In the News: Recipes from King Restaurant

••• Detective Rick Lee of the 1st Precinct, who achieved notoriety during the Occupy Wall Street protest as the “hipster cop,” is retiring. (Perhaps his replacement will be more receptive to residents disturbed by overly amplified noise on Broadway.) —DNAinfo

••• What is it with celebrity chefs and FiDi? “Todd English has backed out of a much-touted plan to open a 230-seat, 6,000-square-foot, multilevel eatery at the W New York Downtown Hotel.” He joins Wylie Dufresne, who bailed on the AKA Wall Street (the Blue Ribbon group took the spot instead), and April Bloomfield and Ken Friedman of the Spotted Pig, who dropped out of the 70 Pine rooftop complex. —New York Post

••• Speaking of the Blue Ribbon Federal Grill: New York magazine says it’s opening in March.

••• Soho restaurant King got a feature in Bon Appétit. I don’t think the article is online—BA’s website is a puzzle—but here are the recipes: panisses with sage and lemon (below), fennel and celery root salad, watercress salad with mustard vinaigrette, slow-cooked pork shoulder with braised white beans, baked apples with prunes, almonds, and Amaretto. Two side notes: 1) I’d like to try King again, but it’s impossible to get a reservation at a decent hour, unless maybe you can get one by calling, but I refuse to return to that era. 2) Two of the recipes involve celery leaves and fennel fronds, neither of which are reliably available at a supermarket.



  1. Re celery leaves: can’t you just buy a head of celery and tear off the leaves?

  2. The photo is of the carta musica, not the panisse!