Gusto Now Going to Look and Taste Like Centro VinotecaChelsea: It doesn’t look good for those who are just getting used to the belly; pig’s ears are the latest trend, and even the version at stellar tapas spot Tía Pol was described by Peter Meehan as “crunchy and sticky with a funky pigskin flavor.” [Mouthing Off/Food & Wine]
Financial District: Don’t forget, the trial run for the proposed year-round seasonal market at South Street Seaport starts on December 16 (and Molto Mario will be there). [Grub Street]
Park Slope: Tempo Presto is closing this Friday because the restaurant can’t keep up with the pricey rent. [Gowanus Lounge]
Upper West Side: Dovetail‘s opening next week. [Zagat]
West Village: Sasha Muniak must feel really good about the Centro Vinoteca formula; after tapping chef Anne Burrell to take over for Amanda Freitag, he plans to redesign the Gusto space by next year with help from Centro Vinoteca and Jean Georges designer Thomas Juul-Hansen. [Restaurant Girl] Andrea Strong unveils renderings of Jason Neroni’s new gig, 10 Downing. [Strong Buzz via Eater] Magnolia Bakery will be open regular hours every day this holiday season except for Christmas, and from 9 a.m. to 6 p.m. on December 24, kids can pick up a cupcake that comes with a note to Santa. [Bottomless Dish/Citysearch]
Williamsburg: A benefit party at Supreme Trading tomorrow night promises an open Bass Ale Beer bar from 7 to 8 p.m. and “one of the most difficult cuisines to find in New York City: Rwandan.” [Cakehead]
Back of the House
A Japanese Gastropub and Other Openings; KFC’s New Recipe Tastes Like Chicken• More on “Japanese gastropub” Zenkichi, Lower East Side brick-oven pizzeria Cronkite, and others; Antoine Bouterin packs it in. [NYT]
• Taste-testers prefer trans-fat-free KFC. [NYDN]
• Cuozzo presses Michael Lomonaco for 9/11 memories, likes the drapes at his new place. [NYP]
• Guss’s in a legal pickle. [NYP]
• Patsy’s, too, fights for its name. [NYS]
• Park Slope sandwich and gelato spot Tempo Presto’s latest locale. [NYS]
• Vendy victor is doing brisk business. [NYDN]
• Emily Sprissler blows the whistle on “rat-trap” conditions (and Padma’s cellulite) on the “Top Chef” set. [Chow]