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Rain

  1. Openings
    Alley Bar Opening: Tomorrow’s Another DayBlame it on the rain.
    By Kara Baskin
  2. In Season
    The Nation Is Facing a Serious Pumpkin Predicament!Flooding in the northeast, drought in the Midwest, and cool temps on the West Coast have all but wiped out this fall’s pumpkin harvest.
    By Collin Keefe
  3. The Other Critics
    Gaon Flavor-Bombs Gold’s Suburbs; Virbila Checks Out Chaya’s New ChefL.A. Weekly doubles down on Korean food, while L.A. Times approves of the work being done by Harutaka Kishi.
    By Hadley Tomicki
  4. Openings
    Ditch Plains Surfs Into Former BarBao SpaceMarc Murphy will open an Upper West Side outpost of his beachy eatery in the fall.
    By Daniel Maurer
  5. Empire Building
    Rocco Considers Opening Another Restaurant With ChodorowThe former reality stars have apparently buried the hatchet.
    By Angela Gaimari
  6. NewsFeed
    Rain Closes for Baoification; Hurapan Moves to AsianaMichael Bao (and possibly an oyster bar) is coming to the Upper West Side.
  7. Neighborhood Watch
    The Secret Lounge Under Merkato 55; New Amsterdam Market RepresentsBijou lounge hides beneath Merkato 55, and Le Pain Quotidien mobilizes staff for its big opening in Tribeca, in our daily neighborhood roundup.
  8. NewsFeed
    Michael ‘Bun’ Hunyh Signs On As Chef at RainMichael Hunyh may have found a restaurant home he can stay in, according to Gael Greene.
  9. Mediavore
    Manipulated Milk Prices?; Americans Still Throwing Food AwayPlus: Mesa Grill’s role in a forthcoming mystery novel, what Michael Huynh is up to, where Kid Rock eats barbecue, and more in our morning roundup of food news and gossip.
  10. Back of the House
    Most Influential Young Chefs Named, Presented With Tchotchkes Move over, Bouley! Step aside, Jojo! You’re so over. There’s a new generation of “emerging tastemakers,” at least according to Food Arts magazine and their friends at Sterling Meats. Sunday night, meat purveyor and magazine jointly fêted ten young chefs who, they predict, “will be influencing what, where and how we dine out on a national level.” The chefs were presented with framed, diploma-like certificates and envy-inducing Masamoto cobalt-steel knifes.