NYC Restaurant Gossip....

The rumor mill is abuzz, and it looks like Andrew Carmellini and Josh Pickard (Locanda Verde) might be working on a new restaurant in the old Cub Room space. We'll keep you posted. In the interim, prepare to lace up some rented shoes: David Burke will be in charge of food operations at The Gray Lady restaurant, offering lane service or takeout at Bowlmor Lanes Times Square when it opens. Tom Colicchio and Sisha Ortuzar of 'Wichcraft are planning to open Riverpark in October, with Ortuzar running the kitchen. Crustacean lovers, don your bibs: Luke's Lobster has opened in a larger space with a slightly expanded menu. Chef Bamba Seydou (Lola, Le Petit Bassam) and Patrice Bihina-Parade (Boucarou) are opening Lina Frey, with a simple French menu and a sidewalk crêpe window. Alex McCrery (Commander's Palace) will start dishing out American classics from the Goods trailer in Williamsburg on the 9th, and the day after that, 75-year-old Eddie's Pizza will start selling whole pies from a truck. French dark dining chain Dans le Noir? will open a New York location in September, so you might want to start practicing eating with your eyes closed now. Also, Top Chef alumna Nikki Cascone has closed 24 Prince.

Sourdough Crumpets

For the past few months I've been quite successful in keeping my sourdough starter alive and thriving. I use it often so I don't refrigerate it - I leave it on the counter and feed it everyday. I don't like throwing so much starter in the garbage, so I've started making these crumpets with the excess. It is very easy.

Each night when I feed my starter, the portion I would normally discard goes into a little containter in the fridge. Once I have a cup, I make this recipe. You can freeze them and pop them in the toaster for breakfast. They are delicious with butter and jam.

Sourdough Crumpets
makes about 8 crumpets

1 cup sourdough starter
1 tsp sugar
1/2 tsp baking soda
pinch of salt

1. Preheat your griddle to medium heat.

2. In a bowl with room for expansion, mix the starter with the sugar and salt.

3. Stir in the baking soda. (The batter will get foamy and just about double in size).

4. Lightly spray your skillet and 4 egg rings with cooking spray. Drop 1/4 cup of batter into each egg ring. Cook slowly until the top of the crumpet is set (no longer wet). If you want you can flip them and give them a few seconds on the other side to make sure they are cooked through, but this isnt' traditional.