From Daily Intel, a quote from fashion designer and icon (and CFDA president) Diane von Furstenberg during a 92nd St. Y talk: "The Chinese people are very individual. I mean, they are not like the Japanese that are obedient. They're very — they're like Jews, really, except that there is a lot more of them. And you know, I mean, try to think of governing a billion and a half Jews." Related: Last January, DVF decided, "My New Year’s resolution was to get known in China." more ›

Did you know that in Japan, restaurants waste virtually nothing, and cooks transform unused ingredients like fish heads, bones, vegetable peels and scraps of wagyu beef into dishes eaten during the staff meals, or "makanai"? Supposedly, this act of extraneous alchemy yields delicious results, and EN Japanese Brasserie in the West Village is starting a regular series of special feasts using all these leftover bits. more ›

The Village Voice's Robert Sietsema discovers South Indian restaurant Southern Spice in Flushing, and files a rave review that begins, "Sometimes a restaurant makes such an impression that it changes your way of thinking about an entire cuisine...Dish after dish was astonishing in the power and immediacy of its flavors." His colleague Sarah DiGregorio checks out two East Village cured-meat "specialists," Cure and Ballaro. The former "looks like a boudoir—a boudoir stocked with meat and cheese...Stick with the meat for best results. Even the most successful salad is made mostly of meat—a mess of a half-dozen kinds of chopped charcuterie, rendered even less healthy by the addition of sliced fresh mozzarella, all on top of a portion of mixed greens. The quiches, unfortunately, are heated to sogginess in a microwave." And over at Ballaro, "the proprietors are more serious about their food." more ›

"M" by Megu: Expensive Tribeca Japanese restaurant Megu has redone its upstairs space (formerly Kimono Bar) into a swank nightclub (pictured) with a "small bites" menu. The dance floor has been expanded, fancy cocktails like “Death in the Afternoon” (Absinthe, Champagne, Rock Sugar) have been concocted, and the waitress have been attired in swimsuits custom designed by Keiko, who we're told is kind of a big deal. Menu options include Kobe Beef Sliders, Crispy Cod Sliders, Crunchy Rice Cake Poppers, and select items off the downstairs Megu menu. Your reaction to the following will probably determine if any of this will appeal to you: Eve attended the opening party! 62 Thomas Street, (212) 964-7777 more ›

Hea: Pronounced HEE, this South Asian and Japanese restaurant is named for "an extremely popular Cantonese slang word invented by Hong Kong teenagers, which refers to a relaxed or 'chill' state of being." To keep things chill, the bi-level place emphasizes "communal relaxation" with a bar lounge on the first floor (pictured) and formal dining with a sushi bar upstairs, where diners will be greeted by a 300-year-old calligraphy table, "behind which glitter ancient Chinese characters formed by natural sand crystals." We'll take centuries-old calligraphy over chipper hostesses any day! Chef Heng Meng Kong's menu ranges from asian spice rubbed charred beef with pumpkin peanut sauce to pan roasted miso black cod with asparagus lemon dressing. (Opening Monday.) 145 East 13th Street, (212) 982-1688 more ›

David Bouley, the acclaimed chef from Connecticut whose eponymous restaurant brought four star dining to Tribeca in the '80s, has a lot on the stove these days, as his big plans to expand his culinary empire in the neighborhood are finally coming to a boil. Sometime in the next month or so, Bouley expects to relocate his flagship restaurant to 161 Duane Street, where a Renaissance ambiance, replete with stone from Versailles, awaits his flock. Two of his other restaurants, Bouley Bakery and Upstairs, will be shuffled around to fill the old Bouley space, and his Viennese-inspired restaurant, Danube, will be replaced with a new French restaurant sometime next year. more ›