NYC’s Latest Absurd Restaurant Gimmick Is Dining Inside a Parked Glass Truck

NYC’s newest novelty summer dining experience is...a glass truck that doesn’t move

Celebrity chef David Burke has a new dining concept called the Glass Truck Experience, which is exactly what it sounds like. Diners can book a glass-walled truck with a private table for eight that will serve food from his Upper East Side restaurant David Burke Tavern. Three menus will be offered: a two-course brunch menu or two-course lunch menu, both for $26, as well as a three-course dinner menu for $42. Here’s the catch: The truck stays parked outside the restaurant for the duration of the meal. The glass truck gimmick runs July 22 to August 16 and can be booked by calling the restaurant.

A Williamsburg neighborhood staple shutters

After 11 years in the neighborhood, Williamsburg’s Walter Foods will close after service on Sunday, July 28. Already, the restaurant has ceased its popular brunch. Co-owners Danny Minch and Dylan Dodd opened the restaurant in 2008, centered on a raw bar menu as well as a classic cocktail program. Dinner featured meaty dishes like steak, a burger, and a French dip, as well as seafood entrees and a roasted half chicken. The team then opened sibling restaurant Walter’s in Fort Greene, which houses a tucked-away Japanese joint called Karasu. Most recently, they opened a Mediterranean-influenced restaurant called Apollonia in East Williamsburg. Minch told Grub Street that the team is retaining the space to use as something new, which will unfold in the fall.

A Filipino rooftop pop-up

Versa, the restaurant on the rooftop of the Renaissance New York Midtown Hotel, will bring in the team from Filipino fast-casual joint Flip Sigi for a pop-up series starting Wednesday, July 24. Flip Sigi’s Jordan Andino will serve a menu of Filipino-California dishes like chicken adobo tacos, a garlic-coconut fried rice bowl, and sjrimp ukoy fritters. The pop-up will run Tuesdays through Saturdays from 5 p.m. to midnight, and every Tuesday night, there will be a pig roast with drinks like a frozen spiked calamansi juice.

An opportunity for small food businesses in the Brooklyn Navy Yard

The Brooklyn Navy Yard development project is now seeking applicants for its manufacturing food center. The 20,000-square-foot space in building 50 will be used by small NYC-based businesses. Tenants will also have access to the Brooklyn Navy Yard Development Corporation Employment Center, a jobs program that recruits and places people in businesses housed in the Navy Yard at no cost to the tenants. Through this and its other programs, the BNYDC anticipates creating 30,000 jobs in the coming decades in total. Applications for tenants for the manufacturing food center are due October 1 and can be found here.

Critic highlights new Italian in town

The Italian restaurant scene in NYC is perpetually expanding, and the Post’s Steve Cuozzo checked in on some of the latest entries in the field. At the Upper East Side’s Il Divo, he writes that the osso bucco risotto is better than any he has had in Italy. At Tao Group’s Feroce, his favorite pasta is the “irresistible” casarecce alla Luciana, made with octopus, tomatoes, olives, and capers. “Some of the best homemade pastas in town flow from the open kitchen” at D’antan in Crown Heights, he writes. And he finds the pastas at Rezdora “sensuously composed.” On 10 Corso Como in the Seaport District, he writes: “A thrilling, saffron- and Parmigiano-rich risotto Milanese is a remarkable bargain at $19.” And finally, chef Jonathan Benno’s Benno delivers an impressive fine-dining experience, according to the critic.