It Isn’t Easy Being Green; Grayz on the Stun Line

There are a few basic steps that restaurants and bars can follow to be considered “green,” but they don’t happen automatically.[TONY]

Steve Cuozzo leads Gray Kunz’s new cash cow to the slaughter, calling Grayz a draw “for suits wanting a slicker sandbox for babe-wrangling than nearby Connolly’s.” [NYP]
Related: Gray Kunz Finds a Sweet New Business Model

The Frankies of Spuntino fame have a third restaurant planned in Brooklyn and a new cookbook on the way. [Eater]

Les Dames d’Escoffier is a powerful secret society composed of the food world’s most formidable women. [NYDN]

In an attempt to identify Manhattan restaurants with entrées under $20, Bruni lists Blaue Gans, August, and Resto as his budget-conscious picks (all restaurants with prices just above $20). [Diner’s Journal/NYT]
Related: New York’s Best Cheap Eats [NYM]

Fergus “Nose-to-Tail” Henderson considers pig’s head the perfect romantic meal for two because “It’s lovely to have a little golden head on the table, smiling between you and your loved one.” [TONY]
Related: Fergus Henderson to Cook Tomorrow at Savoy, Wednesday at the Spotted Pig

Laurent Tourondel is taking BLT Steak to Hollywood. [LAT]

The Village Voice’s “Best of NYC Treats and Eats” basically fantasizes about bizarre last-meal picks for famous (dead and alive) people. [VV]

Serious Eats has declared today National Meatloaf Appreciation Day and is accepting submissions for loaf recipes. [Serious Eats]

Nino’s in Carroll Gardens may have changed hands, but the old-school spot will keep making pizza pies. [NYDN]

It Isn’t Easy Being Green; Grayz on the Stun Line