fried chicken that you know and love from the Flushing location, there’s Korean beer as well as soju cocktails, from 11 a.m. till 2 a.m. And oh yes — there’s delivery. To heat and sweeten things up a bit, Eater notices signs indicating that rival Bonchon plans to open down the block at 325 Fifth Avenue. Before we start counting the days till that, check out Kyochon’s menu.

Kyochon Original Chicken
Choice of Sauce: Soy Garlic or
Hot & Sweet

Signature Wings
S (5pcs) $5.99
M (10pcs) $9.99
L (20pcs) $17.99

Grilled Wings
S (5pcs) $5.99
M (10pcs) $9.99
L (20pcs) $17.99

Drumsticks
S (2pcs) $4.99
M (4pcs) $8.99
L (6pcs) $13.99

Honey Wings
(Honey Sauce Only)
S (4pcs) $5.99
M (8pcs) $9.99
L (16pcs) $17.99

Kyochon Original Chicken
Choice of Sauce: Soy Garlic or Hot & Sweet
Signature Wings
R $17.99
L $24.99

Grilled Wings
R $17.99
L $24.99

Drumsticks
R $12.99
L $18.99

Honey Wings (Honey Sauce Only)
R $17.99
L $24.99

Dinner Plate

Chicken Steak
(Add: $1 Rice)
Choice of Rice Ball, Pickled Radish $13.99

Rice Ball “DUO”
(Choice of Green Tea, Broccoli Salad, Bul-gogi/Spicy Bul-gogi/Bi-Bim-Bap)
Side of Sal Sal Strip $9.99

Kyochon Fresh Baked Sandwich
(Choice of Lettuce, Tomato, Red Onion, Pickle, Mozzarella OR American Cheese, Bacon)
Choice of Sauce: Garlic, Mango Mayo, Creamy Onion, Jambalaya, Apple
Sandwich served until 9PM
W/ Potato Wedges $11.99

Kyochon Samplers
Sampler #1 – $11.99
2 Soy Garlic Wings
2 Hot & Sweet Wings
2 Honey Wings
2 Croquettes

Sampler #2 – $11.99
1 Soy Garlic Drumstick
1 Hot & Sweet Drumstick
2 Original Sal Sal Strips
2 Croquettes

Sampler #3 – $11.99
2 Soy Garlic Grilled Wings
2 Hot & Sweet Grilled Wings
1 Chicken Steak
2 Croquettes

Sampler #4 – $26.99
2 Soy Garlic Wings
2 Hot & Sweet Wings
2 Honey Wings
1 Soy Garlic Drumstick
1 Hot & Sweet Drumstick
2 Original Sal Sal Strips
2 Soy Garlic Grilled Wings
2 Hot & Sweet Grilled Wings
1 Chicken Steak
2 Croquettes

Kyochon Special Dishes
Original Sal Sal Strips (6pcs) – $12.99
With Side Salad
Served with sauce trio (Garlic/Jambalaya/Honey Dijon)

Soy Sal Sal – $12.99
Chicken Steak – $12.99
Fruit Sal Sal – $12.99

Side Orders
Cole Slaw $3.99
Chilled Broccoli Salad $4.99
Pickled Radish $2.49
Potato Wedges $4.99
Mixed Green Salad $3.99
Chicken Croquette $4.99
White Rice $1.00

Kyochon, 319 Fifth Ave., nr. 32nd St.; 212-725-9292

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Filed Under: slideshow, bonchon, flushing, korean, korean fried chicken, kyochon, midtown, openings

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It’s 4 p.m., and that means it’s time to play Two for Eight. We just asked ten restaurants the best time they can squeeze in a couple for dinner; you need only make your chosen reservation. (As always, we make the calls but don’t guarantee the results.) Today: Modern American.

Abe & Arthur’s (Menu)
646-289-3930
Two for eight? No
Best available: 8:45 p.m.

Apiary (Menu)
212-254-0888
Two for eight? No
Best available: 8:45 p.m.

Aureole (Menu)
212-319-1660
Two for eight? Yes

Bar Henry (Menu)
646-448-4559
Two for eight? Yes

Dovetail (Menu)
212-362-3800
Two for eight? No
Best available: 8:30 p.m.

Dressler (Menu)
718-384-6343
Two for eight? Yes

Eighty One (Menu)
212-873-8181
Two for eight? Yes

Lure Fishbar (Menu)
212-431-7676
Two for eight? Yes

Prune (Menu)
212-677-6221
Two for eight? Yes

Stanton Social (Menu)
212-995-0099
Two for eight? Yes

Filed Under: two for eight, abe & arthur’s, apiary, aureole, bar henry, dovetail, dressler, eighty one, lure fishbar, prune, stanton social

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Pulino’s has opened its reservation line at 212-226-1966 for breakfast and lunch starting next Monday. Our first question, once we got past the constant busy signal: What sort of silliness (à la “Schiller’s is not now, nor has it ever been, a massage parlor”; Pastis’s “for directions in French, please take lessons at the Alliance Français”; and Minetta’s “for problems with your marriage, please call me at home”) would be on the outgoing message?

And the answer: “For lost and found and gift cards and other office nonsexual matters, please press four.” Okay. Our next question, after nine minutes on hold: Is there a table for two available at 1 p.m. on Monday? Answer: No, but there were still 12:30 and 1:30 p.m. tables. Dinner service starts March 26; it’s uncertain when those reservations will start being accepted.

Read more posts by Daniel Maurer

Filed Under: openings, 2 for 8, minetta tavern, pastis, pulino’s, reservations, schiller’s

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from Grub Street Philadelphia

Bunwiper, King of Beers

Forget all the hubbub about baby barflies, one company brought the beer straight to the babies via the “Bunwiper,” a beer bottle-shaped baby bottle, complete with nipple. Anheuser-Busch, maker of the similarly named (but so far nipple-free!) Budweiser, was not amused and has sued the Bunwiper manufacturers for trademark infringement. [Smoking Gun]

Read more posts by Kirsten Henri

Filed Under: funnies, baby food, beer, beer me

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Anyone who said Mayor Bloomberg’s voluntary sodium reduction initiatives were a slippery slope should feel pretty vindicated (and terrified) by this: New York State Assemblyman Felix Ortiz has introduced a bill that would outright ban the use of any salt in the preparation of restaurant food. “In this way,” Ortiz babbles maniacally to Nation’s Restaurant News, “consumers have more control over the amount of sodium they intake, and are given the option to exercise healthier diets and healthier lifestyles.”

Right — and maybe chefs shouldn’t even bother cooking and we should just have microwaves at every table, along with electronic ordering systems. Check out the text of the bill below; it proposes a minimum $1,000 fine for “each use of salt,” though it’s not clear what exactly a “use” is — $1,000 for each pinch of salt that goes onto your otherwise perfectly healthy pork belly? Stossel, go!

10129
I N A S S E M B L Y

March 5, 2010

Introduced by M. of A. ORTIZ, MARKEY — Multi-Sponsored by — M. of A. PERRY — read once and referred to the Committee on Health

AN ACT to amend the general business law, in relation to prohibiting the use of salt in the preparation of food by restaurants

THE PEOPLE OF THE STATE OF NEW YORK, REPRESENTED IN SENATE AND ASSEMBLY, DO ENACT AS FOLLOWS:

Section 1. The general business law is amended by adding a new section 399-bbb to read as follows:

S 399-BBB. PROHIBITION ON SALT; RESTAURANTS. 1. NO OWNER OR OPERATOR
OF A RESTAURANT IN THIS STATE SHALL USE SALT IN ANY FORM IN THE PREPARATION OF ANY FOOD FOR CONSUMPTION BY CUSTOMERS OF SUCH RESTAURANT, INCLUDING FOOD PREPARED TO BE CONSUMED ON THE PREMISES OF SUCH RESTAURANT OR OFF OF SUCH PREMISES.

2. WHENEVER THERE SHALL BE A VIOLATION OF THIS SECTION AN APPLICATION MAY BE MADE BY THE ATTORNEY GENERAL IN THE NAME OF THE PEOPLE OF THE STATE OF NEW YORK TO A COURT OR JUSTICE HAVING JURISDICTION BY A SPECIAL PROCEEDING TO ISSUE AN INJUNCTION, AND UPON NOTICE TO THE DEFENDANT OF NOT LESS THAN FIVE DAYS, TO ENJOIN AND RESTRAIN THE CONTINUANCE OF SUCH VIOLATIONS; AND IF IT SHALL APPEAR TO THE SATISFACTION OF THE COURT OR JUSTICE THAT THE DEFENDANT HAS, IN FACT, VIOLATED THIS SECTION, AN INJUNCTION MAY BE ISSUED BY THE COURT OR JUSTICE, ENJOINING AND RESTRAINING ANY FURTHER VIOLATIONS, WITHOUT REQUIRING PROOF THAT ANY PERSON HAS, IN FACT, BEEN INJURED OR DAMAGED THEREBY. IN ANY SUCH PROCEEDING, THE COURT MAY MAKE ALLOWANCES TO THE ATTORNEY GENERAL AS PROVIDED IN PARAGRAPH SIX OF SUBDIVISION (A) OF SECTION EIGHTY-THREE HUNDRED THREE OF THE CIVIL PRACTICE LAW AND RULES, AND DIRECT RESTITUTION. WHENEVER THE COURT SHALL DETERMINE THAT A VIOLATION OF THIS SECTION HAS OCCURRED, THE COURT MAY IMPOSE A CIVIL PENALTY OF NOT MORE THAN ONE THOUSAND DOLLARS FOR EACH VIOLATION. EACH USE OF SALT IN VIOLATION OF THIS SECTION SHALL CONSTITUTE A SEPARATE VIOLATION. IN CONNECTION WITH ANY SUCH PROPOSED APPLICATION, THE ATTORNEY GENERAL IS AUTHORIZED TO TAKE PROOF AND MAKE A DETERMINATION OF THE RELEVANT FACTS AND TO ISSUE SUBPOENAS IN ACCORDANCE WITH THE CIVIL PRACTICE LAW AND RULES.

S 2. This act shall take effect on the thirtieth day after it shall have become a law.

EXPLANATION–Matter in ITALICS (underscored) is new; matter in brackets [ ] is old law to be omitted.

N.Y. lawmaker seeks to ban salt in restaurants [NRN]
A10129 Summary [New York State Assembly]

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Filed Under: health concerns, bills, felix ortiz, salts, sodium reduction, state assembly

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Look out for Burger Heaven on the season premiere of Celebrity Apprentice on Sunday night (NBC, 9 p.m.). The network is keeping mum about the episode, but per this Sinbad video, it looks as though the “celebrities” — including Rod Blagojevich, Cyndi Lauper, and Bret Michaels — had to take a lunch shift at the upscale diner. We figure hilarity ensues. [NBC]

Read more posts by Aileen Gallagher

Filed Under: tv land, burger heaven, celebrity apprentice

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De Santos

Things not to do if you want your lounge to be the new Beatrice: tell the Observer that your lounge is the new Beatrice. Nevertheless, the owner of De Santos points out that his basement is “a very similar place, and now that [Beatrice] closed, this is a perfect place to come and hang out because it’s the same music and people who used to go to Bea.” Plus it has a lady name: Janis! Just like Chloe! And the Jane!

But Paul Sevigny isn’t impressed: “I don’t know why anyone would bother comparing themselves to anything else or setting themselves up for failure.” Clearly Jesse Malin, owner of Cabin Down Below, understands that. When Niteside tells him people are calling him the new Paul Sevigny, he says, “I don’t know who Paul Sevigny is. I thought I was the new Paul Stanley. I don’t usually talk too much about the clubs. They carry themselves.”

Take Another Little Piece of My Bar, Now Baby! Janis Channels Beatrice’s Vibe [NYO]
NiteTalk: Cabin Down Below’s Jesse Malin Talks Shop [Niteside]

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Filed Under: openings, chloe, janis, jesse malin, nightlife, the beatrice, the cabin down below, the jane

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Shredded-beef mini-tacos at Sueños.

Each week on the Food Chain, we ask a chef to describe a dish he or she recently enjoyed. The chef who prepared the dish responds and then picks his or her own memorable meal. On and on it goes. Last week, San Francisco chef Jessica Boncutter had a moment with a Gorgonzola, pear, and escarole salad that chef April Bloomfield makes at New York spot the Breslin. What whets your appetite, April?

Who: April Bloomfield, chef at the Breslin
What: Shredded-beef mini-tacos
Where: Sueños, New York
When: January 2010

“I had these incredible tacos at Sueños that come as an appetizer. You get, like, six of them on a long plate with some shredded lettuce, and it’s a really nice braised beef that’s got a really nice sweet-and-sour sauce all over it. They come with queso fresco, some tomato, and they’re in a little handmade red-pepper crispy taco. They’re bite-size, and they’re the perfect balance of everything: meat, crunch, freshness, cheesiness — everything’s perfect about them. They really hit the spot when you want to be satisfied. When you have them, they’re perfect.”

Sueños chef Sue Torres explains the dish:

“There’s a story behind [the tacos], and that’s about my favorite nights eating as a child. If it wasn’t Italian, which was every Sunday, and if it wasn’t Puerto Rican, my third favorite dinner was tacos. We could only have taco night when my dad wasn’t home for dinner because he hated tacos, and for me it was a very fun time because I would be cutting up the tomato and lettuce, grating the cheese. It was a lot of fun.

Here, I wanted to re-create what my chef’s dream of those tacos would be, and that’s the barbecue-beef tacos. The lettuce and tomatoes were replaced with the pico de gallo, and instead of the Cheddar it used to be, it’s now a really great Mexican queso fresco very delicately sprinkled on top. The meat is a beef chuck roll, which is boiled with onions and celery, garlic, herbs. Once it’s boiled we shred it, and then every night we mix it in with the barbecue sauce. We make the barbecue sauce here — it’s super simple, ketchup, apple cider vinegar, chipotle chilies, a little bit of brown sugar, a little bit of aromatics like cinnamon. The tacos are like three inches long, as big as your little pointer finger, and it’s a one- or two-bite thing. You always have in every bite the perfect amount of crunch, a great textural difference with the sweet, savory, slightly smoky meat.”

Read more posts by Helen Rosner

Filed Under: the food chain, april bloomfield, sue torres, suenos, tacos

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Katy Sparks tells us she’s not the person behind rumors that Bussaco is in financial trouble, which owner Scott Carney accused her of being yesterday. “I haven’t spoken to the press at all about anything having to do with Bussaco,” says Sparks. “That I was waging some kind of campaign against it makes no sense because I was given 10 percent of the business upon joining the company and I only wish the restaurant survives.” Sparks declined to comment on how Bussaco is doing, and won’t say anything about why she left except that, “We really didn’t see eye to eye and didn’t have a meeting of the minds, and sometimes you can only find that out by working with each other.” Still, she wishes Carney well. Sparks will now continue focusing on her consulting business, though she says she wouldn’t rule out returning to full-time work with another restaurant.

Read more posts by Daniel Maurer

Filed Under: chef shuffle, beef, bussaco, katy sparks, scott carney

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