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Ex-Ramsay Chef Taking Over Allen and Delancey; High-End Chinese Fading Fast

Neil Ferguson, the former chef at Gordon Ramsay, will be in charge of the kitchen at Allen and Delancey when the place finally opens in September. [NYT]
Related: Allen and Delancey Tripped at the Finish Line, Won't Open

The city’s Chinese fine-dining restaurants are on the run, the victims of changing tastes, high costs, and slim margins. The East Side’s Sichuan Pavilion just went under, and even the genre’s grande dame, Shun Lee Palace, is now peopled mostly by seniors. [NYS]

Organic chef Matthew Kenney, best known for his acrimonious exit from Pure Food and Wine, is back in town and preparing to open a retail prepared-organic-foods business. [NYS]
Related: Raw Foodist Sarma Melngailis Drinks Grapefruit Sake Mojitos Before Noon

Gordon Ramsay did quite a rescue job on Dillons for his new TV show: The midtown restaurant is still reeling from it financially. [NYO]

Formerly exotic and upscale foods are moving into the mainstream via national chain restaurants faster than ever before. Although wasabi salmon still can’t make it over the hump. [NYT]

Good news for truffle hounds: The recently planted black-variety Australian crop has quadrupled, which means that black truffles are no longer just available in winter months. [NYT]

A typical small-business owner goes through a lot of effort and expense to show at the Fancy Foods Show — but it can be worthwhile if his product gets noticed. [NYDN]

Parea may or may not have given up the ghost. They claim to be closed for unspecified “renovations.” [Eater]

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