In the News: Marco Canora

••• More on the Conrad hotel replacing the Embassy Suites. Two questions: 1) Are they going to raise the ceilings in the rooms? Because if not, good luck charging luxury rates. 2) And the article says the Four Seasons on Church is scheduled to open next year—but anyone who has checked out the giant pit at 99 Church (Park and Barclay) knows that that ain’t happening. I guess the second point wasn’t a question. (Crain’s)

••• And more on Pelea Mexicana, now open in the old Bar Artisanal space: “One thing working in its favor is a happy hour from 5–7 p.m., which touts all-you-can-eat tacos for $15 (they are typically $15–19 per order), $3 chorizo queso fondido (usually $9), as well as frozen margaritas for $8 and $4 Mexican draft cervezas.” (Zagat)

Marco Canora (courtesy Eater)

••• Eater interviews chef Marco Canora of Terroir: “When we opened in Tribeca, there wasn’t a wine bar”—that’ll be news to Vino Vino—”and it’s one of the highest income zip codes in New York, tons of discretionary income, and a lot of wine lovers. Every restaurant in Tribeca is a proper restaurant: apps, entrees, dessert, a very formal experience. We were the first guys to do a restaurant with no pretense: a plate of olives for three bucks, a glass of wine for eight, and you can just sit there for an hour. And the neighborhood has totally embraced it. Customers run the gambit—from the four tops that splurge on wine and stay for three hours to the people just coming in for some olives and half-glass of wine.”

••• An analysis into the record of Nouriel Roubini: “Roubini may be the most recognizable economist on the planet. He’s a New York University professor, with the nickname ‘Dr. Doom,’ who is famous for soirées in his Tribeca loft that attract a combination of attractive foreign women and financial celebrities.” I’m going to spend a minute thinking about “financial celebrities”…. (New York Post)

••• Actor (and Tribeca resident) Michael Imperioli recommends places in New York City, among them Edward’s, T. Kang Tae Kwon Do, and Roc, about which he said: “They buy the greatest ingredients, the greatest produce and meats, and it’s cooked to the highest quality. It’s very Italian, real Italian.” (New York Post)


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