Eater NY (@EaterNY)

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BLT Fish closes its main dining room for renovations after tonight. http://t.co/Ax8bINIc3e
RT @Eater: “Tarted-up pork belly,” $16 http://t.co/WKJQd4ooC4 http://t.co/nQL2iue4sB
Is Starbucks applying for a liquor license for another Williamsburg location? http://t.co/iRmKfnAd5N
@BryceShuman and @EamonRockey discuss the first year of Betony and their future ambitions. http://t.co/IPNhSIoqmH http://t.co/CnJf00TaOI
Cherry Izakaya, the more casual sibling of Cherry, opens in Williamsburg tonight. http://t.co/CVA50Rs5ZZ
John Delucie's Crown goes on (permanent?) vacation: http://t.co/wYjChuVwKm http://t.co/bwS7qbwDUh
The Spotted Pig's outdoor benches are in danger. http://t.co/xNINUpSRyT http://t.co/pDl8IfnBV8
Does the New York City dining world have a secret 'Colorado connection'? http://t.co/O0UnwSjHBb http://t.co/4QfZLfJRAY
Thanks to a glass wall, Ichimura at Brushstroke is more like its own restaurant now. http://t.co/2wjG0Rc2dU
Eight restaurants currently in the works around the city: http://t.co/q1Bth6tPVt
Behold The Gorbals, Ilan Hall's new Williamsburg restaurant: http://t.co/Rn2Zx5P0E7 http://t.co/UfgKFDaT4p
The secret to James Kent's killer clams in broth at the Nomad Bar: http://t.co/XdOz3Cxvil http://t.co/Haz4rDGEzF
The new Corkbuzz wine bar opens tonight, with a menu by Missy Robbins: http://t.co/KCk0vXqWSJ http://t.co/ykfpF393rL
The metamorphosis is complete: Chez Sardine is now Bar Sardine, and the menu is totally different. http://t.co/r65Oe66knX
RT @Eater: Here's what every trendy restaurant menu looks like: http://t.co/WKJQd4ooC4 http://t.co/c0JrySQeXJ
The iconic neon of a classic dive goes dark next month. http://t.co/J7V83cdnSS http://t.co/4IdkNAnxWD
Promise of cheap pierogies leads to total mob scene outside Veselka (@veselkanyc) http://t.co/35QvrJu8JD
No more uni: Butterfish goes kosher. http://t.co/cabSkQQXER http://t.co/YBLa0BCxHg
The Greenpoint No. 7 Sub is turning into a full-on bar. http://t.co/rATXbpQDiH
Where to find the 7 best cheesecakes in New York: http://t.co/JlxhgX3PRL http://t.co/ADrBHP4l49

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