EaterWire: Updates on Corton and Secession, A Verdict on New York Hot Dog and Coffee, and More - NBC New York

EaterWire: Updates on Corton and Secession, A Verdict on New York Hot Dog and Coffee, and More

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    NEWSLETTERS

    EaterWire: Updates on Corton and Secession, A Verdict on New York Hot Dog and Coffee, and More

    TRIBECA— Contrary to a number of reports up today, Drew Nieporent tells us Corton is definitely not opening this weekend. We will take his word for it for now, but consider the place under constant Eater surveillance. [EaterWire]

    TRIBECA— Meanwhile in another part of Tribeca, progress is being made at the Bouley Empire. He tells Grub St. he plans to open Secession (the revamped Danube) by the end of the week—by Monday at the latest—and gushes about the menu "It's the kind of food a chef likes to eat when he's not cooking. Some Italian dishes with Cesare Casella, who's helping me with some programs. And raw shellfish, lots of things from the region. It will change very quickly as the seasons change..." [GS]

    WEST VILLAGEEd Levineweighs in on the newly opened New York Hotdog & Coffee and its bulgogi dog: "The Bulgogi Hotdog is an inspired creation. My initial skepticism was quickly replaced by the realization that the bulgogi dog is one tasty tube steak. Move over, chili, there's a new hotdog topping sheriff in town." [SE]

    MEPA— Today Paradou is giving away free bottles of wine to all their diners in honor of the financial crisis: "...today, Monday, September 22, we're offering a complimentary bottle of wine with every dinner reservation as our way of saying 'Boy we're glad last week is over!!!'. We've had an overwhelming response to this, but do still have limited availability before 7:30 and after 9PM." [EaterWire]

    SOHO— Over the weekend NYMag and the French Culinary Institute held the "New York Culinary Experience," a series of hands on workshops with NYC chefs. Above, hamming it up for the cameras, we've got Cesare Casella, who is actually Dean of Italian Studies at the International Culinary Center and Johnny Iuzzini, pastry chef at Jean Georges. [EaterWire]