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Lobo Takes a Temporary Siesta

The Cobble Hill location goes dark for a month, but the Park Slope edition extends its hours.

By Aileen Gallagher

Marty Peretz Pulls New Republic Back From the Brink

A newspaper conglomerate lays off an unbearable amount of people, a weekly folds, and a morning-radio shows sputters into silence. But hark, there's also some good in our daily roundup of media news!

By Yelena Shuster

This Week: New Fusion, New Coffee, Repurposed Water

The city’s newest food-fusion trend is Latin American and Italian cuisines, says the Underground Gourmet in this week’s magazine. Miranda in Williamsburg and Matilda in the East Village are leading the charge, and Rob and Robin alternate between calling it “Mex-Italian” and “Tusc-Mex.” (Our pick: “Mexcellente.”) Outside of our regular reading route, Intel has a dishy item about David Bouley — apparently, his Tribeca neighbors aren’t so thrilled about his proposed Brushstrokes restaurant. Back in the food section, it’s a difficult time of year for the Greenmarket, but that doesn’t deter Damon Wise at Craft for offering up this week’s “In Season” recipe: pan-roasted salsify. Gael Greene visits Smokin’ Q on the Upper East Side this week and enjoys the ribs and the thin-cut fries, though she could do without the owner’s jokes. Rob and Robin introduce us to three new restaurants this week, and we can’t wait to visit Terroir, the latest from Marco Canora and Paul Grieco. Also in “Openings”: an East Village coffee bar co-owned by Sasha Petraske and a new burger spot in the financial district. If a recession breeds good $4 burgers, it can’t be that bad. Finally, if you want to reduce bottled-water waste, we found four restaurants with a DIY approach to filtration and carbonation.

Another Triumph for Dovetail; Another Disappointment for Bar Boulud

Citing cleverness, finesse and his own “hugely positive” experiences eating there, Frank Bruni gives Dovetail three stars to go along with Adam Platt’s. [NYT] Related: This Dove Flies Poor Bar Boulud, on the other hand, continues to get pilloried. Randall Lane gives it only three stars (of six), and no doubt it would be a lot worse if not for the world-class charcuterie. [TONY] Related: Daniel Disappoints Restaurant Girl, too, got her licks in on BB, giving it two stars (of four) for Syrah-heavy sauces, unreliable service, and mishandled snails and tartare. This has got to be killing Boulud. [NYDN]