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   July 2005


Welcome to the world of Technology Square. Gavottes Lowndes (ex-Commune) has partnered with chef Joshua Perkins (formerly of Brasserie Le Coze and Di Paolo), Mack Reese, and David Tyndall to open cafe-restaurant Globe in midtown. Oswald Morgan (ex-Prime) will be general manager of the new 120-seat eatery | Kevin Rathbun (who was once Buckhead Life Group’s corporate executive chef and is now chef/owner of one-year-old Rathbun’s in the Stove Works at Inman Park) will open Krog Bar this month. Billed as a “Mediterranean wine bar,” it will serve Mediterranean-inspired small plates, international wines, gelatos, and coffee | Mixed up in Brookhaven? Michel and Tonya Arnette (owners of Haven Restaurant and Bar) will open M!X, their second Brookhaven restaurant, this summer. M!X will combine food, mood, and groove with cuisine by executive chef Jeff Gomez (ex-Haven and Buckhead Life), who plans to offer 30–40 small plates, including antipastos, salads, pasta bowls, and seafood, all served spuntino (family style) | Partners John C. Metz Jr. and Tom DiGiorgio (Aqua Blue, Hi Life) are expanding their Marlow Tavern concept to a second location, this time in Vinings | Eno gets a new chef. Owner Doug Strickland has named Milton M.G. Farris as the new executive chef at his midtown European-Mediterranean eatery, Eno. Farris served as chef de cuisine in New York City at JoJo under Jean-Georges Vongerichten and as executive sous-chef at La Caravelle. Before Eno, he was chef de cuisine at Buckhead Life’s original restaurant, Pano’s and Paul’s | It’s official now. As Dateline previously reported, chef Richard Blais (Blais and Fishbone) is the new executive chef of One.Midtown Kitchen.


After cooking at some of Boston’s finest establishments over the past few years (Radius, Chez Henri, Truc, Metro, Upstairs on the Square), Amanda Lydon is taking a much-deserved break. She has left Upstairs on the Square, and will be spending the summer mulling her next move. Susan Regis, the winner of the 1998 James Beard Foundation/American Express Best Chef: Northeast award, will now be in charge of both of Upstairs on the Square’s dining rooms | Think bulls, not tuna belly. Clio chef and South End resident Ken Oringer will be departing from his usual Asian-French fare and saying hola to guests at his new place, Toro, which will serve authentic Barcelona-style tapas. John Critchley, Oringer’s sous-chef at Clio’s sashimi bar, Uni, will be the chef de cuisine at this Washington Street taberna, which is expected to open in August | Just down Washington Street from Toro, another Boston chef is expanding his repertoire. In addition to being a proud new father of daughter Stella, Torch chef/owner Evan Deluty is now the proud new owner of restaurant Stella, a neighborhood trattoria. Stella (the restaurant) will serve food from all regions of Italy accompanied by an assortment of Italian and Mediterranean wines, and a selection of boutique grappa | Chef Toby Hill, (ex-Chatham Bars Inn and Spire), continues the “all in the family” theme with the opening of his new Eldredge Room at Chatham’s Queen Ann Inn. Hill’s mother’s maiden name is the restaurant’s namesake, and members of the Eldredge family have lived in Chatham since the 1600s. Jim Jurbala, formerly of Olives and Kingfish Hall, is doing double duty as the restaurant’s manager and sommelier.


Déjà vu: Fritzel’s will be reborn. The celebrated eatery, which closed in 1972, will be revived at its former site at State and Lake streets. Once a gathering place for political bigwigs and visiting movie stars, Fritzel’s will anchor a new building that will include a hotel and other retail establishments. The current structure will be demolished at year’s end | After a ten-year culinary journey, Erik Wicklund has come home to Chicago as executive chef at Fornetto Mei in the Whitehall Hotel. Wicklund, whose stints included the Rainier Club of Seattle, Hotel Del Coronado in San Diego, and the Bellagio Hotel & Casino in Las Vegas, is offering his signature Italian dishes and collaborating on Asian dishes with owner Su Mei Tung | Chef Sean McClain’s plate is so full that he turned over the kitchen reins at Spring to chef de cuisine Darin Biek. Now McClain can devote more time to Green Zebra, where Christine Kim is replacing the original chef de cuisine Michael Bulkowski. McClains’s next project is the new Custom House in the former Prairie space in the South Loop | Owner Jack Jones has closed Atlantique, the Andersonville seafood eatery, and replaced it with Rioja, a casual Spanish restaurant offering tapas | Movers: Phil & Lou’s has moved a few doors down from its old West Side location, and now offers more seating, but the menu remains intact. And Tomas Bahena has moved his Mexican restaurant, Ixcapuzalco, a few miles away to gain more seating and a bigger kitchen | Shakers: Chef Cristiano Bassani has left Carlucci in Downers Grove and opened his own Arlington Heights place, Bapi, where he’s featuring northern Italian dishes. Meanwhile, Andy Webber, formerly of Mia Cucina and Spasso, has replaced Bassani at Carlucci.


Bites: Churrascos, long-closed on Sundays, is now open and serving Sunday brunch and dinner. Royal Japan on Shepherd at West Alabama has morphed into Zake Sushi. The Galleria-area space that was Avenida Paulista is now Kentucky Sports Bar. A fire and smoke in the vent system damaged Mingalone Italian Bar & Grill downtown in Bayou Place in mid-April. John Sheely has taken back ownership of his Mockingbird Bistro. Trevisio, the beautiful upscale restaurant atop a water wall/parking garage in the Medical Center, is about to change management | Kubo’s Sushi Bar & Grill has expanded inside Central Market. Owner Yoichi Ueno offers an abbreviated menu of more than 20 sushi and vegetarian items | The Warwick Hotel has been sold. The new owner is ZaZa Fountains, a Dallas-based group that owns Hotel ZaZa. The property will undergo extensive renovations and reopen in 2006 under the Hotel ZaZa flag | Kiran Verma, former chef and owner of Ashiana, announced that she is the new owner of Bombay Palace on Westheimer. She’s keeping the Bombay Palace name for a while, but will eventually change it to Kiran’s and offer authentic Indian cuisine with a contemporary touch | Francophiles across Houston are cheering: Georges and Monique Guy are taking over the old Aldo’s location on lower Westheimer and will open Chez Georges. Service is planned for Thursdays, Fridays, and Saturdays for dinner only | Pizza Roma, the quirky New York–Italian restaurant out in West Houston, closed in bankruptcy more than a year ago. It now has new owners—architect Don Meeks and his wife, Mindy—and should be open by press time. The couple’s son, Donnie Meeks, a recent CIA grad, is on board to come up with a new menu, and Richard Saumby is being brought back as general manager | Dallas restaurateur Patrick Columbo is opening Cru across from the Cynthia Woods Mitchell Pavilion in the Woodlands. This is his third location and will feature about 80 wines by the glass | Hiltons in the news (other than Paris): Kevin O’Leary, director of food and beverage at the Hilton Americas–Houston recently named Troy Roth as general manager of Spencer’s for Steaks and Chops. Malik Riley is the new executive chef at the newly tagged Hilton Houston Post Oak. He was formerly at the Hilton Americas and is a grad of the Hilton School at the University of Houston. Richard Palmisano has left the Hilton Houston Post Oak, where he was food and beverage manager | Janice Beeson, owner of the Daily Review Cafe, recently named John Rash as new executive chef. Rash has been at the restaurant since 2001 | Executive chef Jeff Armstrong has left 17 at the Sam Houston Hotel | Jason Hauck is the new chef at La Tour D’Argent, replacing Cedric Guerin | Ryan Hildenbrand, executive sous-chef at Bistro Moderne, is leaving to open his own place | Lance Fegen is telling friends he’ll leave Trevisio to open a cozy new spot of his own | Replications: Landry’s Restaurants, Inc. opened a second Grotto restaurant in the Woodlands in April. The Saltgrass Steak House opened a new edition in Pearland in May. The Tasting Room, the wine bar in Uptown Park, has opened a second location, this one in Midtown.


Chef Jamie DeRosa, who until recently has been at The Central Restaurant in West Hollywood, will be moving to Campanile on La Brea Avenue in early July, taking over the kitchen from chef/owner Mark Peel. Campanile has been a success since its opening in 1989, thanks to co-owners Nancy Silverton and Peel's version of Regional Mediterranean cooking in an elegant, relaxed setting originally designed by Charlie Chaplin. Chef DeRosa plans to continue this vision with his classic, straight forward approach to New American cuisine. | Catch of the Day: After a bit of a delay, the previously reported Providence in Hollywood—located on the site of the original Patina—is now welcoming guests. The most talked-about restaurant opening of the year is the dream team collaboration of executive chef/partner Michael Cimarusti (ex-Water Grill) and veteran general manager (and partner) Donato Poto (ex-Bastide) | He has catered to the culinary needs of the Hollywood elite at the Four Seasons Los Angeles for six years, but now Conny Andersson has departed, checking in as the exec chef at the storied Regent Beverly Wilshire, also a Four Seasons Hotel. His first task is a major redo of the banquet menus | In other property news, The Blvd restaurant and bar replaces the departed Lobby Lounge after an extensive remodeling. Scott Thomas Dolbee (ex-French 75) is the chef de cuisine. The menu is international eclectic in scope with Mediterranean touches | Consistency and warm Italian hospitality have been the hallmarks of Piero Selvaggio’s Valentino in Santa Monica for the past 32 years, but a youthful culinary team is now at the helm of the celebrated kitchen. Top toque is 32-year-old Ezio Gamga, a native of northwestern Italy who spent the last three years at Valentino Las Vegas as Luciano Pellegrini’s sous-chef. Italian seafood specialist Giacomo Pettinari (ex-Il Saraghino) has also joined the brigade as chef de cuisine. Former exec Stephan Samson is spending the summer preparing local seafood at the Isleford Dock Restaurant on Little Cranberry Island, Maine | Upstairs 2, a full-service catering company, is a new partnership between chef Joe Miller of Joe’s Restaurant in Venice and Bill Knight of the Wine House in West Los Angeles. The newly constructed catering kitchen is located above the Wine House retail store, and the adjacent, redecorated Tasting Room can also be used as a party space | Update: Devotees of meticulous sushi master Takashi Abe (ex-Matsuhisa) will be relieved to know that his long-in-the-works new restaurant, Bluefin by Abe, is set to launch this month in the Crystal Cove Promenade in Newport Beach. Abe has been missed since he sold his namesake Abe restaurant last year to concentrate on the Bluefin venture. In addition to sushi and sashimi, the menu will feature a variety of cooked Franco-Japanese offerings | Good French fare is not served in abundance in the San Gabriel Valley, but since 1979 La Parisienne has been satisfying fans in Monrovia. Proprietor Hany Fawzy has now brought classic French and nouvelle cuisine to Alhambra with the debut of Marla’s Restaurant. Overseeing the Marla’s kitchen is longtime executive chef at La Parisienne, Daniel Durfort | There is a new menu-maker at Great Oak Steakhouse, the signature restaurant located at Pechanga Resort & Casino in the burgeoning Temecula Valley wine country. Brian Johnston (ex-Star of the Sea in San Diego) has arrived. In addition to the expected prime steaks, Johnston has added venison, South Dakota buffalo, and duck to the menu | Brad Toles, a veteran of competition in the International Culinary Olympics, opened Savoury’s at La Casa del Camino hotel in Laguna Beach in late 2001, but he recently left to concentrate on his growing catering business. Now at the stoves is Gabriel Gordon (ex-Blue Palms in West Hollywood), who has added Asian accents to the revamped menu | Fred’s Bakery on Robertson Boulevard in Los Angeles, a connoisseur’s paradise for authentic Jewish-style breads, baked goods, and sweets, has been operated under the caring supervision of two generations of the Gewerter Family seven days a week in the same location since 1949. But now Cis Klein and Steve Gewerter (Fred’s daughter and son), who have worked at the bakery for their entire adult lives, have sold the business and retired. Meir Levi, a customer, is the new guardian of the Fred’s legacy, and he has retained the key master bakers | Horace B. “Tex” Taylor, who in 1953 founded Taylor’s Steakhouse in what has become the Koreatown district of Los Angeles, has died at the age of 89. Taylor’s Steakhouse (originally established as Taylor’s Tavern) is locally famous for fine steaks at affordable prices along with potent libations. Taylor’s son, Bruce, assumed the managing stewardship of the proud Taylor tradition in 1978.


After many decades at Brennan’s on Royal Street, chef Mike Roussel has turned over his toque to his longtime assistant, Lazone Randolph | 13 Monaghan in the heart of Marigny is the new kid on the block, featuring a hearty breakfast menu as well as healthy late night food in a contemporary atmosphere | Elizabeth’s, the venerable establishment in Bywater, has a new co-owner, Floyd McLamb, a former owner of the Coffee Pot restaurant | Gypsy’s Cafe has opened up on St. Charles Avenue. The chef, Donald Ray Johnson, Sr., is from Harrah’s Casino, as well as Semolina and the Radisson Hotel.


Jewel Bako Robata, the tiny offshoot of Jewel Bako owned by restaurateur “it” couple Grace and Jack Lamb (they also own Jack’s Luxury Oyster Bar) was transformed recently into Grace’s Kalbi Bar, specializing in modern Korean fare, including the namesake grilled short ribs | And speaking of Jack’s Luxury Oyster Bar, New Yorkers have sadly said adieu to co-chefs Slade Rushing and Beard Award–winner Allison Vines-Rushing. They moved back to her homestate of Louisiana and are planning to open their own restaurant outside of New Orleans this fall. Their replacement has yet to be announced | Just goes to show you, location is everything. Anthony Demes and Maura Jarach relocated their popular Couvron from Portland, Oregon, to Tribeca. Unfortunately, the restaurant was tucked away and received little attention. It has now closed. The owners of nearby Giorgione restaurant have taken over the location and plan a casual café and takeout bar | Chefs on the move: David Walzog has parted ways with the Glazier Group. The former executive chef for the Strip House chain, Michael Jordan’s The Steakhouse, and the Steakhouse at Monkey Bar has relocated to Las Vegas to open a restaurant in the splashy new Wynn Resort | Tribeca News: UK New York welcomes new chef Frank Coe, who was most recently at Le Bernardin. Look for some classic British dishes mingling with the contemporary menu. Neighboring eatery Bread also has a new chef, Mark Barrett, who hails from Babbo. Barrett fills the vacancy left by Iacopo Falai, who opened his eponymous eatery on the Lower East Side. The Odeon’s kitchen has also turned over: Vincent Nargi left Park Avenue Cafe to join the still-hip-after-all-these-years downtown brasserie, which will celebrate its twenty-fifth anniversary this fall | Adam Tihany and his partner, Francesco Antonucci, have sold their Venetian Midtown eatery, Remi, to Stefano Fritella and Roberto Delledonne. The new owners plan to keep the name | Compass finds a new direction: The Upper West Side eatery with a revolving door of chefs now welcomes John Fraser, who was most recently thrilling our taste buds at the tiny but fabulous Snack Taverna in the West Village. His pedigree (as in the French Laundry and Paris’s Taillevent) is evident in dishes such as grilled sea scallops with ramps, gigantes beans, and Meyer lemon | Speaking of new directions, Hotel Giraffe sets its sights on Spain. The space that was Sciuscia, an Italian eatery, is now Barna, a slick newcomer focusing on Catalan flavors. Enjoy the spacious outdoor seating this summer, while feasting on chef John Kekalos’s green chile and garlic-seared prawns or his orzo with wild mushrooms and truffled Manchego | Bobby Flay debuts his Bar Americain. Set in the former JUdson Grill space in Midtown, this take on a contemporary brasserie is swathed in flattering orange and rust tones courtesy of designer David Rockwell. The menu invokes regional foods Flay encountered on his American travels | Big fish, small fish: Aaron and Vicki Bashy have added Bar Minnow to their Park Slope fold. They also own the immensely popular seafood restaurant, Minnow, two doors down. Bar Minnow features a selection of salads, sandwiches (think succulent lobster rolls and oyster po’ boys), and an appropriate bar menu composed of house-smoked fish and meats | Can you smell the lavender? Matthew Tivy, the former chef at Q.V. and Canal Bar, has added another Provence-style eatery to the Upper West Side: Cafe du Soleil. His chef de cuisine is Edgar Navarette. Enjoy his signature seafood pot-au-feu in saffron broth or the cheeky “cocoa vin,” a warm chocolate pudding with wine sauce | Even if you’re not in the neighborhood, head straight to Filip’s in Chelsea, where chef/owner Joshua Smookler has opened his dream restaurant, with a perfectly executed French-American menu (don’t miss the rack of lamb with parsnip purée) and a reasonable prix fixe lunch. Smookler was most recently the wine director at Bouley, and he’s generous with his cellar, modestly marking up the wine prices | Secretes is a new global tapas bar in the East Village. The brainchild of chef Jordy Lavanderos (a Mercer Kitchen and Vong alum) owes a certain amount of inspiration to revolutionary Spanish restaurant El Bulli with creations such as red grapes filled with smoked oyster purée | Sexy beast: Well, that’s what we think of it anyway. Chef Megan Fisk left her stove at Park Slope’s Rose Water to open her new restaurant, Beast, just across the Park in Prospect Heights. She continues to offer well-crafted, seasonal cooking, tapas-style. Never mind the season, but don’t miss her Guinness-marinated short ribs | Christian Delouvrier has left Alain Ducasse at the Essex House. As of press time, he has not announced his next move. Delouvrier’s replacement is the very talented Tony Esnault, who leaves his post at the Ritz-Carlton Boston to be reunited with his former boss; at one time he worked at Alain Ducasse Monte Carlo | For the kid in all of us. Milk & Cookies Bakery is worth the trip to the West Village, where husband and wife team Marc and Jennifer Limotte are baking cookies to order. Even the organic milk is fancy, courtesy of Ronnybrook Farm Dairy | Last we heard from Christopher Daly, he was cooking for a higher calling at St. Patrick’s Cathedral. Now he’s back in the restaurant spotlight at his new Aroma in the East Village. Don’t let the diminutive size fool you: it’s a fabulously stocked wine bar with ambitious food to match | The Scotto family adds another winner to their restaurant sheet. Owner John Scotto has operated the gigantic, bustling Midtown space for nearly a decade, as The Park, then Soma Park, and recently as Etoile. Now he’s transformed the space into Table XII, a moderately sized Italian showcase for chef Sandro Fioriti, who developed a loyal following after moving from Rome to open Sandro’s with Tony May (San Domenico) in 1984 | Save the airfare and head straight to the French Quarter in Murray Hill. Restaurateur Nick Donovan and chef Luis Cardenas have opened a lively eatery in honor of the good eats in the Big Easy. The menu is replete with what you would expect: jambalaya, étouffée, and gumbo | Combat the dog days of summer with a serving of Mario Batali’s superior gelato, served at his GelOtto cart in Washington Square Park. The cart—stocked with pastry chef Meredith Kurtzman’s extraordinary flavors—will appear daily at the northwestern corner of the park through October, weather permitting.


Lula, a new Mediterranean-oriented brainchild of veteran restaurateurs Gene LaFevre and James Stephens, both proprietors of Irish-themed Dark Horse and Black Sheep, opened on the site of Suko-Thai. Chef Robert Leget, formerly of Vesuvio, offers dishes like tamarind ribs with fresh coriander and red cabbage slaw, and bacon-wrapped scallops with a tarragon and celery root purée | The Grill at the Ritz-Carlton has undergone a serious makeover: the entrance, formerly located within the lobby of the hotel, has been turned around so that people entering the restaurant will do so through the Penn Square entrance to the building. The restaurant features a new “lounge style” seating area next to the bar and an open kitchen so diners can watch chef Terence Feury at work.


Wine Vault and Bistro is the new venture of Chris and Mary Gluck of Pasta Press fame. The tasting room and bistro has opened above Saffron on India Street just off Washington in downtown San Diego | Island Prime and Sea Level Lounge has opened on Shelter Island. Deborah Scott of the Cohen Restaurant Group is a partner and will be running the show. Josh McGinnis, formerly of Prego, will be in the kitchen | La Valencia Hotel, a longtime La Jolla landmark, has introduced the La Sala Lounge featuring a tapas menu | Gemelli is the newest kid on the block at Fifth and Laurel. The Sicilian-inspired restaurant is owned by Vince Busalacchi, brother of Joe Busalacchi who owns several Italian restaurants in San Diego | Blackhorse Grille is the newest reincarnation of Prime 10 Steakhouse in Del Mar. The new chef is Ryan Johnston, who will feature lower-priced regional, seasonal dishes.


It suddenly got busy around here. After what has seemed to be an excruciatingly slow period on San Francisco’s restaurant scene, a crop of exciting new places opened. In April, Tartare’s George Morrone (originally of Aqua fame) opened Boca, an Argentine steakhouse, in Novato. He took over the former Orsi space with Aabi Shapoorian, his partner at Tartare | Further north, San Francisco restaurateur Hoss Zare opened the rustic and charming Zare Napa in the heart of the Wine Country. Zare’s menu includes items like braised rabbit, pan-roasted bass, and smoked salmon–wrapped foie gras | In San Francisco’s SoMa district, the Patisserie Cafe morphed into Triptych, the new hip art gallery/cafe opened by three partners—David Kittredge, Kevin Trexler, and Holly Milne | The third Fresca, from chef/owner Jose Calvo-Perez, opened in San Francisco’s Noe Valley. This location features a raw bar and ceviches in addition to homestyle Peruvian favorites like braised pork adobo | Down south in Cupertino, just-opened Alexander’s Steakhouse blends traditional steakhouse fare with a few Asian touches. Look for chef Jeffrey Stout’s Kobe beef sashimi, kurobuta pork chops, and filet mignon | Can’t make it to France this summer? Take the trolley over to Fisherman’s Wharf, where the owners of Cote du Sud in the Castro have opened Rue Saint Jacques. The food is classic French bistro fare with California flair | Also in Fisherman’s Wharf, the Boudin empire famous for its San Francisco sourdough opened Bistro Boudin in its new flagship facility | North Beach branches out with Citizen Thai and the Monkey Noodle Bar, a two-concept restaurant serving both upscale Thai food and slurp-worthy noodle soups | In San Francisco’s Financial District, diners can eat seafood al fresco at the newly opened Blupointe. Michael Tobias of Plouf and Aqua created the menu, which features dishes such as salmon poke, grapefruit-marinated snapper ceviche, and smoked salmon wood-fired pizzas.


Jamie Leeds, the chef who developed her style and reputation at 15 Ria at the Washington Terrace Hotel, will now operate her own place in Dupont Circle. Hank’s Oyster Bar is named for Leeds’s father, a dedicated fisherman. Jamie’s sous-chef, Tess Mosely, will join her | Georgetown developer Anthony Lanier has tapped top talent to run Leopold’s Kafe Konditorei, a restaurant, lounge, and bakery featuring new Austrian food that will open this spring in Cady’s Alley. Pastry chef Nancy Kershner, who worked in New York for Daniel Boulud and François Payard, will guide the back of the house while Austrian-born Albrecht Clary will run the front | Michael Sternberg, who took ownership of Harry’s Tap Room in Clarendon when the Sam & Harry’s partnership split, is slated to open Essential Grill this summer in Tysons Corner | Uptown Bakers’ owner, Mike McCloud, hired renowned French baker Didier Rosada as vice president of operations | Chef update: Darrell Hughes has been named executive chef for Georgia Brown’s, the popular upscale Southern comfort food restaurant operated by Capital Restaurant Concepts. Kingsley John is the executive chef at the newly opened OYA Restaurant & Lounge on Ninth Street in the Penn Quarter. Denis Soriano will be the executive chef at Azure, Lebanese Taverna group’s new Old Town Alexandria restaurant | After 85 years in the hospitality business, Fairfax-based Guest Services, Inc. launched its new brand at a reception at Potowmack Landing Restaurant | John Fulchino of Johnny’s Half Shell, partner chef Ann Cashion of Cashion’s Eat Place, and John Manolatos, veteran sous-chef at Cashion’s Eat Place, are opening two new food spots in Columbia Heights: Nineteen Butchers (a butcher shop) and Taqueria De Flores, which will specialize in tortillas made by longtime Cashion employee Juanita De Flores, who hails from El Salvador. Both venues are slated to open in the fall of 2006 | Chef Geoff Tracy plans to open Lia’s in the Chase Tower building in Chevy Chase. The 5,700-square-foot restaurant will have outdoor patio seating for 120 | Dean Gold, former purchaser at Whole Foods Market, is planning to open Dino, a 100-seat Italian bistro and wine bar in the former Yanyu space on Connecticut Avenue in Cleveland Park. His chef will be Johnny Nielson, previously of Aria | Max Knoepfel, former executive chef for Centerplate/NBSE at the Washington Convention Center, has become the new executive chef at Belle Haven Country Club in Alexandria | Chef Richard Sandoval will collaborate with maestro Placido Domingo and chef Alan Yu to bring his Latin-American restaurant, Zengo, to the hot new Chinatown area | Raoul Jean-Richard is moving (but not too far)—he’s closing his Vienna Bistro 123 and reopening as Bistro 123 in the traffic-rich Tysons Corner Mall.


Atlantic City

Four-Starr chef: In his new position as executive chef of Atlantic City operations for the Philadelphia-based Starr Restaurant Organization, Franklin Becker will oversee the kitchens of four restaurants. Becker is also author of the recently released cookbook, The Diabetic Chef, published by Ballantine.

Las Vegas

Joel Robuchon, the legendary self-taught chef who became the first (and youngest) chef to win three consecutive Michelin stars will introduce two restaurants this fall at MGM Grand. The first, Joel Robuchon at the Mansion, will feature a menu of his specialties served in a setting more like the chef’s own dining room than a restaurant. The second restaurant, L’Atelier du Joel Robuchon, will resemble the Parisian restaurant of the same name, with counter service and a show kitchen as well as full-service tables. MGM Grand has also announced the appointment of Jaime Smith as the resort’s first director of wine.

Sagaponack, NY

The James Beard Foundation's annual Chefs & Champagne Benefit will be honoring Chef Michael Romano of Union Square Cafe for his contributions to the food industry on Saturday, July 23. The event is being held at the Wölffer Estate Vineyard in Sagaponack, New York, and will feature a variety of tastings by chefs from the New York area, including Florian Bellanger of Fauchon, Rebecca Charles of Pearl Oyster Bar, Josh DeChellis of Sumile, and Kerry Heffernan of Eleven Madison Park. Champagne Charles Heidsieck will be served, along with the Estate's own award-winning wines. Proceeds from the event will benefit the preservation of the historic James Beard House in Greenwich Village, as well as the new East End Long Island Culinary Scholarship and the programs of Spoons Across America: The Source for Children's Culinary Education. Admission to the benefit is $150 for members of The James Beard Foundation, and $200 for guests. To obtain reservations, call 212-627-2308. VIP tables, each seating 10 people, are available for $5,000 by calling Diane Harris Brown, Director of Development, at 212-627-1128.

Sedona, AZ

Seeing red: Reds, a highly anticipated American bistro restaurant and bar has opened at the Sedona Rouge Hotel & Spa. Executive chef Kyle Evans is serving breakfast, lunch, and dinner seven days a week.