Pok Pok Ny Pumps the Breaks

Andy Ricker's Pok Pok Ny, on Columbia Street in Brooklyn, will not open tonight as originally thought.  Dinner service will begin Wednesday night when they open the doors at 6pm and run from 6 - 11pm Wednesday through Sunday, with full week dinner and lunch service to follow.  Head over to Grubstreet for a slideshow.

A Comic Book Look at the Guys Behind Pork Slope, Coming Early Summer

Nick and Adam Hayes are the brothers behind the graphic novel Dark Age.  They teamed up with the trio behind Talde, the white-hot Park Slope spot on 7th Ave and 11th Street that opened in January, and made this illustration talking about Pork Slope, the trio's latest venture.

Bleecker Street Plans Fall Through for Fried Field

About a month ago we got word that Ken Friedman and April Bloomfield were looking to open a wine bar in the former Bar'rique spot on Bleecker Street.  They had written a letter to their potential neighbors explaining their vision.  Today, Eater reports the duo is backing out from the Bleecker Street locale, as they feel the project might not be "welcomed with open arms."

Says Friedman, "We live in the Village. We're not from another city, trying to open a restaurant in a place we have no connection to and don't have to face the neighbors on a daily basis. Its no fun to have neighbors blaming you for being kept awake last night. Maybe this is a sign that we need to open uptown."

Higgins, Stop Eating the Chicken!

David Chang was on Late Night With Jimmy Fallon last night to have a chicken battle with Roots drummer ?uestlove.  If Chang losses, ?uestlove's chicken would go on the menu's at Momofuku's in the city and he would get a spread in the next issue of Lucky Peach.  Should Chang win, ?uestlove would have to stand outside one of the Momofuku restaurants and promote Chang's chicken and give him a shout out ever night on Late Night for a week.

Turns out Higgins, the shows announcer, is a pretty big fan of fried chicken.  Check out the clip for the winner.

Empellon Cocina Brunches It Up

Empellon Cocina opened two months ago in the East Village, at 105 First Ave (btwn 6th and 7th), and it's been packed ever since.  Now chef Alex Stupak is ready to launch brunch and he's doing so this weekend.  The menu has things like Mezcal cured Trout, smoked maple syrup, and green chorizo gravy.

The Titanic Turns 100 on Sunday

One hundred years ago, just before midnight on April 14th, 1912, the RMS Titanic hit an iceberg in the North Atlantic.  She struggled to stay afloat after 5 of her 16 watertight compartments were torn open.  Before she sank on that cold, dreadful night, the first class members experienced a meal that reflected the wealth onboard the transatlanic vessel.

To honor the 100th anniversary, Frank Falcinelli and Frank Castronovo of the Frankies Empire are recreating the 10-course dinner that was served that fateful night.  Their restaurant Prime Meats, on Court Street in Brooklyn, will host the $115/person, black tie preferred event this Sunday at 7pm.

Just Another Pok Pok Monday

Flo Fab reports in Off the Menu, from today's dining section, that Portland chef Andy Ricker's Pok Pok Ny will be opening for dinner in Cobble Hill, Brooklyn this Monday, at 127 Columbia Street. 

Ricker first gave NYC a taste of his Thai fried chicken with Pok Pok Wing, which opened in the Lower East Side, at 137 Rivington Street in January.  Pok Pok Ny will serve a wide array of Northern Thai food, including spicy minced catfish salad and sweet-and-sour game hen.

Seriouseats sat down with Andy a month ago to pok pick his brain about the allure of Thai food.  When Pok Pok Ny opens Monday, Ricker doesn't want you to expect anything fancy, "we don't have any fucking tweezers."

No End in Site for Mile End

Mile End has been incredibly successful since it opened a little more than 2 years ago on Hoyt Street in Brooklyn.  Noah Bernamoff and Rae Cohen are the husband and wife team responsible for what is becoming a quickly growing business.

There is a cookbook coming September 4th, Mile End Sandwich will open on Bond Street in Manhattan anyday now, and a new, bigger kitchen facility in Red Hook is already smoking meats and making pickles.  You'll be able to buy cured and smoked meats, bread, cookies, pickles, and all things Montreal-deli from the storefront that will open adjacent to the new facility.