If you were a fan of Greenpoint in the days when it was a bucolic Brooklyn backwater — before entire streets became paved with trendsetting boutiques and noisy cocktail bars — Chez Ma Tante (“My Aunt’s House”) may be your serene place.

Located at the corner of Calyer and Franklin near the East River’s Bushwick Inlet, the immediate neighborhood remains tree-shaded and slow moving. Houses with small gardens in front line the streets in neat rows. Pale flagstones cover the façade, while a sidewalk café with red umbrellas extends along the north side of the building.

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One of Beijing’s most acclaimed roast duck chains DaDong starts serving its signature dishes in New York City on December 11 — and reservations are live now.

The restaurant’s multi-level New York location, located at 3 Bryant Park at 42nd Street, will be serving the flagship duck for $98, enough for at least four people. Half a duck costs $58. Either way, it’s accompanied by pancakes and sauces, and for $42 additional dollars, diners can add a caviar supplement. They’re clearly aiming for a higher end of dining; by comparison, a whole duck at Peking Duck House costs $56.

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Chelsea: Two restaurateurs with serious experience — former Le Turtle executive chef Greg Proechel and Major Food Group vet Charles Seich, who’s leading operations — have teamed up on Ferris, a seasonal New American restaurant. Dishes like blood sausage with grilled dates and toasted seeds, as well as Iberico pork collar with mushrooms and peppers in black bean sauce, fill the menu (in full below). The cocktail list comes from Jeremy Oertel and Natasha David, who have worked with Death and Company, Maison Premiere and Nitecap. The 40-seat restaurant is inside Made Hotel. 44 West 29th Street between Broadway and Sixth Avenue

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The new Shake Shack in the East Village certainly enjoys an auspicious location. At 51 Astor Place and across the street from NYU and Cooper Union dorms, it faces a long-running McDonalds that recently tanked and occupies the same building as IBM’s Watson, the computer that won Jeopardy. That computer connection may be significant for another reason: The Astor Place Shake Shack is the first to dispense entirely with cashiers.

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Though hotly anticipated, high-end Chinese roasted duck chain DaDong was originally slated to hit Midtown in December, according to the resaturant’s website, the launch has been moved up to November. Reservations go live for its $98 Michelin-starred birds on Wednesday, October 11, at 3 p.m.

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Mega food celebrity Anthony Bourdain and Le Bernardin chef Eric Ripert’s bromance continues with a wacky and wonderful trailer for a slasher film that will likely never get made. Watch in full below as Ripert kicks some ass and takes some names in “32 Yolks to Slaughter.”

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New York City’s newest bakery enters the scene this Saturday, October 7, debuting various filled croissants and doughnuts, including the famed cruffin. Supermoon Bakehouse is a follow-up to San Francisco’s popular Mr. Holmes Bakehouse, where the cruffin — a croissant baked like a muffin — shot to viral stardom.

Ry Stephen is the baker behind the pretty treats, which feature decadent fillings like lox cream cheese and whole caramel bananas. Those over-the-top pastries, alongside co-owner Aron Tzimas’ cheeky design, including iridescent boxes and a neon “Bite me, NYC” sign, position Supermoon to follow in Mr. Holmes’ viral footsteps.

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One luxe Hamptons summer pop-up and super-exclusive cookbook later, three-Michelin-starred fine dining restaurant Eleven Madison Park reopens to the public this Sunday, October 6 following a total redesign.

Co-owners chef Daniel Humm and Will Guidara have been endlessly teasing the space overhaul on Instagram, showing off new dishware, artwork, logos, and more. It’s been in process since mid-June, shortly after the restaurant took home the top spot on the contentious World’s 50 Best list.

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Huge news for Bushwick: The neighborhood is getting a location of Mission Chinese, the eclectic Lower East Side Sichuan-inspired restaurant from chef Danny Bowien and executive chef Angela Dimayuga.

Bowien announced the news on Thursday night at a Times Talk with writer Kim Severson and Anthony Bourdain, where the topic was Bourdain’s new documentary about food waste called Wasted!. The film looks at how chefs, including Bowien, handle waste.

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