Restaurant High Trains Chefs of the Future; Les Halles Takes a Beating

Welcome to Food and Finance High, which trains New York’s future chefs and restaurateurs. They diligently study the work of Dave Thomas, the origins of pizza, and read Fast Food Nation in preparation for the job market. [NYT]

Les Halles is taking a beating: They’ve got a Department of Health closure uptown and construction troubles downtown . [NYP]

The Red Hook ball fields, home to one of the city’s greatest gatherings of Central and South American food vendors, may finally see the trucks roll in this Sunday. [Eat for Victory/VV]

Landmarc’s downtown and Time Warner Center locations are wine drinkers’ paradises, abounding with bargains: “Another restaurant can mark up a bottle by $60 while we take $20, but we are going to sell three times as much wine,” owner Marc Murphy is quoted as saying. “The only one who doesn’t benefit is the waiter, who has to work harder at pulling so many corks.” (The jokes are cheap, too.) [NYS]

BondSt, recovering from a devastating fire, will be opening sooner than expected. [Eater]

The Upper West Side’s Land Thai quietly opens an UES sequel. [NYS]

Hideki Nagata, formerly at Hatsuhana, has taken over as executive chef at Caviar Russe in midtown, which actually has a pretty extensive sushi program. [NYT]