End of the Line for Ureña; Rocco Admits Douche-baggery

Alex Ureña is closing Ureña and turning it into “a bistro-style eater called Pamplona.” The modern Spanish curse continues! Now Suba alone carries the banner. [Eater]

Rocco DiSpirito doesn’t seem to mind being called a douche bag: “I was thinking he must have worked for me to know I’m a douche bag,” the chef tells Nina Lalli. [VV]
Related: Joey, Latest ‘Top Chef’ Non-Winner, on Why Rocco Is a Douche Bag

On his Top Chef blog Tony Bourdain has some wise words to console Joey: “Joey’s the chef of a damn famous restaurant in New York freakin’ City. The place every ambitious cook and chef hopes to work — in the big leagues. So he’s already a ‘Top Chef’ — and already a winner in my book.” [Bravo]
Related: Adam Platt Finds the Moral in Last Night’s ‘Top Chef’

Elevated Greek food, as articulated in particular by Anthos’ Michael Psilakis, is the latest wave of culinary innovation, thanks to its healthiness and simplicity — and the fact that there are a number of really talented Greek chefs out there right now. [NYDN]
Related: Psilakis Seeks Site for a Late-Night Downtown Restaurant — and a New Dona

Fast food still has way too much trans fat, a health organization claims, having found high amounts of the dreaded stuff in various French-fry samples. [NYT]

The Nobu restaurants join the ever-growing group of restaurants being sued by their employees for withholding tips. [NYT]

End of the Line for Ureña; Rocco Admits Douche-baggery