••• “Finally throwing its doors open next Tuesday, Shake Shack arrives in the West Village at 225 Varick St. [at Clarkson]. The Innovation Kitchen will also open on its lower level, acting as the hub for all Shake Shack menu development. It’s a little different from other locations of the global burger chain. Recipes cooked up in the test kitchen will also occasionally be served upstairs on the West Village’s menu before then rolling out to other locations.” —Eater

••• “On the morning of September 11th 2001, passenger ferries (and tugs) helped evacuate thousands from Lower Manhattan. Each year on September 11th ferries gather just off North Cove and blow their horns for one minute to commemorate those lost that morning in the towers.” The video is oddly moving. —Broadsheet

••• “The de Blasio administration plans to announce a rezoning effort in Soho and Noho this fall—including a strategy to minimize controversy. It may be wishful thinking. The Department of City Planning, working with Manhattan Borough President Gale Brewer and Councilwoman Margaret Chin, seeks to tackle a longstanding issue in the neighborhoods: Ground-floor retail and residential apartments have become common, but they are not allowed under industrial zoning rules still on the books in Soho and part of Noho. The discrepancy has complicated property ownership and led to unpredictable growth.” —Crain’s

••• Recent thefts in the area. —Tribeca Trib

••• “A new State law, sponsored by Assembly member Yuh-Line Niou, which extends health benefit for first responders to the terrorist attacks of September 11, 2001, was signed into law by Governor Andrew Cuomo last Friday.” —Broadsheet

••• “Jason Scott—who is the co-founder of the Swillhouse Group in Sydney and is behind some of the most popular and line-inducing restaurants and bars in the city—will open his first U.S. restaurant in NYC this November at 406 Broome St., between Lafayette Street and Cleveland Place, Gourmet Traveller reports. Gran Tivoli will be an all-day Italian restaurant that, like Scott’s Australian restaurants, will also go hard on cocktails.” Line-inducing? Go hard? Ugh. —Eater