McNally Restoring, Not Modernizing, Minetta; Weekend Happy Hours

Carroll Gardens: The Clover Club’s encyclopedic drink menu is pretty interesting for those “uninitiated to the nuances of high-class cocktails.” [Bottomless Dish/Citysearch]
Chinatown: The former East Side Cafe diner will be reopened as a spot called Cafe Petisco. [Eater]
East Village: Belcourt has introduced a daily oyster happy hour from 4 p.m. to 7 p.m., with a half-dozen oysters for $10, plus half-price hooch. [Zagat Buzz]
Soho: The family behind Lombardi’s has opened a little café called PetalBelle on Sullivan Street, between Houston and Prince streets, where they’re serving patisseries from Balthazar and traditional Belgian waffles baked with pearls of sugar in the batter. [Thrillist]
Lower East Side: Bondi Road offers some funny-sounding but equally awesome deals throughout the week, like Shark-Attack Sundays, with $10 shark steaks and $10 pitchers of “beach juice”; an all-you-can-drink $15 brunch with unlimited Foster’s, greyhounds, and screwdrivers; and Barramondays, when barramundi fillets are $10 and cocktails are $5. [Grub Street]
Midtown: There’s an expensive restaurant where the sommelier poured a really bad Pinot Grigio as the first wine in a pairing and wouldn’t take it back. Anyone else feel recently scammed by a sommelier? [Mouthing Off/Food&Wine;]
Murray Hill: Pamplona has an all-night happy hour on Saturdays, with glasses of sangria or wine for $5 and mojitos for $6, from 5 p.m. until close. [Grub Street]
West Village: Since Keith McNally says he’s not going to change the look of Minetta Tavern, he offers this response as to why construction is taking so long: “There are…parts of the tavern that have been ‘modernized’ over the past 25 years in a manner which I found sufficiently disturbing to make me decide to replace them with something much closer to their original state.” [Villager]
Upper East Side: Frank Bruni and his cohorts are not fans of Allorro’s fried pasta, which a “pessimist would call rock-hard and an optimist would call super-crunchy,” or any of the food, really. His first impressions are in stark contrast to Steve Cuozzo’s recent rave. [Diner’s Journal/NYT]