● Stanley Tucci at The Luxury Collection Destination Guide Launch with Assouline: I like to go to a lot of different places, but certainly Mario Batali's restaurants. The beef cheek ravioli at Babbo is so delicious and so incredible. Just about anything he cooks is okay with me. I always stay at the St. Regis, here in New York. ● Rosie Perez: I love Gino's in Bay Ridge. The arroz con gandule at Luz in Brooklyn is a favorite, and the roasted chicken is the best deal in town. Here in the city, Dok Suni's for Korean barbeque, at First Avenue and 7th Street.

Last night at Guastavino's under the 59th Street bridge, gourmet meat slingers D'Artagnan celebrated 25 years of systematically slaughtering animals, with a massive bath of flesh—cooked and alive. The French were everywhere, dressed in the company's signature red and white, and less drunk off small glasses of actual red wine than the red wine sauce those chicken legs were braised in. The highlight of the night was mega restaurateur Drew Nieporent (Corton, Nobu, Tribeca Grill) joining Top Chef host Tom Colicchio (who just shredded "Takin' Care of Business") on stage for an insane cover of Plastic Bertrand's "Ca Plane Pour Moi." We say insane because we never thought Nieporent was capable of hitting those high notes, and because the elderly gentleman in front of us was clearly high on ecstasy. Video after the jump.

Glen Coben is the president of Glen and Company, specializing in architecture branding design. He’s had a hand in Bistro Chat Noir, Del Posto, Esca, the Neptune Room, Noodle Bar, and Zucca. Coben describes himself as an architect and designer with an intense love of creating spaces; his current projects include the new Wyndam hotel, Fashion 26, The Edison Ballroom, a complete renovation of the Old Homestead, Bar Luna, and 57 restaurant and club in Tokyo.

Paul Liebrandt has worked in some of New York's most prestigious kitchens -- from the decadent Gilt to the critically acclaimed Atlas. His sometimes atypical ingredient pairings in his early days in New York sometimes drew criticism from diners and journalists, a sore point he's still hesitant to discuss. His current post at Tribeca's Corton has earned favorable attention and may arguably be his most successful venture yet. Although getting through to the chef took some doing, we got a decent peek into the culinary mastermind's lifestyle.

It all started in the Lower East Side back in 2003 -- before the skinny-jeaned hipster invasion -- when now-celeb chef Wylie Dufresne opened wd-50. Melding science and food, the molecular gastronomer has since inspired many to experiment. Of course, not everyone's into mad food science, but most chefs like to get a little edgy somewhere on the menu. ● Cookies @ Momofuku Bakery Milk Bar (East Village) - David Chang could get a vegetarian hooked on pork belly, so imagine what the man’s dessert spot can do with a cookie. Among the most drool-worthy: cornflake-marshmallow-chocolate chip, corn, blueberry cream, and compost cookie (so fabulously odd that the chocolate chip, pretzel, potato chip, coffee ground, and graham-cracker crumb-concoction is trademarked). ● Onion soup dumplings @ Stanton Social (Lower East Side - You’ll just have to focus on its deliciousness and put aside the fact that there’s enough cheese in this dish to give you a cholesterol problem.

A few months back, we put on display New York Times chief restaurant critic Frank Bruni's knife-wielding side -- as everyone knows, he's at his best when the claws are out. This week's review of TriBeCa dining hotspot Corton, however, shows the softer, possibly Boy George-listening side of Bruni.

New York ● Corton (Tribeca) - Ambitious replacement for much-loved long-runner Montrachet. ● The Bell House (Brooklyn South) - New Bell ringing across semi-deserted streets of GoWo.