November 7

West Village: Six-month-old Southern restaurant 33 Greenwich is now Greenwich Grille, from the same owners but with a new head chef. Harold’s Meat + Three chef-owner Harold Moore is cooking up comfort food, like chicken pot pie, a burger, and fried chicken, in the Americana-decorated, 80-seat restaurant. The full menu is below. 33 Greenwich Avenue between Charles and West 10th Streets

Financial District: Financial District worker bees now have a breakfast taco option in King David Taco, a Prospect Park cart that is now open in downtown Manhattan. Weekdays from 6 a.m. to 10 a.m., three breakfast tacos are on offer: BPEC (bacon, potato, egg, and cheese), Queen Bean (refried beans, potato, egg, and cheese), and Or’izo (Mexican chorizo, potato, egg, and cheese). Wall and Water streets

Downtown Brooklyn: Popular Philly-based Sichuan chain Han Dynasty has opened a DeKalb Market Hall outpost. Although many of the vendors in the hall only have stands, this new location is a full-service operation with table service and a bar for more than 100 people. There’s also a take-out window for the popular dan dan noodles, spicy cumin-spiced meats, and more. 1 Dekalb Avenue at Albee Square West

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Step into Ugly Baby and the bright colors explode: reds, oranges, yellows, and blues sponged on the walls, sometimes resembling clouds and mountains. The narrow room seats 25 at small tables and five along a counter that borders the open kitchen. The origin of the name? In Thailand new parents hesitate to praise a baby to keep evil spirits away. Calling a baby ugly almost guarantees good fortune, or in this case, good food.

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This year will be renaissance man Daniel Humm’s third time running the New York City marathon, and about 25 of the chef’s employees from Eleven Madison Park, The NoMad, and Made Nice are coming with. They’re all running to support No Kid Hungry, and will refuel afterwards with some Pasquale Jones pizza. Just like everything Humm does, it’s a pretty earnest endeavor, with him telling AMNY that, “It’s been a great way to bring us together.”

Momofuku’s David Chang is credited with introducing #uglydelicious, a hashtag assigned to dishes that aren’t stereotypically photogenic. “The whole idea of ugly-delicious was, ‘How do I make food that I’m comfortable making again?’” Chang said on the Eater Upsell podcast. His implication was that “ugly delicious” isn’t just a hashtag, but a larger ethos for chefs hesitant to cook in styles that are more rustic than refined.

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