Some desserts you’ll be able to try when Will Goldfarb starts serving at the new Dessert Studio at Michel Cluizel this Saturday include “white chocolate gelato drizzled with olive oil; Indonesian vanilla ice cream with American caviar; and chocolate-hazelnut cake with apricots and brown sugar ice.” Okay, we need to take a cold shower. [NYT]
Related: Cluizel, Goldfarb to Join Forces in Dessert Pact
1OAK really is close to opening, maybe two or three weeks according to one random construction worker — or is that four to six weeks? [Imbible/Citysearch]
Related: Until 1OAK Opens, Look for Richie Akiva at Scores
New French wine bar Solex is shaping up to be in competition with Momofuku 2.0 for the title of late-night chef hangout. [Mouthing Off/Food&Wine;]
Stereo joins the nightlife migration downtown; the club is eyeing a spot on the West Side near Canal Street. [NYP]
Related: In the Latest Round of Clubland Musical Chairs…
Cookbooks from Bubby’s and Babbo’s pastry chef Gina DePalma can put an end your perfect-Thanksgiving-pie search. Just check out these recipes for whiskey-apple crumble pie and a cranberry tart with cornmeal crust. [NYT]
“David Bouley and Kurt Gutenbrunner put schnitzel back on the map,” and now the fried cutlets are seeing a revival around restaurants like Swifty’s and hipstaurant du jour Radegast Hall & Biergarten in Williamsburg. [NYP]
If his recipe looks too difficult, you can actually eat Joe Ng’s Peking turkey at Chinatown Brasserie. [NYP]
Related: The Globalist’s Thanksgiving
Of the 100 best Chinese restaurants in the country, eleven are in New York City. Holla! [NYP]
