Rocco Ancarola has broken off his partnership with Greenwich Village gastropub Rabbit in the Moon and is now working with Lavo. Rabbit was quickly sold and renamed the State Room. [Page Six]
More details on David Chang’s Toronto venture: The first floor will feature “some type of rendition of Noodle Bar.” The second floor will be a bar, and the third will house Daisho. [Toronto Star]
Some of the hungriest neighborhoods in the country are in New York City, including the South Bronx, which is struggling now more than ever. [NY Daily News]
An upstate New York meat manufacturer is recalling about 3,000 pounds of bologna products that may be contaminated with bacteria. [Wall Street Journal]
Sam Talbot wants people to stop paying attention to his dreamy looks, hot tattooed bod, and playboy lifestyle, and just focus on his food at Imperial No. Nine already. [NY Times]
Frankies Spuntino in Carroll Gardens is now taking credit cards. Reservations, however, are still not taken. [Diner’s Journal]
The North Carolina soda-pop brand Cheerwine is experiencing a boom, likely due to heavy promotion on Facebook and Twitter. [Diner’s Journal]
A growing number of pedigreed chefs are taking jobs in the kitchens of frat houses across the country, which they say is less stressful than restaurant work. [Wall Street Journal]
A handful of chefs in Hong Kong are starting to use Rusulka, a Chinese caviar from man-made Qiandaohu Lake. [Wall Street Journal]
Matt Levine has sold his Lower East Side hot spot the Eldridge after three years in business, and plans to open a restaurant in the neighborhood. [Page Six]
Several towns in Maine have declared “food sovereignty,” exempting themselves from state and federal food-safety regulations in order to preserve the local food system. [Food Safety News]
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