••• “The latest Architect’s Newspaper takes a long look at all the development action down in Lower Manhattan, including—with an assist from the Lower Manhattan Construction Command Center’s crazy 4D map o’ the future—a map of every project (residential, commercial, institutional and otherwise) south of Canal Street. Even the stalled stuff! It’s an overwhelming look at the Lower Manhattan of the future.” (Curbed)

••• Sam Sifton of the New York Times loved Tamarind Tribeca, bestowing two stars on it: “In London, where marvelous Indian food is as much a part of the culinary landscape as French restaurants or steakhouses are here, Tamarind Tribeca might rate a pleasant shrug. But in Manhattan, it is shaping up to be the best thing to happen to Indian food since Hemant Mathur and Suvir Saran opened Devi in 2004.”

••• Time Out New York, meanwhile, likes Terroir Tribeca: “While the vino [who says that?] is the obvious draw, Canora’s excellent food menu—unctuous [yum?] bone-marrow toasts, lamb sausages swaddled [like babies in diapers?] in sage leaves and a deeply mineral Creekstone Farms steak—makes Terroir as good a place to eat as it is to drink. Old-world winos [German bums?] may scoff at Terroir’s populist positioning [dude, it’s in Tribeca], but for those of us put off by the snooty ceremony of wine-bar culture, it’s a refreshing change of pace.”

••• “Hot Clay Oven, an Indian-fusion restaurant with aspirations of becoming a chain, will open its fist location at 101 Maiden Lane.” (Grub Street)

••• “Capsouto Frères has added a Combier Rouge Cherry Soufflé to its menu, made with fresh cherry jam, crème anglaise, and Combier Rouge liqueur cherry sauce. The dessert costs $10.50 and is available through the end of August.” (Grub Street)

••• 92YTribeca‘s program associate, Maya Wainhaus, shows us her week in Time Out New York.