Bouley’s New Japanese Restaurant Off the Chain; ‘Top Chef’ Producer Tells It Like It Is

The restaurant that David Bouley plans to open next year with Japan’s largest professional cooking school will be a multilevel space featuring a robata grill, a Japanese room with Western touches, and a kaiseki dining room serving Kyoto-style seasonal tasting menus. [NYT]
Related: David Bouley to Open Restaurant With Japan’s Top Cooking School

Scott Bryan has left Veritas, and not for 10 Downing Street, apparently. And, in underwhelming FloFab news, Daniel Boulud still hasn’t chosen a name for his master’s burger restaurant, and Lever House’s Deborah Snyder is the new pastry chef at Alto and L’Impero. [NYT]

The executive producer of Top Chef answers questions about cheftestants who hook up and challenges that didn’t make the cut. [NYDN]

Just about everything is okay with Top Chef’s Casey, from Hung’s personality to her boyfriend’s new K-Fed status. [Eat for Victory/VV]

Market Table has what “may be the best hamburger bun in New York at the moment” for its LaFrieda ground beef. [Ed Levine Eats/Serious Eats]
Related: Shake Shack Hamburger and Little Owl Pork Chops Can Soon Be Yours

Padma’s new cookbook, Tangy Tart Hot & Sweet, features “picture-perfect pages featuring plenty of Lakshmi” but also international recipes like the one here including hot-and-sour tomato broth with shrimp and cast-iron chicken with preserved lemons. [NYDN]

In honor of Columbus Day, Cuozzo takes a look at the (wonderful) state of Italian food, a.k.a “polyglot New York City’s national cuisine.” [NYP]

Bruni returns to the subject of restaurant names in order to praise the catchy and self-explanatory BarFry and admits his fondness for Basta Pasta. [Diner’s Journal/NYT]

Filming starts tomorrow in Madrid for the Paltrow-Batali (and Bittman) food extravaganza where “the stars were each given a different kind of Mercedes to tool around Spain in ” [Mouthing Off/Food & Wine]

Bouley’s New Japanese Restaurant Off the Chain; ‘Top Chef’ Producer