- Morefar Back O'Beyond, a private golf course with supposed links to A.I.G., may become a public site if locals get their way. [NYT]
- Governor David Paterson's latest budget cut means that state police troopers will no longer patrol Jacob K. Javits Convention Center. [NYP]
- Florence Fabricant breaks the news that Danny Meyer's new restaurant inside the Gramercy Park Hotel will be named Maialino. [NYT]
- And Meyer gives Danyelle Freeman some details about the eatery, including that it will be an homage to Rome. [RestaurantGirl]
- Numerous complaints from neighbors helped close the Beatrice Inn and, as residents become more vocal about noise from nightclubs and restaurants, owners are becoming more strapped for cash and defensive. [NYT]
- Restaurateur Keith McNally revealed that chef Nate Appleman will head up the kitchen of his planned pizzeria on the Bowery, to be called Pulino's Bar and Pizzeria. [NYMag]
- While the Parks Department hopes to complete a proposed golf course in the Bronx by 2013, the 222-acre former landfill is costing the city an extra $100 million. [NYP]
- Drastically lowered hotel room rates may take years to return to their formerly the pricey levels. [NYT]
- The age when dining atop a tall tower in Manhattan was popular has come to a close, according to The Observer. [NYO]
- West Chelsea nightclub Mr. West will close next month and is rumored to be reopening as a Japanese restaurant. [NYP]
- Stephen Hanson's replacement for the Hog Pit will be Bill's Bar & Burger, slated for an October opening. [NYMag]
- In a glowing review of East Village eatery the Redhead, Frank Bruni claims the restaurant's appeal lies in its "distinctive cooking," "inspiring" back story, and the "ego-restrained way" of chef Meg Grace. [NYT]
- After looking into the "brand power" of "David Chang's East Village empire," Ryan Sutton concludes that Momofuku Noodle Bar's noodles are "near perfect" and its fried chicken is so good that "competing versions by Blue Ribbon, Blue Smoke, and KFC pale by comparison," but Ssam Bar's rib eye has "too much gristly, inedible blubber." [Bloomberg]
- After researching prices of lobster dinners at city restaurants, Steve Cuozzo finds the best bargain is at Compass. [NYP]
- In Danyelle Freeman's opinion, Civetta is sister restaurant Sfoglia’s "midlife crisis," where "nobody’s home in the kitchen," most desserts are "forgettable," and servers "tend to hover." [NYDN]
- Jay Cheshes is mostly impressed by DBGB Kitchen & Bar, but recommends that the "perfectionist chef," Daniel Boulud, pare down the menu. [TONY]
