In the News: Penthouse Listed for $59 Million

••• “The proposed changes to the open space outside Lower Manhattan’s iconic 140 Broadway have been tabled, at least for now. The Cultural Landscape Foundation, an education and advocacy organization, learned on Friday that the proposed changes would no longer be discussed at the Landmarks Preservation Commission’s public meeting on February 6.” —Curbed

••• The penthouse atop 100 Barclay has been put on the market for $59 million: “The roughly 14,500-square-foot home has a great room that measures 96 feet by 33 feet. That would make the room larger than the average American home.” I saw it back when it was totally raw—amazing space. —Wall Street Journal

••• “Local elected officials are calling on the city to resume formal talks—last held more than three years ago—on the redevelopment of the South Street Seaport.” —Tribeca Trib

••• “At the January 23 meeting of Community Board 1, James Kaplan, president of the Lower Manhattan Historical Association, previewed what he described as, ‘our newest and greatest upcoming project. We will be applying for a co-naming of South William Street, in front of Millennium High School, in honor of the Mill Street Synagogue, which was the first synagogue in North America.” —Broadsheet

••• Chef Eric Korsh on leaving North End Grill and what he has planned for Racines: “The food that I really want to cook is very simple, ingredient-driven, minimal-component French food. [Departing chef] Frédéric Duca makes beautiful, beautiful food, and I think that with him going back to France, there’s an opportunity for them to rethink things a bit. We started talking a while ago, I don’t know, I really got along with Arnaud [Tronche], and when I heard Pascaline [Lepeltier] was coming on, it all fell into place. In terms of the food at Racines, I think, you know, a traditional six- and six- or seven-item—as in apps and entrées—menu is something I’m going to be focusing on: craveable and generous, but also, maybe, on the lighter side. At the end of the day, I always run home to anchovies and garlic and olive oil, and as little heavy cream as I can use. There’s nothing better than a grilled lamb chop with savory anchovies and lemon.” P.S. Why do websites consistently refer to Racines as a wine bar? It’s a restaurant. —Grub Street