The ramshackle fruit stand on the southwestern flank of the Broadway-Lafayette stop is getting a high-end makeover. Proprietor Pan Gi Lee has long wanted to expand the space, which is owned by the MTA. On Wednesday, the MTA board endorsed Lee’s proposal for a fanciful new look. As architect Tobias Guggenheimer explains, the space will become “kind of a bodega,” with coffee and “light foods,” but no seating. In his design, Guggenheimer appeals to the hopes of downtown preservationists. “Our theme for the selected design, represented by the tree silhouettes, is that of an orchard. The exposed steel structure, especially the columns, refer to the rhythmic patterns of SoHo’s cast-iron buildings.” Now the lofty class will have somewhere to contemplate the curve of an apple on their way to Desiron or BDDW. Alec Appelbaum
The desks at Grub Street are covered with high-heeled shoes, empty gift bags, and other detritus from Fashion Week, and only a laserlike focus could allow us to catch the disparate restaurant intelligence floating around in this week’s issue. Adam Platt visits Wakiya, the much-hyped Chinese restaurant in the Gramercy Hotel, and hands them a bagel in his restaurant review. The crown jewel of the B.R. Guest restaurant empire, Fiamma, has reopened with one of the most celebrated Italian chefs you’ve never heard of. Baby cucumbers and tomatillos get a close appreciation from Rob and Robin. Add in Gray Kunz’s secret ingredient, and you can see why the latest lines from Milan had but little effect on us.