— Danny Brown Wine Bar — AKA the first Queens restaurant to get a Michelin star — is closing at the end of the year because the landlord is not renewing the lease. Flo Fab reports that chef/owner Danny Brown is going to close the restaurant from September 28 to 30 to make some tweaks to the space and the menu. He'll reopen for the final three months of service on October 1. A few months ago, Brown mentioned plans to expand to Long Island City, but the space he was looking at didn't work out. Brown and his team might reopen in a new space in Forest Hills.

— A new location of Blue Bottle Coffee is coming to a hotel that's being built at 396 Broadway in Tribeca. The hotel won't make its debut till the end of next year or early 2017. Tribeca Citizen notes that at one point in time, Blue Bottle had a cafe inside All Good Things market, but it closed two years ago.

— Daniel Delaney started serving his crispy chicken sandwich at UrbanSpace Vanderbilt market yesterday. The specs: "White bun, Duke's, housemade pickles, boneless thigh, and Crystal. " $8.

the @delaneychicken sandwich is live. white bun, duke's, house made pickles, boneless thigh, and crystal. it's outrageous. A photo posted by Daniel Delaney (@danieldelaney) on Sep 22, 2015 at 10:58am PDT

But how does it compare to the new crispy chicken sandwiches at Fuku and Shake Shack? Hard to tell at this point. But reader Mike C. writes in with a report: "I'd say juiciest and thickest of all current sandwiches, but thinnest/weakest skin."

— Artist Tina Trachtenburg has created a plushie likeness of New York's favorite critter, Pizza Rat. It will be on display in Union Square this Friday.

— And on that note, if you loved Pizza Rat, you might also enjoy Shake Squirrel:

— Alon Shaya, the chef behind the hit New Orleans restaurant Shaya, is partnering with Resy for a series of special dinners this week at 231 Mott Street. Tickets for the four-course family-style meals on September 25 and 26 are now available online.

— Tejal Rao's list of NYC's best new pizzas includes the peaches and ham pie at Bruno Pizza, and the rabbit-topped round of dough at Ogliastro. The Bloomberg critic also notes that, though it's not technically a pizza, Cosme is serving a mean tlayuda right now.

— Work is coming along at Taavo Somer's "French New Wave health food" restaurant in the former Antonioni's space at 117 Rivington. Bowery Boogie notes that a canopy went up last week.

— Spot Dessert Shoppe quietly closed its doors recently after nine months in business at 5 St. Mark's Place. Signs indicate that the space will reopen next month as a new iteration of the cafe called Spot 1/2 Dessert Bar. The original location of Spot is still open down the block.

— A handful of pizzerias around the city are offering papal-themed pies this week, including Paulie Gee's, Keste, and Ribalta. The Post asked a pizzaiolo from Bleecker Street Pizza to make a papal pie and the result is impressive.

— And finally, here's how to frost a cake like the team from Baked: