Battle of the DBs in Forest Hills; JFK to Get the Gourmet TreatmentNever you been to Daniel Boulud’s new restaurant in Forest Hills? That’s because there isn’t one. But Danny Brown’s db wine bar and restaurant sounds close enough to db bistro moderne that the great chef’s copyright is threatened. [Diner’s Journal/NYT]
Travelers at JFK airport won’t have to get by on chili dogs much longer – a Todd English eatery, a wine bar, an oyster bar, and more high-end venues are on the way. [NYP]
Seamus Mullen is more at home with the elevated cooking at Suba than the rustic style at Boqueria: “It was like getting back to basics that I never really had.” [Restaurant Girl]
Staffers at Charlie Palmer’s Kitchen 22 found out the place was closing yesterday via a cell-phone call telling them they were now out of a job. Nice. [NYP]
Katz’s may be threatened by condo development, but pastrami still has secure fortresses in the outer boroughs. [Gothamist]
Related: Mother of Mercy! Is This the End of Katz’s? [Grub Street]
Restaurant I.D.-Theft Ring Exposed; Ted Nugent–Influenced CuisineWaiters in 40 restaurants formed a huge identity-theft ring, recording credit-card numbers and making $3 million in purchases. [Fox NY]
Donald Trump gets a sweetheart deal from the state to build Trump on the Ocean, a huge restaurant and banquet hall, on Jones Beach. [Newsday]
Chef J.J. Rachou is still feeling the sting from his Department of Health closure and can’t bring himself to reopen Brasserie LCB yet. “If you lift every can, you find a cockroach,” he says. [NYT]
De Marco’s May Close Forever; Let Them Make Foie Gras!The Department of Health rampage claims its most eminent victim yet: the venerable Brasserie LCB (formerly known as La Cote Basque). Apparently chef Jean-Jacques Rachou had a few things to say to the inspectors when they arrived. [NYP]
According to the owner’s father, DiFara legend Dom De Marco, De Marco’s Pizza may close permanently in the wake of the recent shooting. [NYP]
A more palatable way of making foie gras: Let the geese gorge themselves. [BBC via Chow]
Forget the Glaciers. Will Our Children Be Able to Enjoy Stews?
Clive Thompson’s November article about the warming of New York seems more and more apropos — birds that should be in Miami are luxuriating in the park, and New York has just experienced its first snowless November and December since Rutherford B. Hayes was president. But like everything else, global climate change comes down to just one thing: How’s it going to affect our dinner? Specifically, what will become of the rich, heavy cold-weather dishes that are the boon of the bitter-cold winter months? We’ve taken a look at how three restaurants — Savoy, Brasserie LCB J.J. Rachou, and Ouest — are coping with the winter warmth. All quite differently, as it turns out.