In the News: Chipotle Menu Upgrade

••• Finally, something besides those ratty bell peppers. Chipotle “uses tofu made by the Oakland-based Hodo Soy Beanery for its vegan ‘Sofritas’ option, which makes its official debut at Chipotle locations in New York and Boston on March 3.” That’s Monday. “Sofritas can be deployed in bowls, burritos, and tacos, and are described as ‘organic shredded tofu braised with chipotle chilies, roasted poblano peppers and a blend of aromatic spices.'” —Grub Street

••• “Angry low- and middle-income tenants at the three-building, 1,300-unit [Independent Plaza North] complex say their landlord places higher priority on apartment repairs for market rate renters, leaving them with sluggish service and worse living conditions.” —Downtown Express

••• Community Board 1 opposed the plans by the old AT&T building (32 Sixth Ave.) to put a 60-foot-by-20-foot diesel generator on the landmarked building’s 22nd-floor setback. —Downtown Post

••• Everything you ever wanted to know about 5 Beekman, a.k.a. Temple Court, soon to be a hotel with an adjacent condo tower. —Curbed

••• “A woman lost sight in her right eye after being smashed in the face with a bottle at the Soho nightclub Greenhouse last weekend, police and prosecutors said.” —DNAinfo

••• Eater visits Navy, new Soho restaurant from Smith & Mills partners Matt Abramcyk and Akiva Elstein.


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