Goldfarb Will Make Your Saturday; 1OAK Might Open Someday

Some desserts you’ll be able to try when Will Goldfarb starts serving at the new Dessert Studio at Michel Cluizel this Saturday include “white chocolate gelato drizzled with olive oil; Indonesian vanilla ice cream with American caviar; and chocolate-hazelnut cake with apricots and brown sugar ice.” Okay, we need to take a cold shower. [NYT]
Related: Cluizel, Goldfarb to Join Forces in Dessert Pact

1OAK really is close to opening, maybe two or three weeks according to one random construction worker — or is that four to six weeks? [Imbible/Citysearch]
Related: Until 1OAK Opens, Look for Richie Akiva at Scores

New French wine bar Solex is shaping up to be in competition with Momofuku 2.0 for the title of late-night chef hangout. [Mouthing Off/Food&Wine;]

Stereo joins the nightlife migration downtown; the club is eyeing a spot on the West Side near Canal Street. [NYP]
Related: In the Latest Round of Clubland Musical Chairs...

Cookbooks from Bubby’s and Babbo’s pastry chef Gina DePalma can put an end your perfect-Thanksgiving-pie search. Just check out these recipes for whiskey-apple crumble pie and a cranberry tart with cornmeal crust. [NYT]

“David Bouley and Kurt Gutenbrunner put schnitzel back on the map,” and now the fried cutlets are seeing a revival around restaurants like Swifty’s and hipstaurant du jour Radegast Hall & Biergarten in Williamsburg. [NYP]

If his recipe looks too difficult, you can actually eat Joe Ng’s Peking turkey at Chinatown Brasserie. [NYP]
Related: The Globalist’s Thanksgiving

Of the 100 best Chinese restaurants in the country, eleven are in New York City. Holla! [NYP]