Momofuku kingpin David Chang’s delivery-only restaurant experiment Ando is done. Less than two years after launching, the company announced Monday that it’s shutting down both its short-lived fast-casual outpost on 14th street and its app. Instead, Ando’s team is integrating with Uber Eats, but food, such as the cheesesteak and fried chicken, will no longer be available starting today.

On Ando’s website, a statement notes that the company’s “team and technology” will still be playing role in looking at the future of delivery. “Even though we’re saying goodbye, we sincerely appreciate you inviting us into your homes and offices,” an email to customers says. Eater has reached out to Ando and Chang for more information.

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Bid farewell to the cozy cat cafes of the Obama years. In 2018, America will be all about the ax-throwing bar. That’s right, establishments that pair alcohol with leisurely hurling deadly objects at targets exist, and they’re opening up everywhere.

The practice of chucking a hatchet into wood and hoping it sticks is as old as the lumberjack, but it’s relatively new as a “sport.” Unsurprisingly, its current status as indoor recreational activity began in Canada. Torontonian Matt Wilson, inspired by the fun that occurred when presented with an ax, a tree, some beer, and boredom, founded the Backyard Axe Throwing League (BATL) in 2006. The BATL spread ax-throwing venues throughout Ontario, and in 2016, Wilson established the National Axe Throwing Federation (NATF).

And now, maybe because there’s a lot to admire about Canada these days, America is catching on. Here’s everything you should know about the trend taking over bars and warehouses, and likely coming soon to a city near you.

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The beverage industry is falling further behind in its drive to reduce the amount of calories Americans drink, as sales of diet sodas continue to slide and people consume more fountain drinks, energy drinks and sweetened teas.

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Salt Bae, the internet meme who’s managed to turn his viral fame into an actual business, is finally making his New York debut with the opening of Turkish steakhouse Nusr-Et this week.

Butcher Nusret Gökçe’s Midtown restaurant at 60 West 53rd St., near Sixth Avenue, was originally supposed to open on Monday, but now, a representative says it will only be available to the masses later, likely by Thursday. The flames are ready to go; a smaller crew of people have already sampled Gökçe’s selection of grilled meats at the 150-seat restaurant.

Expect lots of meat and lots of flair, including an extra-large reminder that New Yorkers are in fact dining in the establishment of a viral sensation. An illustrated version of Gökçe — particularly of his signature salt seasoning move — has been blown up and put on the wall as decor.

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Gabriel Stulman — who made his name as a neighborhood restaurateur in the West Village with cozy, all-day spots like Joseph Leonard — isn’t trying to go a different direction with his three new projects in the new Freehand Hotel in Flatiron. In fact, his primary goal at the new restaurants is to keep much of the same vibes from his other ones.

There’s the all-day restaurant on the second floor of the Sydell Group hotel, located at 23 Lexington Avenue, between East 23rd and 24th streets, called Studio, and a cocktail bar called The George Washington Bar, both of which open Tuesday. Then there’s a main restaurant on the ground floor, called Simon & The Whale, which opens next week.

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