Ed Cotton, formerly of BLT Market, will be the executive chef at Frederick Lesort’s new Tribeca brasserie, Plein Sud, set to open next month.
Massimo De Francesca, who was previously at Domaso, just outside D.C., will take over the kitchen at Nios, and is planning such new menu items as a carbonara Poutine.
ReBar in Dumbo, has announced that its new executive chef is Jeremy Leech, who was most recently working as a sous-chef at Flatbush Farm.
Apparently, Susur Lee, the Toronto chef who has restaurants in Singapore and D.C., is only contracted to be on the premises at Shang three times a month.
[Toronto Life via Grub Street]
Le Caprice‘s Michael Hartnell weighs in on why British critics seem to love the New York version of the restaurant, while New Yorkers don’t: “American critics can be quite cutting.”
[Times UK via Eater]
Aaron Sanchez has a second cookbook coming out, entitled Kitchen on Fire: 10 Recipes, 100 Dishes, and Lots of Hot Tips from the World’s Spiciest Chef.
Bread man turned master pizzaiolo Jim Lahey was recently enlisted by Mr. Cutlets to review the new Domino’s pizza.
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