Danny Meyer Might Fix Up Union Square Park; Welcome to ‘Mexhattan’

Danny Meyer and the Union Square Partnership are planning to renovate the north end of Union Square Park, including a transformation of the decaying pavilion into a windowless restaurant space. [NYO]

Mia Dona, Donatella Arpaia and Michael Psilakiss newest baby, will start serving up rustic Italian with Greek influences in midtown next month. Marc Forgione, most recently the corporate chef for the BLT Restaurant Group, is planning an American restaurant for a spring opening. [NYT]

Forget about bringing your junior gastronomes to the finest restaurant Disney World has to offer: Victoria & Alberts has banned all kids under the age of 10. [NYP]

Frank Bruni tried to make a reservation at Bar Boulud on the phone yesterday, and he was so vexed that he transcribed the recorded message that played repeatedly to callers on hold and compared the experience to the horrors of trying to reserve a table at Per Se. [Diners Journal/NYT]
Related: Bar Boulud Opens, and Its No Mere Wine Bar

Steve Cuozzos been eating Mexican food for the past three weeks at places like Toloache and Dos Caminos, and he likes the food so much that hes come up with the term Mexhattan to reflect the rise of nearly authentic cuisine. [NYP]

Two new chefs are manning the kitchen at Bobo, replacing original chef Nicolas Cantrell, who left shortly before Christmas. [Eater]

Nori, the dried sheets of seaweed made obsolete by inside-out sushi rolls, have been making a comeback with chefs who like its crispy texture and earthy flavor. [NYT]

Its winter, which means cassoulet is on almost every French menu in town, but apparently its ingredients and preparation methods can be the subject of heated debate. [NYS]

Change up your weekly brunch routine with new offerings from Community Food & Juice, Park Avenue Winter, and Back Forty. [TONY]