Grub Street Grub Street New York

Bloomberg investigates what makes Eataly — which feeds close to 5,000 people a day, employees 700 workers, and is opening locations in Chicago and more — so impermeable, given the unsavory economy and the statistics working against the restaurant industry. In addition to being able to shop like a "civilized" human being (in other words, "with wine"), Lidia Bastianich and her partner say that what makes Eataly successful is ... its harmony. And the $80 million that the company has made this year. [Bloomberg]

Those kooky kids behind fake hip-hop-themed restaurant Bon Rappetite (serving Lil Kimchi and all that) have gone and landed themselves a cookbook deal. Co-founder Everett Steele tells us he and co-writer Chris Hassiotis teamed up with Atlanta chef James Hammerl to put the thing together, and that they've incorporated reader suggestions as well (we notice Queen LaPizza is a new dish on the site). There are only 500 copies of the $24.95 book; pre-order yours here.

If you thought going to a hospital for an exquisite meal sounded strange, how about getting one on an airplane? In a story about the most flamboyant first-class options, the Times points out a few airlines that have beefed up their first-class food services with insane offerings (at even more insane prices) that include things like a seven-course meal served on Royal Doulton China, onboard chefs preparing dishes made to order, and meals by Yves Mattagne, a two-star Michelin chef, Alfred Portale from Gotham Bar & Grill, and Suzanne Goin from Lucques in Los Angeles. In another lifetime, we'll tell you how it tastes. [NYT]

Ten bucks, it'll be back open by the end of the day, but as of now, Sasha Petraske’s subterranean hot spot, Little Branch, has been shut down by the Department of Health. The reason? Well, it's not having that one extra Queens Park Swizzle and doing things you'll regret later. No, just a boring "operating without a permit." Eater notes Little Branch "received an A during a recent visit by the Health Inspector and the liquor license is up to date," so the permit thing is a bit peculiar. [Eater]

For a hot second, there was a rumor that Scott Conant was taking over the West Village corner location of the shuttered Paris Commune, but now Grub Street confirms that Stephen Starr, Philly and New York's big-shot restaurateur, appeared for a second time at the SLA committee meeting last night, seeking to sell liquor at the casual, unnamed eatery (something he's hinted about before). Apparently, Starr wants to expand into the residential co-op that houses the restaurant, but co-op shareholders and neighbors are worried about noise, congestion, and closing hours. The committee asked to him come back next month for another hearing, and suggested he iron things out with his new neighbors in the interim. Starr told Grub Street that he was "confident" all concerns could be worked out.

Exciting news from the reps at Zi Pep in the East Village, who tell Grub that next week the entire block of 9th Street between First Avenue and A will be transformed into the sixties Village for the Coen Brothers' upcoming film, Inside Llewyn Davis. The Southern Italian restaurant will be made over as a folk club, where the movie's stars, Justin Timberlake, John Goodman, Carey Mulligan, and Garrett Hedlund, presumably hang out, discover a young Bob Dylan, and smoke a bunch of pot. Okay, we made that up. Since this is all happening early next week — Valentine's time — here's a look at the $49 prix fixe the restaurant will serve on the big night. [Menu]

A rep confirms to Grub Street that in addition to the seasonal American restaurant going in at One Main Street (next to One Girl Cookies, which just opened), Brad McDonald and the Colonie team have also taken over the space just down the street at Five Front Street. The Front Street location will be a Mexican restaurant. Further details on the concept are under tight wraps. Both venues will open later this spring, and before anyone freaks out, McDonald is definitely still at Colonie on Atlantic. So we're all good.