It’s pretty safe to say that the bar isn’t in financial trouble — since opening in June, it’s been nearly impossible to hang there on the weekends without a reservation. There have been rumors floating around that the bar is looking to expand, and yesterday the owners had this to say:

A) SUPERDIVE will live forever.

B) SUPERDIVE will never close.

C) SUPERDIVE is looking for additional locations as well as weighing national expansion

D) SUPERDIVE exists only to have parties like the one for EATER.COM on Dec 17.

E) SUPERDIVE oh how we love SUPERDIVE.

F) LONG LIVE SUPERDIVE !!!

Guess we won’t have to find a new Fraturday keg spot, after all.

This morning the Post reported the tragic news, explaining that the Subway restaurant would be housed in a shipping container sort of contraption that would rise with the building up to 105 stories, and should be in place by the end of the month. No word on how much Subway paid for what basically amounts to a really spectacular advertising space, but plans are already underway to rename the building the Freedom from Hunger Tower. (Curbed)

S/he has organized several pop-up lunches, where inventive urban eaters can meet and test out new street surfaces. The last one took place in Soho about two weeks ago. Keep checking the Pop Up Lunch site for news of the next get-together and upcoming prototypes (like the lunch bag hammock). (BoingBoing)

Still, if you ever wondered how to make Coolio's Fork Steak (a chunk of beef so tender, he claimed you could cut it with a fork), or his Westside Tilapia, a new book will make the whole process much clearer. Cookin' With Coolio: 5 Star Meals at a 1 Star Price by "Coolio the Ghetto Gourmet" hits bookshelves on November 17 and will feature those recipes and more, as well as additional content, like a chapter entitled "How to Become a Kitchen Pimp" and another devoted to cooking "Pasta Like a Rasta," which is something I've been attempting for years with only limited success.

So it was we found ourselves unable to resist sending videographer Emily Chen to film the spectacle of the Sixth Annual Dumpling Eating Contest in Flushing. This year's winner ate 53 dumplings in two minutes. Yay humanity. (And sorry, Emily.)

UPDATE: For the record, the proceeds from this event went to Food Bank New York City. I still hate eating contests, though.

Filmed and edited by Emily Chen.

Even better, one of the conditions for getting money from New York State was that their expansion had to involve some environmental initiatives. So, they'll be pre-heating their water for brewing with roof-mounted solar panels and installing a new grain system that will allow them to give spent grain to animal feed producers. Plus, you know, "a new brew house from Germany, along with 12 new fomenters," 15 new full-time jobs and much, much more beer. Everyone wins!

Unfortunately, neither of us were ever able to find any Vio, despite the fact that New York was one of the first testing grounds for the drink. But today, as I was walking down West 4th St. to the F train, I ran into a group of hip, young, twenty-somethings handing out free bottles of Vio. I’ve never experienced divine intervention before, but this was damn near close. I managed to get my hands on two of the four flavors—Peach Mango and Tropical Colada—and so without further delay, I present to you a long awaited and well thought out review of Americas #1 carbonated milk based beverage.

Filmed and edited by Emmanuel Cruz.

A spot on the waterfront in Williamsburg. 6,000 square feet. We’ll turn it into a beer garden. Karaoke downstairs. Seafood market, asian style. On North 5th and Kent. We’ll pay for your water taxi.

Click here for directions.

Of course, Smellit is just a concept for some future technological wonder, but, like a Philip K. Dick short story, it unlocks all kinds of interesting possibilities. Aside the obvious problem that it could be used for olfactory torture—and the fascinating new possibilities it creates for the adult film industry—given the opportunity to use a Smellit I'd watch this scene immediately. What movie scenes would you most like to smell?

Thanks to Jen Carlson at Gothamist for calling attention to this sign, which was on display at Williamsburg bar Hugs, until very recently. We'll probably re-post this every day until the bar goes out of business.

Yet one question remains: is the First Refrigerator running low on anything, and does the First Lady plan to rectify this situation by attending the First Farmers Market, thus Drawing Attention to the Cause and inspiring all of us to slower, more local food? Will Michelle Obama save the American food system through the sheer fierceness of her outfits? We can only hope, and wait, and dawdle over the tomatoes, checking for spots and squeezing for firmness, for several hours, in hopes of catching a glimpse of a smart autumn jacket surrounded by a Secret Service detail.

Dear Pirate’s Booty,
I knew this day was coming.]]> [ Subscribe to the comments on this story ]

The lamb kebabs should be called tartare...The salmon, supposedly pan-seared, was more like pan-spurned...Charles is as stingy with heat as it is with light. Maybe it’s saving on utilities.

Anybody want to share their favorite Bruni bruiser?