A Recession-Proof Restaurant Scene?; Death & Co. Owner Disgusted by Hassles

With all the exciting new restaurants opening in town, you’d never know there’s talk of a recession. But Frank Bruni figures anything opening now was planned a few years ago in better economic times, which makes us worry about restaurant openings in 2010. [NYT]

Death & Co. can continue to operate until mid-April, but don’t expect owner David Kaplan to produce any more nightlife destinations after that: “I’ll never open another bar, another restaurant, a deli, a fucking bodega — I’ll never open up anything ever again in New York.” [NYO]

The current cocktail craze has led to a lot of handmade – and therefore illegal – ingredients being mixed into drinks. Marijuana-infused gin, anyone? [NYP]

Artisanal butters continue to grow in popularity as gourmets discover their unique flavors and nuances and, in the case of chefs, put them on their menus at restaurants like Momofuku Ssäm Bar and Per Se. [NYT]

Top Chef winner Hung to cook at a kosher restaurant for a month. And the reason for this is…? [Eat for Victory/VV]
Related: ‘Top Chef’ Winner Hung Shows Off His Knife Skills

If you’re tired of the Recession Special at Gray’s Papaya, here are some other ways to feed yourself on the cheap. [TONY]