Cuozzo fantasizes about the possible successes Jeffrey Chodorow could develop if he signs a lease on the enormous space at Broadway and 63rd Street. They include stellar risotto, traditional dim sum, and haute Lebanese — if only he doesn’t “blow it on another howler like Rocco’s or a limping dud like Kobe Club.” [NYP]
A Queens dumpling celebrity, a chef in northern China before transplanting to the U.S., has been persuaded to supply her specialty to TKettle on St. Marks Place. Get there early, though; she’s only agreed to hand-make 1,000 per day for the bubble-tea shop. [Eat for Victory/VV]
The book of chefs’ last suppers could have sequels spotlighting actors or musicians, but we can’t imagine any of their portraits looking as good, or as weird, as Wylie Dufresne’s cheesy centerfold. [NYS]
Related: Eating the Last Supper
Thomas Keller can add philanthropist to his résumé as chef, restaurateur, entrepreneur, and brand name; he’ll host the March of Dimes Gourmet Gala at Per Se next Tuesday with honorary chair Ruth Reichl. [Restaurant Girl]
The best stud cater-waiters can make upwards of $100,000, but they have to be male, and they’ve gotta be hot. [NYO]
Community Food & Juice opens Friday in case you want to have a look at the menu. [NYT]
Related: Clinton Street Baking Co.’s Brunch Comes to Columbia: More Exciting Than Ahmadinejad!