This Week: Quirky Design Plans for Mondrian SoHo, Milk Studios Offered Free for Fashion Week

July 24, 2009, 12:11 PM EDT

For September Fashion Week, Milk Studios is partnering with M.A.C. to provide several spaces at the west Chelsea venue free to designers.

Photo: Courtesy of Milk Gallery

  • In an unusual use of public space, some developers in Brooklyn have turned Dumpsters into pools and filled the surrounding area with chairs, grills, and cabanas. [NYT]
  • Renderings of the Morgan Hotel Group's Mondrian SoHo hotel show some interesting design elements planned for the lobby bar. [Eater]
  • Amy Sacco is keeping busy: The nightlife entrepreneur is opening branches of Bungalow 8 in Amsterdam and London, and has plans for a new club in New York. [WWD]
  • In a partnership with M.A.C. Cosmetics, Milk Studios is offering its west Chelsea spaces for Fashion Week shows free of charge. [BizBash]
  • Page Six speculates that Rande Gerber might be looking to move his Stone Rose lounge out of the Time Warner Center. [NYP]
  • Development continues in Brooklyn, where a site near McCarren Park and the newly opened Brooklyn Bowl will house two bars and an enormous barbecue restaurant. [NYT]
  • The plans for High Line Tower—a 13-story hotel and 23-story condo—add to the burgeoning development surrounding the High Line. [Curbed]
  • Grand Central Terminal's Biltmore Room—not to be confused with the former lounge in Chelsea—will become a new café. [NYP]
  • At the Greenwich Hotel's Locanda Verde, Frank Bruni maintains the restaurant is “vastly superior to Ago” with a better wine list, decor, and desserts, but “it's not the Carmellini restaurant that many of us have been waiting and hoping for.” [NYT]
  • Steve Cuozzo offers his take on Sho Shaun Hergatt, the upscale financial district eatery that he claims is “turning out the most remarkable meals ever served south of Chambers Street.” [NYP]
  • Joining his peers, Jay Cheshes has a rave review of Aldea, praising the restaurant for being “easy on the wallet, modest in scope, but with food that’s still well worth a trip.” [TONY]
  • Less enthusiastic than other critics have been, Ryan Sutton doesn't like the difference in menus between DBGB's bar and the dining room and complains about the “stodgy rule” of needing a reservation for the latter. [Bloomberg]
  • On the other hand, Alan Richman appears to like DBGB's selection, even if it is so meat-centric that the critic thinks “it’s nearly impossible to order sanely, because it’s mostly protein prepared every which way.” [GQ]
  • For Danyelle Freeman, Marea serves “astoundingly fresh fish,” and though it may be an expensive place for an evening meal, the ”$34 lunch menu—which nearly mirrors the dinner menu—is one of the best bargains in town.” [NYDN]
  • After trying dozens of dishes at Michael Psilakis's gastropub Gus & Gabriel, Gael Greene deems the Upper West Side eatery “a pop-food heaven with a cleverly wicked ice cream parlor and neighborhood bar.” [Insatiable Critic]

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