This Week: Possible Landmark Status for the Rainbow Room, Grayz to Become Gneiss

December 5, 2008, 12:19 PM EST

The Cipriani Group is seeking landmark status for the Rainbow Room at Rockefeller Center.

Photo: Jessica Torossian for BizBash

  • The Cipriani Group is seeking landmark status for the Rainbow Room, which could make it easier for the family-run company to renew its lease on the space in 2013. [NYO]
  • In January, the owners of Grayz will replace the Midtown eatery with Gneiss. [BizBash]
  • Critics of the new Yankee Stadium argue that the public has been misled to believe that the ballpark will bring a wealth of benefits to the community. [NYDN]
  • Speaking of new stadiums for sports teams, another lawsuit for Forest City Ratner's $4.2 billion development for the Nets—better known as the Atlantic Yards project—has stalled construction. [NYDN]
  • A 1,000-foot-tall Park Hyatt hotel and condo will rise on West 57th Street. [NYP]
  • As a result of the economic downturn, the developers of a Murray Hill condo are converting their property into a 200-room hotel. [NYT]
  • W magazine takes a closer look at the new Ace Hotel, where April Bloomfield and Ken Friedman will open a ground-floor restaurant. [W]
  • Smoking inside restaurants and bars is still illegal, but Page Six magazine points to some places where patrons are happily lighting up. [NYP]
  • Frank Bruni returns to David Chang's Momofuku Ssam Bar for the second time and awards the eatery with another three-star review. [NYT]
  • Steve Cuozzo complains about Bloomingdale Road's menu, which is “seemingly aimed at adolescents,” and has some harsh words for other eateries offering small plates and dishes “formulated for those with culinary A.D.D.” [NYP]
  • Adam Platt reviews Brooklyn's new barbecue joint, Char No. 4, and visits David Bouley's Secession, awarding two stars to the former and criticizing the latter for a “tired, connect-the-dots performance.” [NYMag]
  • Rouge Tomate may be light on calories, but Danyelle Freeman praises the “exceptional” food and hopes the Midtown eatery becomes “a prototype for a restaurant of the future.” [NYDN]
  • The new chef at Irving Mill gets another good review; this time Jay Cheshes believes the new pork-centric menu is “much more in sync with the restaurant’s casual service and setting.” [TONY]

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