Joann JovinellyGood morning, East Village.
Restaurants hit by Sandy continue to receive attention. A worker at Paprika lost a week’s wages — about $300 — while it was closed. [LA Times]
At St. Mark’s Church, “Danspace Project continues its 50th-anniversary tribute to Judson Dance Theater by bringing in curators who have recently performed in the work of Judson artists.” [NY Times]
“Cabaret Showdown” at Under St. Marks is a must-see “if you’re a singer who deserves some recognition, a musical connoisseur looking for a new haunt, or a a New Yorker who loves to laugh and cheer.” [Inside New York]
Elle Decor put a photo of Lower East Side textile designer John Robshaw’s apartment on the cover: “Not cluttered but filled with iconic furnishings and ancient treasures, the home has just the right mix of photographs and art. The result is as humble yet dynamic a space as we’ve seen in a shelter magazine in years.” [Daily News]
The organizers of international men’s trade show Capsule have set up “a slew of sales at boutiques and showrooms throughout Nolita, the Lower East Side, and East Village” this weekend. [Paper]
“Through the end of December, the What Goes Around Comes Around store on Lafayette Street will offer a special buy one, get one half-off promotion.” [Racked]
Mads Refslund, the chef at Acme, says he isn’t bothered by the sceney club in the basement: “In the beginning, it was a bit hard for me to adapt to that and accept it. It was difficult. I can’t lie about that. But I’ve embraced it in a way. I want to make people happy, and I think we’ve been successful in that.” [Eater]
Nialls Fallon and Gareth Maccubbin — former general managers of Torissi and Parm, respectively — say their new restaurant in the former Life Cafe space will be called Maiden Lane. [Eater]
The owners of the Bistro Truck have opened a hidden gem on the Lower East Side. “Rustic L.E.S. is so small, so hidden, you wonder: how can it survive? Because you want it to. The food is uneven, which is to say homey. But it has the imprint of someone who takes pleasure in cooking, and in sharing that pleasure.” [The Times]
