The fast-casual Chinese spot in Flatiron has a new outpost in the Hudson Eats food court at Brookfield Place. It is owned by Connie Chung and Vincent Chao, formerly with Eleven Madison Park and Make it Nice, and Milan Sekulic, an Australian who has worked in China. Dishes like Yunnan brisket, Mandarin duck, assorted wontons and Sichuan cauliflower are served from a counter in a sleek, unadorned space. It also sells homemade sauces and condiments.
Hudson Eats, Brookfield Place, 230 Vesey Street (West Street), no phone, eatmilu.com.
Radio Bakery
A new location of the bakery spinoff from Rolo’s, an outstanding Queens restaurant, opened in Prospect Heights to instantaneous long lines. Like its Greenpoint sibling, it’s run by Kelly Mencin, who was the pastry chef at Rolo’s. It bakes and sells daily until the goods are gone. Highlights include a pistachio croissant, French onion soup croissant, brown butter corn cake, shakshuka focaccia slice, and sandwiches like ham with rosemary butter, and sweet peas, mint and feta. Rustic sourdough breads, like a stirato, are made from local organic flour.
186 Underhill Avenue (Sterling Place), Prospect Heights, Brooklyn, radiobakery.nyc.
Closing
Silver Moon Bakery
Judith Norell is closing her popular Upper West Side bakery after more than 24 years in business, she said on the bakery’s website. The last day will be March 23.
2740 Broadway (105th Street), 212-866-4717, silvermoonbakery.com.
Looking Ahead
Mama Mezze
Mark Barak, best known for shepherding his collection of Pecora Bianca Italian restaurants to several Manhattan locations, went somewhat off-message in late 2023 with Lupetto, a comfortable Flatiron spot that featured wood-fired cooking. He has closed it and plans to replace it in June with a casual all-day tour of the eastern Mediterranean. The menu will be a collaboration with Einat Admony, known for Balaboosta in New York and her chain of Taim restaurants in various locations. The wood fire will still be in business.
1123 Broadway (25th Street), mamamezze.com.
Cold Storage, a History
The Culinary Historians of New York have invited Nicola Twilley to discuss her new book, “Frostbite: How Refrigeration Transformed Our Food, Our Planet and Ourselves,” which sheds light on what’s hidden in the back of the fridge, covering the history of the technology that has made it possible to safely transport food across the globe. It will be a Zoom session.
How Refrigeration Transformed Our Food With Nicola Twilley, 6:30 p.m., March 18, free for members with registration, $10 for others, refrigerationchangedfood.eventbrite.com.
