BATCH: The wrapping around pastry chef Pichet Ong’s 12 seat dessert shop, Batch, is being torn off today and visitors are invited to “preview” his new array of sweets. Ong is trying to capitalize on the success of P*ong, the cozy savory/sweet pastry restaurant next door that’s so good Bruni called 2007 “the year of P*ong.” (Okay, so Bruni’s 2007 wrap-up had a lot of ‘year of’ declarations, but he still likes the place enough.) NY Mag reports “a boudoir aesthetic, with bright-red walls, crystal chandeliers, and bric-a-brac. The confections, too, depart from standard cupcake-parlor fare, with Asian-inspired yuzu-shortbread sandwiches, coconut-calamansi layer cake, Thai-tea tiramisu pudding, and durian ice cream.” 150B W. 10th Street, 212-929-0250.
DUANE PARK: When the beloved Tribeca restaurant Duane Park Café closed last January, general manager Marisa Ferrarin decided to keep hope alive by buying the place. With her partner Frank Locker, they’ve spent the past months transforming the interior with touches like an antique crystal chandelier. Chef Shawn Knight, who learned a thing or two from Emeril Lagasse in New Orleans, is bringing in a taste of the Big Easy with dishes like barbecued quail with a black-eyed-pea salad and Louisiana crabcakes with remoulade and paddlefish caviar. Save room for pecan pie with whiskey for dessert. 157 Duane Street, (212) 732-5555.
JOE: The high-quality, neatly furnished espresso chain has added a fourth location in Manhattan, and Starbuck’s C.E.O. Howard Schultz just sweat through another T-Shirt. Joe's dark, rich lattes are well worth waiting on line for, and you’ll never be able to go crawling back to Starbucks’ baristas again. 405 W 23rd Street, (212) 206-0669.
Photo courtesy of Eater.
