New York Restaurants

• Edible Queens is throwing a beer and meat party at Sunnyside Gardens Park on July 11. Samples of smoked whole hog, Peking duck, roasted lamb, and local craft beer will be available for tasting. Tickets for the shindig are $40 and can be purchased here. [Grub Street] • Brooklyn's Mable's Smokehouse wants to mobilize production of pulled pork and candied yams. The restaurant's owners recently launched a crowd-funding campaign via FairStreet to raise $8,000 to create a smoker on wheels. Mable's has twelve days left to meet its goal. [Grub Street] • Old School Brooklynin Carroll Gardens is now open for brunch on Saturday and Sunday, 11 a.m. to 3 p.m. The menu includes a prix fixe option: You can get unlimited bellinis, mimosas, draft beers, or sake bloody Mary’s with any brunch item. [Grub Street] • The West Village wine bar Vin Sur Vingt may be opening a new bar near Madison Square Park at Broadway and 26th Street. [Mad Park News] • On July 4 at noon, the Eventi Hotel Plaza will host a competitive hot-dog-eating contest featuring pro eater Kobayashi. [Grub Street] • South Williamsburg's Dressler has suddenly closed. [Eater NY] Filed Under: leftovers, dressler, eventi hotel, mable's smokehouse, old school brooklyn, sunnyside gardens park, vin sur vingt

[Photo: Montmartre/Henry Hargreaves] CHELSEA — At last, the garden bar and dining area at Gabe Stulman and Tien Ho's Montmartre is finally open. Take a peek at the picture above to get a sense of the space. It actually doubles the number of seats in the restaurant. [EaterWire] SOHO — Isola Trattoria & Crudo Bar is now hosting a "family meal" every Tuesday starting a 9 p.m. where guests can get $12 pastas and pizzas, $15 pitchers of Peroni, and $30 carafes of wine. [EaterWire] HELL'S KITCHEN — The Big Gay Ice Cream boys will host a Big Gay Brunch on at The Mercedes club on June 22. The party will feature food from Elizabeth Falkner, Dave Martin, Zac Young, and the BGIC duo. General admission tickets are $90. [EaterWire] EXPANSIONS — Geoffrey Zakarian is not done opening restaurants in New York. He tells Zagat: "I want to do a steakhouse in NYC. I've been looking and looking. We'll do it. The thing about New York is that it's never going away. " [Zagat]

Looks like fun. In what bizarro world does it make any sense whatsoever that the world-famous fast-casual purveyor of glazed riblet racks and Fiesta Lime Chicken salads would sell $45 tickets to an all-you-can-eat buffet in conjunction with Coney Island's biggest, grandest neptunian celebration of everything strange? The juxtaposition may be jarring, Jeremiah's Vanishing New York argues, but the brand-new neighborhood Applebee's promotion of the Coney Island Mermaid Parade is just indicative of the neighborhood's sanitized future. It's the kind of place where chain restaurants open on every block, and sharks eat the little fish, literally. The Mermaid Parade, of course, is a proprietary realm of cross-dressing lobsters and jumbo papier-mâché boobs and art and half-naked, body-painted people. It typically looks like this, and this, and this. But not like this. In short, it's not the kind of place you'd expect America's Favorite Neighbor® — now a full-fledged Mermaid Parade sponsor — to show up clutching a flyer that still bears the watermark of the stock photo agency it ripped the picture from, which happens to depict a glitzy crowd who happens to "look nothing like the scrappy, freaky, iconoclastic artists that epitomize Coney's mermaids and men," the blog reports. In other words, as some participants are out right now shopping for body glitter and nipple tassels, the restaurant is heavily promoting a day that's "all about family." In any event, to some, the spinach and artichoke dip is bound to taste a little off this Saturday. Applebee's & the Mermaid Parade [Jeremiah's Vanishing New York] Earlier: Post-Sandy Coney Island Chain-ifies With Applebee’s and Johnny Rockets Read more posts by Hugh MerwinFiled Under: fiesta lime mermaids, applebee's, coney island, mermaid day parade

1) Clinton Hill: The former Rope space on Myrtle Avenue is back in action, with Andrew McDowell of Williamsburg music club Pete's Candy Store opening a bar called Splitty there. As Brownstoner writes, the cocktails—separated into classics and "Splitty Specialties"—run 10 bucks, and it's got pastrami, mushroom, and Nutella steamed buns on offer. The space is designed to evoke the old-school summer camper/van aesthetic. Status: Certified Open; 415 Myrtle Ave., 718-643-2867. 2) Midtown: Kosher steakhouse The Prime Grill reopened last Tuesday, the company announced in an email. Originally on 49th Street, it closed in January to move up to 56th, taking over the two level, 400-seat space that formerly housed Beacon. Per Fork in the Road, the menu by chef David Kolotkin is pretty meat heavy, with sliders, flatbreads, and heartier entrées like a veal chop with peach fritters. Status: Certified Reopen; 25 W 56th St., 212-692-9292. 3) Tribeca: Tribeca Citizen gets word that the new Greek restaurant The Greek is opening for dinner service tonight. The Greek calls itself "the first ever gastrotaverna," with traditional taverna fare in a gastropub setting. Status: Opens Tonight; 458 Greenwich St. 4) Financial District: After a lengthy delay because of Hurricane Sandy, doughnut and sandwich shop Dough Re Mi has opened on Water Street at Coenties Slip. Per Midtown Lunch, it's open from 6 a.m. to 6 p.m. daily. Status: Certified Open; 36 Water St., 212-947-4400. 5) Lower East Side: Another long-delayed restaurant, Mi Casa Es Su Casa, opened last Thursday at 140 Orchard St., reports Bowery Boogie. Initially projected to open back in November, the 32-seat restaurant has a menu that jumps around from Spanish to Cuban to Ecuadorian. Status: Certified Open; 140 Orchard St. 6) Bed-Stuy: Karine Petitnicolas, better known as Superfrench, the owner of the eponymous vintage store in Bed-Stuy, has opened a little café called The Georges-Andre Vintage Café, reports Brownstoner. Everything inside the shop is apparently for sale, and in terms of food and drink it's got coffee, croissants, and baguettes. Status: Certified Open; 558 Halsey St. 7) Park Slope: Le Pain Quotidien opened last week in the former home of the French bistro Moutarde on Fifth Avenue. Per Here's Park Slope, it's got retail goods in the front with a 35-seat dining room in the back. Status: Certified Open; 239 Fifth Ave., 347-986-1131. 8) East Village: The Village Voice reports that a new Georgian restaurant called Oda House opened recently (per Yelp, looks like early May) on Avenue B. It has a menu full of Georgian standards, like khinkali (large soup dumplings), khatchapuri (cheese bread), and more. Also do check out the Georgian wine list. Status: Certified Open; 76 Avenue B, 212-353-3838. 9) Clinton Hill: Brownstoner learns that a new café has opened on Putnam Avenue in Clinton Hill, called Cinnamon Girl. It brews La Colombe coffee and sells a variety of baked goods, including croissants and vegan muffins and scones. Status: Certified Open; 18 Putnam Ave. 10) Harlem: Frederick Douglass Boulevard restaurant Savann soft opens today, writes Harlem Bespoke. This is the new location of the now-shuttered UWS Turkish restaurant of the same name. Status: Soft Opens Today; 2280 Frederick Douglass Blvd. 11) Midtown: Mini coffee chain Macchiato Espresso Bar has a new shop on Fifth Avenue at 46th Street. It opened a little under two months ago, with a menu of coffee, pastries, and sandwiches like the other locations. Status: Certified Open; 565 Fifth Ave., 212-557-5707. [Photo]

No. 7 Sub opened a new stand in Brooklyn Bridge Park earlier this year, which just launched breakfast today. It's got a sandwich with a piece of onion and potato frittata on half a loaf of bread for just $3, with additional ingredients available for just a couple of bucks more. With Oslo coffee and the full lunch menu also on offer, breakfast is served from 8 to 11 a.m. on weekdays. [EaterWire]

Eater scanned through all 1,360 NYC restaurants on OpenTable with reservations for two still available for tonight. There's still plenty to be had out there, including Marea, Betony, and Sushi of Gari. Here's the best of the bunch. Get 'em while they're hot: · Daniel (9:30) · Marea (7:00, 7:45) · Aquavit (730, 9:15) · Modern Dining Room (9:15) · Felidia (8:15) · Dovetail (6:30, 9:00) · Le Cirque (7:30, 8:45) · Café Boulud (9:15) · Four Seasons Pool Room (9:00) · Quality Meats (8:30) · Telepan (8:00) · Nougatine (9:00) · Lincoln Ristorante (8:00) · Sfoglia (9:30) · Salumeria Rosi UWS (8:30) · Red Rooster (8:00) · Quality Meats (9:00) · Boulud Sud (8:00) · Sushi of Gari UES (9:00) · Hospoda (8:00) · Betony (8:00) · La Mangeoire (8:00) · Ouest (8:00) · Benoit (8:00) · The Mark by Jean Georges (8:00) · Bar Boulud (8:00) · OpenTable [Official Site] [Marea by Krieger]

In their latest contest, Amir and Ben see who can go the longest without eating or drinking. Raisins aren't even allowed! As expected, starvation is a struggle for these two: They start seeing Bruce Willis in bread form. CollegeHumor's Favorite Funny Videos Read more posts by Sierra TishgartFiled Under: video feed, college humor, fasting

The M. Wells Steakhouse, which has been in the works for over a year now, is set to open in July, not far from the original diner, which closed back in 2011. The new place, located in what used to be an auto body repair shop in Long Island City, will seat about 80, and Chef Hugue Dufour tells the LIC Post that it will not only house a catamaran-building operation, but also a 24 square foot concrete trough full of live trout. Those very same trout will actually be on the menu, but the focus of the self-proclaimed "meat temple" will still be on steaks, poultry, and "European-style" cuts of meat. · M. Wells To Open Steakhouse Next Month [LIC Post] · All Coverage of M. Wells [~ENY~]

In the New York City restaurant industry, it's very hard to make it to the 10-year mark. Introducing 10 Years In, wherein Eater meets with the restaurateurs that are approaching this milestone to chat about the ups and downs of their decade in business. Up first: Marco Canora and Paul Grieco, the dynamic duo behind Hearth. [Daniel Krieger] The menu that Marco Canora and Paul Grieco served at Hearth on November 20, 2003, looks remarkably similar to the one that they currently offer today. Marco and Paul are strong proponents of the three-course a la carte experience. Over the years, they haven't cut corners in terms of the quality of the food they offer or the service they provide to guests. And, even in the darkest days of 2008, they never caved by adding a burger or shareable small plates to the menu, even though many of their esteemed contemporaries went that route. Eater recently sat down with Marco and Paul to chat about the challenges of running Hearth over the past 10 years, and where they're at right now. What was opening night like at Hearth? Marco Canora, chef and owner: It was really busy. There was a lot of opening buzz because of where we came from. I spent three-and-a-half years opening Craft, which got all kinds of accolades and James Beard Awards, and Paul had done a 10-year stint at Gramercy Tavern where he, too, won awards. Gramercy was just the shit back then, and it still is today. So, when we both came together to do this, there was a lot of attention, a lot of eyes, and a lot of interest. A lot of people were like, "What a team!" Hal Rubenstein was at New York magazine at the time, and he did the review. He used this metaphor about how the two presidents of the chess team are coming to the East Village to open their buttoned-up restaurant. 10 years ago, it was like, "These guys are going where, to do what?" It was a very different neighborhood. Admittedly, we were a little more buttoned-up than we are now. And, like everybody who starts out, we felt like we had a lot to prove. We were very serious, which is really not the way things are going now. We haven't really turned upside down or changed what we do in terms of the philosophy behind our food or the philosophy behind our wine and beverage, and all that stuff. I don't want to say we're doing the same thing, but we haven't changed massively in terms of the direction of what we do. Paul Grieco, owner and sommelier: Conversations began 12 months before Hearth opened. Marco was still working at Craft — your final day was October 1, 2003 — and I was out of work. I left Gramercy Tavern on October 2, 2002. I was out of work for over a year, so I had a lot more time to think about it. But we met and talked, and the two things that we spent the majority of the time talking about were raising the money for this place and the idea. And we took those two things away from Danny Meyer. His counsel is that when you open your own place, you need two things to be in play: you're fully capitalized, and you have a kernel of an idea of what the place is, and then everything you do can be tied back to that kernel of an idea. What Hearth was, for better or for worse, was fully formed at that moment in time. When we say that we haven't changed, it's because we haven't had to change, because the idea, at least for us, whether it has been received by the public or not, was fully vetted out. The idea then, on that Thursday night, is the same idea that we have now. You opened with a tasting menu in addition to the a la carte options. Were people ordering the tasting menu back then? Marco: It was very a la carte. You know, this was before the small plates craze. People were eating in that appetizer, entree, dessert-type format, and they were very comfortable with it. The small plates thing didn't really happen yet. What was the review process like? Marco: Nobody dogged us at all. They were all incredibly positive and they were

"I give up: a bird in the hand beats wandering around the bushes. I will lead if you will follow?" —cocktail personality, PDT barman, and author Jim Meehan announces himself to the wild, wonderful world of Twitter. [Twitter via Eater National]