Grub Street Grub Street New York

We’re starting to worry just a little bit about Joe Dobias, the “aggressive American” chef who lashed out at “shithead bloggers” after a couple of them gave him less than favorable reviews. Back then, he explained to us why he banned Eater from his eponymous restaurant: “Instead of helping the people they should be helping (like you guys do at New York Magazine), Eater just likes to take people down.” But now we, too, are in Joe Doe’s crosshairs, as evidenced by multiple tweets mentioning Adam Platt and your humble narrator, Grub Street editor Daniel Maurer. Here’s the most troubling of them, posted on Friday and now deleted: “I was riding my bike and was hoping to see danny, just so I could run his ass down! No such luck.”

Luzzo’s Michele Iuliano, whose business card reads, “Owner-Founder Executive Pizzaiolo,” has been awfully busy these past months. Last week, we told you about the excellent square pizza and other doughy delights he’s recently added to the First Avenue flagship. Now the executive pie-man has opened a new restaurant called Ovest Pizzoteca by Luzzo right in the middle of West 27th Street’s Club Row, as if he were a budding Amy Sacco. The so-called pizzoteca (pizzeria, paninoteca, and enoteca all in one) actually opened on New Year’s Eve, but the wood-and-gas burning pizza oven (which sits opposite a cozy copper-topped dining counter) won’t be up and running until this week (maybe today), which will make it official.

513 W. 27th St., nr. Tenth Ave.; 212-967-4392

In the magazine this week, Adam Platt reviews two newcomers serving southern food and small plates, respectively. Tipsy Parson “is clearly designed as a decorous, tea-social alternative to the usual barbecue joints and fry houses that pass for southern restaurants in this Yankee town,” he writes. But he misses some staples like fried chicken: “Since this popular, consistently crowded restaurant opened, several of the more traditionalist southern-style appetizers and entrées appear to have been excised from the menu.” Further downtown, “the Denton brothers’ latest dining outlet, Corsino … seems to have been designed with durability, and a high turnover rate, in mind,” complains Platt. “None of the pastas or entrées cost over $20, and most are competent in a serviceable, professional way, but not outstanding.”