Open & Closed: Say Hello to Post Office; Goodbye to Apizza
Restaurants and bars, they come and they go. Here are a few making their debuts and bowing out this week.
American Trash, a biker bar located on the Upper East Side, is closing after 22 years in business. [Grub Street]
The East Village pizzeria Apizza has shuttered. It Tweeted its permanent closure on February 2. [EV Grieve]
Per a Tweet from Questlove, Mono+Mono is abandoning its Koreatown location. The East Village location is still going strong. [Midtown Lunch]
Via dei Mille is closed "for renovations," but word is it might not reopen, which neighbors probably won't mind considering how many of them complain about the party brunches. [Grub Street]
The Mediterranean-themed Peri Wine Bar is opening next week, after delays, in the space formerly occupied by Essex Ale House. [Bowery Boogie]
Jones Wood Foundry is a new English pub on the Upper East Side, with a menu of steak and kidney pie, two kinds of fish and chips, bangers and mash, and trifle for dessert. [NY Times]
Go Burger, which is owned by BLT Burger (sans the "LT," Laurent Tourondel), has opened on the Upper East Side. [NY Times]
A new Williamsburg public house, Banter, has opened with a good selection of brews on tap and TVs for sports fans. [Eater]
Arancini Bros. might be a first: a fried risotto ball joint in Bushwick from the pair who gained a following as Hester Street Fair vendors. [TONY]
Big D's Grub Truck is the latest Korean taco food truck. Expect tacos and grinders with fillings like bulgogi, spiced pork, and ginger chicken. [TONY]
A former employee of the now-defunct Naidre's space in Cobble Hill has taken it over and converted it into vegetarian-friendly Maybelle's Café. [TONY]
Post Office brings more craft spirits and classic cocktails to Williamsburg. Alla Lapushchik, one of the founders of Death & Co., is behind it. [TONY]
Have a restaurant tip or other food news? Send it to email@example.com.
Get the Food & Drink Newsletter
Our weekly guide to New York dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.