Bar Carrera Getting Bigger in the East Village; Did We Mention Bar Blanc Is LikeAstoria: Tell Astorya doesn’t seem to be reopening anytime soon. [Joey in Astoria]
Clinton Hill: Green Planet has opened with its shelves stocked with vitamins and drink mixes, but some still hope that actual produce could turn up. [Clinton Hill Blog]
East Village: The sliver of a Spanish restaurant Bar Carrera is expanding into the space next door. [Eater]
Midtown West: South Gate has nifty, hand-held, touch-screen wine lists, which sound similar to the bar-top ones at Adour. [Zagat]
West Village: Lucky couples (or specifically, husbands) who scored a table at One If by Land this Thursday will find the food finally on par with the carriage-house setting now that Picholine alum Craig Hopson is manning the beef Wellington and adding his own dishes — like Gruyère gnocchi with wild Burgundy snails — to the menu. [Bottomless Dish/Citysearch] Danyelle Freeman labels Bar Blanc “an ambitious restaurant in a laid-back disguise,” almost like a watering hole with restaurant-caliber cooking. [Restaurant Girl]
Related: One If by Land Breaks Out a Bar Menu, and Not a Minute Too Soon
Neighborhood Watch
Plate of Pig Liver Silences Bruni in Nolita; ‘Top Chef’ Contestant’sAstoria: Coffee and desserts are available at Tell Astorya Cafe on 28th Avenue during events including Friday’s Independent Film nights and afternoon jazz on Saturday. [Joey in Astoria]
Clinton Hill: Former Top Chefer Josie Smith-Malave has named her restaurant on Waverly and Greene Speakeasy. [Clinton Hill Blog]
East Village: The food-feature documentary King Corn opens today at Cinema Village. [Cakehead]
Flatiron: Centro Vinoteca’s Anne Burrell, Heather Carlucci-Rodriguez of Lassi, and Dos Caminos chef Ivy Stark will be cooking for next Thursday’s benefit for Women Chefs & Restaurateurs at the Prince George Ballroom. [Gothamist]
Greenwich Village: Gray’s Papaya on 8th Street has endorsed Bloomberg for president because “he talks the talk, and he’ll walk the walk.” [Blog Chelsea]
Nolita: Frank Bruni is actually at a loss for words to describe a favorite dish that Frank DeCarlo serves at Peasant: “the suckling pig liver will fascinate you because it tastes so very much like other liver you’ve had and yet … and yet … different, but in ways that are tough to pinpoint.” [Diner’s Journal/NYT]