I was walking my dogs past Café Habana when I ran into a group of old friends. The conversation centered on the 675 spot where Level V should be. The crew -- which included a few ex-Steve Hanson employees -- were talking about how “675 makes no sense” and that "another wave of contraction" of Steve's B.R Guest properties was about to happen. I was told it's "common knowledge” that the Starwood acquisition of B.R. Guest was “one of Starwood's worst deals ever." In between bites of crisp, cheesy corn, I was told that "at least one of Hanson’s properties was on the verge of closing, maybe more.”

The owner of the flagship Pacha in New York on international clientele, the rough lifestyle required for nightlife connoisseurs, and flushing out the phonies.

When you're not partying at Pacha, where are you?
I always find myself at Sushi Samba on Seventh Avenue. I love the outdoor roof. It's a great place to entertain. I'm forever hosting people from South America and Spain there. They treat us well, and the food and the vibe is great. Asia de Cuba has great service, great food, and a great energy. I like Henry's End in Brooklyn at the end of Henry Street. The owners are real wine connoisseurs ... they search the globe and feature five reds that are unique. Just had a great meal at Dovetail, another great spot.

With hits like STK, One, Kiss & Fly, Coco de Ville, and Tenjune in his portfolio, the CEO of The One Group dishes on the bar/restaurant prototype, banking big in difficult times, and a newfound affection for live music.

Favorite restaurants? There was a restaurant called Baoli in Cannes that was probably one of my favorite restaurants, and was also a major inspirational restaurant for me in what we started to do here in America. In terms of Italian, I like Da Silvano in New York. I love my own restaurants— does that count?

Of course. Which is your favorite? My favorite for vibe and energy is probably One. And for a very cool scene is STK.

If Hanson can’t make it, who can? At 10 a.m. yesterday, management was informed of the closing of underground Meatpacking club Level V, part of Steve Hanson's B.R. Guest empire. It was one of four places closed. The others -- Fiamma, Ruby Foo's Uptown, and Blue Water Grill Uptown -- were restaurants dependent on broker bucks, which are becoming quite endangered lately. Level V, on the other hand, was the underground lounge/club beneath Vento, the corner restaurant in that v-shaped building at 9th Avenue and 14th Street.

I took a week off to regroup and begin the New Year. I was around town, visiting clubs and trying to get a grip on what will be, and on Thursday I attended an art opening at a former assistant’s gallery. I’ve had a hundred or so assistants over the years, and the one thing this diverse group has in common is that they hate being called assistants.

Dominick D'Alleva, owner of Home and the still-hot Sway, on trading in the Law for the industry, not getting a table at his own joint, and plotting power moves in this economy.

Favorite Hangs: One of my old friends from Yale Law School and I still meet weekly at Da Silvano. We also like other, more quaint restaurants. When we go out, we go to Cipriani, Giorgione, but, since Little Italy has been eaten by Chinatown, you have to look for places [further away].

Point of Origin: I was born in Italy -- in Abruzzi on the Adriatic; that had a tremendous influence as I grew up. At four, I stole eggs from my grandmother and traded them for pastries. I started early. I grew up in my uncle's restaurant in Orsogna; now my cousin has it.

Martini Park and Marquee co-owner Chris Barish on underage promoting, the power of the water-sipping celeb, bringing club culture to suburbia, and growing up with the Governator.

Point of Origin: I’m from New York. I started throwing parties at my parents’ home when I was young. We’re talking really young, like 15, 16 years old. You know, there used to be fun clubs in New York. They would have an off night, and I would come in and make a deal with whomever the owner was, because either they were failing a bit or they wanted to make a little extra money. I’d promote to the various people I had met in grade school who had then graduated to high school. When you think about it, we were really young, and I can’t believe these clubs would let us do it. It was New York, and it was a different time, different era, different laws, and a different mayor.