THE Meatpacking District will get a little cozier with the opening of 5 Ninth this November at 5 Ninth Ave.

Partners Vincent Seufert, formerly of Rhone, Joel Michel, the general manager of Pastis, and Rick Camac promise an intimate and romantic boite in a free-standing three-story brownstone, built circa 1850, with six fireplaces and quaint garden.

Firing up the “international fare” will be chef Zak Pelaccio, most recently of the Chickenbone Café in Williamsburg, Brooklyn.

The restaurant/bar will feature exposed brick, wood beams and bookshelves, in which guests are encouraged to add their favorites volumes.

On the first floor, a glass wall slides open to the dining garden with ivy-covered walls; a “floating” staircase leads to a dining room on the second floor, which is decorated in light wood tones and washed brick.

* In October’s “W” magazine, restaurateur Pino Luongo – who recently hired Mark Strausman to cook at Coco Pazzo – says the idea of the open antipasti table was his idea.

But Silvano Marchetto, proprietor of Da Silvano (where Luongo bused tables when he arrived from Italy 23 years ago), maintains he pioneered the gimmick.

“We did it first [at Il Cantinori],” Luongo counters. “Silvano has a problem with his tongue.”

“He started nothing – I started it,” Marchetto responded to the mag. “For 25 years, I have been displaying antipasto on the side.”

Calm down, boys.

* ’21’ Executive Chef Erik Blauberg has been tapped to cook dinner at Eliot Spitzer’s home for the 150 Dinners on the Park to celebrate the 150th birthday of Central Park on Monday. The menu will include a bouquet of baby greens with New York State goat cheese, seared black sea bass with Beluga caviar and truffles and rack of lamb with artichokes.

* The publicity team of Stephen Hall and Sam Firer have opened Pier 116 at 116 Smith St. in Boerum Hill, Brooklyn. Aaron Bashy, owner of the popular Minnow in Park Place, is the chef/partner at the casual beer garden and seafood joint.