The Circle Line's Zephyr
Photo: Courtesy of Circle Line Downtown
- Steve Cuozzo argues against the recent Times article that claimed the construction of the Shangri-La hotel is stalled. [NYP]
- Studies reveal that the new Yankee Stadium and Citi Field are expected to cost more than $1.7 billion and $900 million respectively, sparking more debate over the economic benefit to the city. [NYT]
- Mayor Bloomberg may have trouble getting City Council support on his Willets Point redevelopment plan after battling some on the term limits vote. [NYDN]
- Should Bloomberg get approval, the aforementioned project that features proposals for several convention centers could mean more trade shows, expos, and conferences in Queens. [NYDN]
- New York Water Taxi announced its acquisition of ferry service Circle Line Downtown, a merger that will be finalized in December and include the purchase of the Zephyr and Shark boats. [Brooklyn Daily Eagle]
- Backed by private equity, Harrah's Entertainment, which completed Phase 1 of its Atlantic City expansion earlier this year, is hurting from the economic downturn and, as a result, is cutting costs and scaling back offerings for its V.I.P. clients. [NYT]
- As hotels suffer from the market slump, Blackstone Group may consider selling the assets of the Hilton Hotels Corporation, which it acquired last year. [WSJ]
- Jean-Georges Vongerichten is planning to replace ABC Carpet & Home's Lucy restaurant with an organic eatery. [NYMag]
- According to Page Six, restaurateur Keith McNally does not want London's Richard Caring to duplicate his successful restaurants overseas. [NYP]
- Yann de Rochefort's ever-popular Boqueria restaurant will have a SoHo sister location next week. [NYMag]
- Chef Tom Valenti opens West Branch, a New American brasserie only a couple of blocks from his other eatery 'Cesca. [Zagat]
- Frank Bruni declares that chef Patrick Connolly has "given Bobo something more than its looks to be vain about." [NYT]
- Critic Ryan Sutton raves about chef Paul Liebrandt's cooking at Corton, proclaiming that the TriBeCa eatery "could soon be a four-star restaurant." [Bloomberg]
- Steve Cuozzo is impressed with Allegretti, calling the new restaurant's menu "a kaleidoscopic whirl through the many-splendored flavor spectrum of one of Europe's most colorful cuisines." [NYP]
- Danyelle Freeman checks out Park Slope's Bussaco, where the clam chowder "is not your average bowl of chowder. It's fancy." [NYDN]
- Contrary to some of the recent reviews of Libertine, Times dining editor Pete Wells claims "almost everything is undeniably tasty" at the new Todd English eatery. [NYT]
