Of all the questionable things that have crossed our desk today this odd piece of collateral from East Village seafood shack Butcher Bay is our very favorite. Food tatts are familiar territory, but we’ve yet to see them used as positioning material for a (meh) restaurant. We don’t find this to be an appetizing approach, but hey, what do you think? Make your voice heard, people!

Bouley

Even though he had to wait “nearly an hour between appetizers and entrées” and the ’80s-era opulence seemed a bit out of touch, Jay Cheshes gave David Bouley’s relocated flagship, Bouley, four out of six stars. [TONY]

TONY gives three out of six stars to the “warfy” Butcher Bay, which is “an excellent setting for a shelf of oysters and a frosty beer,” but that’s about it. [TONY]

Brook-vin also gets three out of six from TONY, a bar that wins on atmosphere, but fails to master both wine and mixed drinks. [TONY] Read more »

Meringue snowball dessert at Bouley. (Photo: Roxana Marroquin)

This week’s issue of TONY tackles self-help. While other sections cover the topic with dignity—including high-minded territory like philosophy and hitting the books—we turn to the easy, sloppy path to short-term happiness: cheap liquor. Some wisdom you’ll glean from our story: Rye is a delicious budget alternative to other whiskeys; New Jersey makes a fine apple brandy. There are even recipes for each suggested spirit, so you can put your shaker where your mouth is. Read more »

Another way to paint your love red. (Photo courtesy of Eat Me Daily)

If you live in West Chelsea and a yellow eel shows up in your toilet, well, call the John Dory. [Diner's Journal]

Anecdotal evidence of the recession (as if you need it): Two-buck Chuck is currently sold-out at the Union Square Trader Joe’s. [WNYC]

After much ado, Butcher Bay is finally open. Go ahead, have an oyster. [Eater]

In the same vein as Bond Street Chocolate’s molded skulls, nothing says I love you like a painted knife. [Eat Me Daily]

The New Yorker's Bruce McCall may hate veggies, but he loves Cafe Luxembourg.

In this week’s issue, TONY tags along with Dirt Candy chef Amanda Cohen to learn her favorite (and not always healthy) vegetarian picks in the East Village. Bonus recipes from Cohen are available online only.

Jay Cheshes visits Tom Valenti’s new Upper West Side restaurant, West Branch, grants it four stars, and says that it “may be the most solid fit for the neighborhood in years.” The East Village’s tiny Porchetta also earns four stars thanks to its superb roasted pork, while midtown’s La Vineria gets three stars, its unsuccessful entrées and desserts saved by top-notch pastas. Sasha Petraske’s bar White Star (three stars) has great cocktails, but the novelty of its featured drink, absinthe, wears thin due to its time-consuming preparation.

Read more »