It’s food gossip time!

A Williamsburg resident brings the beef, Bay Ridge replaces pita with panini, and Prospect Heights and Fort Greene double-down in taco town in this week’s earth-shattering bite of gossip!

Brooklyn’s got beef:

When part-time pit master Danny Delaney opened Brisketlab on May 1 — a carnivorous co-op that allows members to pre-reserve shares of house-smoked, Texas-style beef at flesh-eating fetes held through-out the summer — he had no idea how lucrative it would be. DNAinfo reports that his underground operation sold out of 2,500 promised pounds of beef at $25 a share in a mere 48 hours, raking in a tasty profit of $62,500. Meaty!

Friends with benefits:

Ozzies may be out, but a French-Hungarian café and wine bar will soon move into the space on Lincoln Street and Seventh Avenue in Park Slope. Patch reports that the owners of Couleur Café are behind the upcoming (tentatively named) Café des Amis, which will offer a pleasing (if oddly disparate) menu of coffee, crepes, and goulash.

Taco talk:

Food trucks are fun, but not always around when you need them, unless you track their every move on Facebook or Twitter. Fortunately, Korean-Mexican fusion fans looking for a sure thing can head directly to Prospect Heights, where the popular Kimchi Taco Truck is setting up permanent digs at 766 Washington Ave. Expect tasty treats like Korean fried chicken tacos and other foods too fiddly to sling from the back of a truck.

Latin ate:

The Local reports that Community Board 2 voted in favor of a liquor license request for Habana To-Go — a 24-hour, takeout adjunct to the mega-popular Habana Outpost in Fort Greene. The upcoming pan-Latin sensation will soon sling crispy Cubanos, cotija-slathered corn, and icy mojitos on South Portland Avenue into the wee hours of the morn — or at least until 4am, after which state law prohibits the sale of alcohol. Ole!

Pops up:

The frosty treat specialists behind People’s Pops have opened their first brick-and mortar location. The ice experts set up shop at 808 Union St. in Park Slope, according to Here’s Park Slope, where they’re churning out sustainably grown deserts made of flash-frozen fresh fruits and herbs, with combinations such as rhubarb ginger, red plum and sour cherry, and strawberries and cream.

Adio, Agnanti:

Signs are down and phones are off at the Bay Ridge location of Agnanti Meze, and although reps at the original Astoria branch insist it’s just closed for renovations, we’ve seen little in the way of restorative construction. That means, locals are best off looking elsewhere for a Greek feast of dolmades, sigar bourek, and taramosalata.

Toto two:

There are finally signs of life in the appealing corner spot last occupied by the lackluster Café Rustica on Third Avenue in Bay Ridge — and it looks like a respected restaurateur is keeping it all in the family. Café Zio Toto will be run by the brother of Giuseppe Giuffre — owner of the well-liked Zio Toto just down the street — and serve as a fast and casual counterpoint to the more traditional trattoria. Let’s hope the ability to turn out a mean nutella pizza runs in the family!