The soft-serve flavors (red velvet, carrot cake, and cream-cheese frosting) aren’t the only new thing in Momofuku’s world. We’ve just learned that Colin Alevras, the former Tasting Room chef who brought wine kegs to DBGB, has left Daniel Boulud’s restaurant to become the beverage director for the Momofuku Group. A DBGB rep confirms: “Colin Alevras did an amazing job establishing the unique beer and wine program we offer at DBGB Kitchen and Bar. He has recently moved on and taken on the role as Beverage Director at the Momofuku Group. Our Wine Director, Daniel Johnnes, is still determining which candidate will join DBGB as the new sommelier. Until then, Mr. Johnnes will be overseeing the program.” It’s uncertain what Alevras has in mind for Momofuku (we’ll let you know when we find out), but this much is certain: On March 13, he’ll moderate a panel discussion on sustainable seafood at the 92nd Street Y. Tickets here.
