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Edible Jewelry for ‘Commitmentphobes’; Midtown East Welcomes Adour

East Village: TKettle owner Andy Pan is still waiting for his partner BBQ Chicken to open, but “it’s killing me softly,” he says. [Eat for Victory/VV] Little Italy: Send a mixed signal to your love this Valentine’s Day with a candy ring from Papabubble. [TONY] Lower East Side: Tomorrow night at Suba is a pata negra feast, which includes dishes made with “Ossabaw Island hogs, the ‘long lost cousin of the Pata Negra’” paired with Spanish wines. [Bottomless Dish/Citysearch] Midtown East: Initial reactions to Adour are already mostly positive, but no one else has noticed the specially reserved handbag seating, yet. [Eater] Rockefeller Center: On Friday from 3:30 to 6 p.m., Morrell is hosting a tasting of La Caravelle Grand Cru to celebrate the Champagne’s ten-year anniversary. [Snack]

Le Bernardin Pastry Chef a Fan of Mason; Tour East Village Dumpling Master's Lair

Astoria: A new wine bar on 35th Avenue at 30th Street called Rest-au-Rant features about 30 wines and beers — from Germany, New Zealand, Hawaii, Belgium, and France. [Joey in Astoria] Dumbo: Waterstreet Restaurant and Lounge hosts carolers and expects dancing till late tonight as part of a holiday shopping promotion throughout the nabe. [Dumbo NYC] East Village: A photo tour of the magical workshop of "Sun Le, the dumpling master who makes TKettle’s juicy little masterpieces." [Eat for Victory/VV] Lower East Side: Le Bernardin pastry chef Michael Laiskonis just had a great meal at Tailor and has "always been a fan of Sam Mason’s food." [Restaurant Girl] West Village: The Bowery Hotel’s Eric Goode and Sean McPherson are rumored to have closed a deal on another boutique hotel, at an unknown location. [Down by the Hipster]

Gordo Envisions Demise of Bruni; David Burke Scores Cabaret License

Gordo scoffs at Frank Bruni for panning his restaurant after the Times critic called to “schmarm” him and ask about a dish since “if you don’t know what you’re criticising, then don’t write about it.” But the snappy chef still feels generous toward food critics: He’ll “do all the canapés at their funerals free of charge.” [Daily Star] David Burke just acquired a cabaret license for Hawaiian Tropic Zone, though thankfully it won’t be Burke himself doing the dancing but rather professionals copying the Pussycat Dolls. [NYP] Smart small businesses like Little Cupcake Bake Shop in Bay Ridge are leading the green front because they can “benefit from conservation efforts in two ways — by saving money on their monthly utility bills and by raising their profile in the community for much less money than they might spend on local advertising.” [NYT]

Big Dreams for Chodorow's Next Showstopper; Perv Attacking Women Outside the Box

Cuozzo fantasizes about the possible successes Jeffrey Chodorow could develop if he signs a lease on the enormous space at Broadway and 63rd Street. They include stellar risotto, traditional dim sum, and haute Lebanese — if only he doesn’t “blow it on another howler like Rocco’s or a limping dud like Kobe Club.” [NYP] A Queens dumpling celebrity, a chef in northern China before transplanting to the U.S., has been persuaded to supply her specialty to TKettle on St. Marks Place. Get there early, though; she’s only agreed to hand-make 1,000 per day for the bubble-tea shop. [Eat for Victory/VV] Two young female patrons of the Box have been abducted from outside the club and raped on separate occasions in less than a month, and the predator has not been apprehended. [NYP]

Korea's Favorite Chicken Chain Invades, Bubble-Tea War Is Brewing

Korea’s largest fast-food chain, BBQ Chicken, which has 2,500 stores there (a 20 percent market share) and is apparently on a mission to overtake McDonald’s in worldwide ubiquity by the year 2020, is hitting St. Marks Place this Friday and opening three other stores in the city— two on Northern Boulevard (at 150 Place and 147th Street) and one on Seventh Avenue near FIT According to Andy Pan, franchiser of the St. Marks location, the store’s employees have been thoroughly trained in the craft of frying drumsticks, teriyaki sticks, chicken nuggets, and the like in olive oil, the company’s trademark. “We sent each manager back to Korea to the Chicken University to get educated.” That’s right— BBQ has a Chicken University.