RYU Opens a Snack Window; Num Pang Gives Back With Floyd Cardoz

Rosemary’s in the West Village will start serving brunch Saturday and Sunday from 11 a.m. to 4:30 p.m. Brunch menu highlights at the Italian restaurant include spaghetti di funghi with oyster mushrooms, prosciutto, and a poached egg as well as eggs Benedict with house-made coppa cotta and focaccia biscuits, both $14. [Grub Street]

RYU, the meatpacking restaurant from Scott Disick and Fatty Cue’s Jesse Carmac, is opening a “snack window” this weekend. If you like Keeping up with the Kardashians — and Disick, by extension — swing by the window Saturday at 2 p.m., when he’ll be serving pork tonkatsu, teriyaki cheese steak, and other Japanese-inspired to-go items. The window will be open every Thursday through Saturday, 12 p.m. to 4 p.m. and 12 a.m. to 4 a.m. And just in case hours are hard to remember, a red light above the unassuming window on Greenwich Street will let the neighborhood lunch crowd and late-night clubgoers know when it’s open. [Grub Street]

• Daniel Boulud has named new executive chefs at Bar Boulud and DBGB Kitchen & Bar. Olivier Quignon will move from his executive chef position at DBGB to take over for executive chef Damian Sansonetti at Bar Boulud. Chef Eli Collins will be promoted to executive chef at DBGB. [Grub Street]

• The 82nd Street Partnership in Queens is launching Viva La Comida!, a food and music festival at Dunningham Triangle in Jackson Heights. Restaurants along 82nd Street will spill out onto the sidewalk, and food trucks and vendors including the Arepa Lady, Tortas Neza, Chipper Truck, and Patacon Pisao will set up shop. There will also be a pop-up craft market inside Jackson Heights Cinema. Viva La Comida! will take place on Friday, September 21 from 4 to 9 p.m. Entrance is free, and you can expect some special prices on food. [Grub Street]

• The team behind Boerum Hill’s Building on Bond opened Palmer’s, a gourmet diner, in the bottom of the Avalon Fort Greene apartment building last month. [Zagat Buzz]

Num Pang is teaming up with Floyd Cardoz to benefit charity as a part of their Chefs Give Back series. Both Num Pang shops will serve the Cardoz Pang — black-pepper lamb braised in yogurt and spices on a toasted semolina baguette with chili yogurt, pickled red cabbage, carrots, cucumber, fresh cilantro, and mint. The sandwich sells for $9.25, $6 of which will go to the Young Scientist Foundation, an organization encouraging kids to discover a passion for science, and Tuesday’s Children, a nonprofit that provides support and services for children affected by 9/11. [Grub Street]

The National in the Benjamin Hotel is celebrating the hazelnut the entire month of September. Executive chef Paul Corsentino has created a hazelnut-focused menu that includes breakfast, brunch, lunch, dinner, and dessert items. A portion of the proceeds from hazelnut dishes will be donated to City Harvest. [Grub Street]

Dekalb Market is hosting the Omnivore Food Festival September 22 through the 23. At the festival, International Young Cuisine representatives and up-and-coming chefs will pay tribute to New York’s underground culinary scene with master classes and demonstrations, with a closing party full of good food set to music. [Grub Street]

• There’s lots of news coming from Mile End today. The sandwich shop’s website just relaunched with a blog and an online shop, where you can get the newly released Mile End cookbook and, eventually, baked goods and deli specials. They’ve also released a catering menu, just in time for the High Holidays. Gefilte fish, braised brisket, tsimis, and honey cake can be purchased à la carte or as part of a $40 per person family meal. Order before September 10 for Rosh Hashanah and before September 19 for catering for Yom Kippur. [Grub Street]

• Beginning this month, the Lambs Club will have Sunday Jazz Brunch from 11 a.m. to 2:30 p.m. This Sunday, enjoy a caramelized mushroom omelette or lemon ricotta pancakes while listening to the Avalon Jazz Band. [Grub Street]

RYU Opens a Snack Window; Num Pang Gives Back With Floyd Cardoz