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   March 2006


News from Fifth Group Restaurants: First, a new executive chef at the original Midtown location of South City Kitchen—Dean Dupuis, formerly chef de cuisine at La Coquille in Hamilton, Bermuda. Timothy Magee moves on to the new SC Kitchen opening in Vinings. And Micah Willix from Seasons 52 in Ft. Lauderdale (a Darden Restaurants concept) will be the executive chef at Ecco when it opens in Midtown | More on tap from Bob Amick and Todd Rushing (Two Urban Licks, One Midtown Kitchen, Piebar). The team has selected Brandon McGlamery as executive chef of their soon-to-open French brasserie Trois in a new office building on Peachtree. McGlamery was chef de cuisine at Bacchanalia and worked in the San Francisco Bay Area at Chez Panisse and Stars. Trois’ pastry chef (who creates sweet treats for all of Amick’s properties) will be Jonathan St. Hilaire (ex-Woodfire Grill). Amick will also open a British pub in the same building, to be called Tap | New York’s Rosa Mexicano is coming to Atlantic Station to add some spice to the mixed-use development currently dominated mostly by national chains. (Rosa debuted an outpost in Washington, D.C., in 2003.) Other planned AS operations include two East Coast versions of restaurants from the Dolce Group of Los Angeles—Dolce Enoteca and Geisha House | Yet another proposed Dolce eatery in the planning stage is said to combine a restaurant/lounge with a bowling alley | Murphy’s in Virginia Highlands has a new executive chef, Gregg McCarthy, from Ray’s Restaurants (Ray’s on the River, Ray’s Killer Creek, and Ray’s in the City) | Fleming’s Prime Steakhouse & Wine Bar has come to Atlanta on Olde Perimeter Way, near Perimeter Mall, bringing more than 100 wines by the glass to accompany its menu of aged prime steak, fish, and chops. Anthony Sawyer is operating partner and Willie Jenkins is chef/partner | Iris in East Atlanta and Oscar’s in College Park have both closed.


Divas Uncorked, Inc., a wine education and consumer advocacy group for women, presents the 3rd Annual Vintners Dinner on March 24, hosted by special guest Leslie Sbrocco, author of Wine for Women: A Guide to Buying, Pairing and Sharing Wine. The multi-course dinner with wine pairings will include a Silent Auction to benefit the Anthony Spinazzola Foundation Culinary Apprenticeship Program. On March 25, a day-long conference of sipping, swirling and wine scholarship will take place for women of all ages with panelists Jai Jai Greenfield, co-owner, Harlem Vintage; Elin McCoy, wine writer, editor and speaker, author of The Emperor of Wine: The Rise of Robert M. Parker, Jr.; and Christine Wente, fifth generation winegrower and vice president of marketing, Wente Vineyards, California. Both the dinner and conference will take place at Sheraton Boston Hotel, Prudential Center, 39 Dalton Street, Boston, 617.236.2000. (Conference is for women only, but the dinner is open to all!) Register online at  | Wasting away. Brookline’s Lucy’s, the low-fat eatery that eschewed all butter and cream, has closed its doors. One of Lucy’s former chefs, Eric Bogardus, has moved on to Back Bay’s Vox Populi where he is cooking up New American creations like ostrich stroganoff. Bogardus had previously worked at Pignoli and Locke-Ober with Lydia Shire and company | Jamaica Plain’s Arbor has been “re-concepted,” and is now Cafe D. Chef/owner Douglas Organ says he loved his space, but he wanted it to fit in better with the funky neighborhood, and that meant “more casual and easier on the pocketbook.” The new restaurant boasts a fresh new look, and will be serving simple food for eat-in or take-out | The venerable Jimmy’s Harborside closed on January 1. But never fear, this elder statesman of Boston restaurants will reopen after a year-long renovation, albeit in a slightly different location and smaller space. The restaurant, founded in 1924, is moving to a new piece of land called Parcel E, which is part of the Big Dig, and will decrease seating from 500 to 350. Jimmy’s owners, the son and grandchildren of the original “Jimmy,” James Doulous, are still doing business in the interim, with a Jimmy’s of Boston opening in Washington, D.C., this spring | Last year Tom Berry left his position as executive chef at Cambridge’s Bambara in the Hotel Marlowe to explore the U.S. and learn more about regional specialties. Clearly, there’s no place like home, because now Berry is back in Cambridge at the Temple Bar, where he’s cooking up dishes like grilled Vermont quail with Parisian gnocchi and porcini mushroom sauce. Berry, who got his start at Blue Ginger with Boston’s über-celeb chef, Ming Tsai, has hired Andrew Bridge (ex-Rialto and Henrietta’s Table) as sous-chef.


Hard to believe, but Berghoff Restaurant has bid adieu. Chicagoans literally shed tears when it was announced earlier in the year that the 107-year-old Loop landmark, known for its German comfort food and beer, would serve its last schnitzel on Feb. 28. Herman Berghoff, the 70-year-old grandson of the restaurant’s founder, and his wife, Jan, are retiring, and will lease the building to their daughter Carlyn Berghoff’s catering company. Her plan is to rename the standup bar (complete with its brass fixtures) 17 West at the Berghoff and reopen the adjoining cafe. The oak-paneled main dining room, however, will be used only for private catered events | On another sad note: Trio, the award-winning Evanston restaurant that launched some of the city’s most renowned chefs, has scheduled its final dinner for Feb. 25. After a 12-year run, owner Henry Adaniya decided to pull the plug so he could focus on restaurant consulting and service training. Trio leaves a significant legacy, having inspired several chefs who now have their own innovative restaurants: Gale Gand and Rick Tramonto (Brasserie T, Tru), Shawn McClain (Spring, Green Zebra, and the newly unveiled Custom House), and Grant Achatz (Alinea) | “Where wine is cheaper than water.” That’s the catchy promo line from the newly opened Quartino on North State. Backed by the folks who own Gibsons, Hugo’s Frog Bar, and Lux Bar, the eatery features Italian small plates and an 8.5-ounce pour (a quartino) of Italian red. Executive chef is John Coletta (Caliterra, Carlucci) | Pastry chef Kate Milashus, who honed her sweet touch at Zealous and Pili.Pili, is heading up the dessert kitchen at the newly opened Dine in the West Loop. Among her offerings: beignets accompanied by an espresso milk shake | Michael Kornick (mk) has closed A Milano in suburban Northfield | The opening chef for Fonda del Mar near Logan Square is Raul Arreola, formerly of Frontera Grill. Menu staples include roasted lamb chops with mole and a Mexican coffee lightly spiced with orange and other flavors | Chef and restaurateur Carol Wallack has left the kitchen at the popular ten-year-old Deleece on the North Side to open the contemporary American eatery Sola. A native Californian, and a former personal chef to such celebs as James Garner and Jack Nicholson, Wallack says she still retains a financial interest in Deleece, but is now getting the chance to do her own thing.


A pair of prominent executive chefs at side-by-side luxury hotels on the sand in Santa Monica have checked out for a new venture in the burgeoning entertainment district of Culver City. Erik Oberholtzer (ex-Shutters on the Beach) and Matt Lyman (ex-Hotel Casa del Mar) have partnered with Scarborough Farms of Oxnard on Tender Greens, a relaxing, neighborhood gathering place where guests can linger over fresh salads, soups, sandwiches, and hot plates featuring Scarborough Farms produce and organic meats and fish | The mercurial proprietor of Bastide, television commercial director Joe Pytka, is again the talk of Tinseltown with his decision to close the restaurant for a retooling. The last time Pytka recreated the three-year-old eatery was July 2004, when he hired Ludovic Lefebvre (ex-L’Orangerie) to take the original Provençal menu into the realm of extreme cuisine. The debut menu is still cloaked in a foam mist, though it is known that Lefebvre plans to use sous-vide technology when the renamed restaurant reopens this spring | The partners of the two-year-old Piccolo Ristorante, located on a quiet Venice walk just steps from the ocean, have debuted LA Botte in nearby Santa Monica. Chef Antonio Mure has created the Sicilian-inflected Northern Italian menu, and partner Stefano De Lorenzo runs the front and oversees the extensive Italian wine list. The restaurant’s 50 seats and all the surfaces are made from oak wine barrels | Petros Greek Cuisine and Lounge, an upscale Greek restaurant, has opened in the boutique Metlox Project development in Manhattan Beach. Chef Yianni Koufodonis (ex-Maple Drive) creates Greek island cuisine mixed with a dash of California. The unusual Greek wine list was personally selected by wine authority Tom Martin | Restaurant developer Richard Heyman (Hollywood & Vine) has transformed the only surviving 1903 historic Victorian house on Hollywood Boulevard into the Southern-themed Memphis. The co-chef, Terry Fortia, is a relocated evacuee from Hurricane Katrina who formerly cooked at the Southern Yacht Club in New Orleans. Southern specialties include Cajun popcorn shrimp and jambalaya New Orleans–style | After six years, there is a new toque at the popular Taps Fish House & Brewery in Brea. Tom Small (ex-Parkway Grill and Smitty’s in Pasadena), is now stirring the bubbling pots. His specialty is Cajun and Creole cookery | The lengthy transformation of the Patina Group’s former Pinot Hollywood on the grounds of the Sunset-Gower Studios is complete. Called Eat on Sunset, the new Joachim Splichal concept offers contemporary American comfort food under the direction of Gary Menes (ex-Firefly in Studio City.) The totally remodeled space includes a companion lounge serving signature libations and specialty martinis | The Scottsdale, Arizona–based Mastro Companies have debuted their first Mastro’s Steakhouse in Orange County adjacent to South Coast Plaza. The restaurant offers 15,000 square-feet of unrestrained opulence on two levels, including five dining rooms and a dazzling 25-foot wine tower that holds 18,000 bottles. The grill master is Matthew Briggs (formerly of Gonzo’s in Phoenix) | Coffeehouse pioneer Martin Diedrich, a third-generation coffee grower, is back in retail with the arrival of the up-market Kean Coffee in Newport Beach. Diedrich opened the first upscale coffeehouse in Costa Mesa in 1983, years before anyone else was steaming milk in Orange County | Auf Wiedersehen Matterhorn chef: After ten years of good times, Ueli Huegli, a beloved, larger-than-life personality, has sold his classic San Fernando Valley establishment known for its superb Swiss, German, and Continental cuisine, as well as its lively atmosphere. The property is slated to become an old-fashioned, red sauce Italian restaurant. Meanwhile Ueli is contemplating a smaller, simpler venture in the area.


Aiming to send ripples of laughter through the often-staid wine community, noted wine consultant and “recovering wine critic” W. R. Tish will host a tasting of the 13 Funniest Wines in America on March 31st, 2006 at the Institute of Culinary Education (ICE), 50 West 23rd Street, New York, NY from 7:00 to 9:00 p.m. The walk-around tasting event will showcase 13 wines including one giggle-worthy bubbly, one fun-fraught rosé, four wit-drenched whites, six rib-tickling reds and the ultimate sweet wine for cupcakes. All of the 13 vinos hilariosos will be paired with dishes created by the ICE chefs. Producers of the laugh-inducing wines will receive Wine For All’s coveted Purple-Footed Rubber Chicken award. Tickets are $65 (all-inclusive) and can be ordered through the Wine For All website ( For more information, call 914-232-1627 | José de Meirelles, who owns the kosher steakhouse Le Marais in the Theater District, has opened a non-kosher wine bar nearby. Tintol specializes in Portuguese wines and tapas, like piquillo peppers stuffed with brandade, and braised goat in red wine | Kashrut continued. François Payard recently unveiled a collection of kosher cakes and chocolates, perfect for special occasions or an everyday treat | Love donuts like a cop on night patrol? Try the latest from the Donut Plant on the Lower East Side. When the shop opened five years ago, we flipped for the big, doughy mouthfeel and exotic glazes like bourbon, pomegranate, or pistachio. Now owner Mark Israel has perfected the cake donut. They’re worth the trip (even from out of town!) and come in three flavors—cinnamon sugar, bittersweet orange, and chocolate with chocolate glaze | Bill Telepan is back, baby! We loved him at the sophisticated JUdson Grill in Midtown until it abruptly closed in summer 2004. We’re cheering him back onto the culinary scene at Telepan on the Upper West Side. Spacious, modern, and serenely appointed by designer Larry Bogdanow, it’s a fitting compliment to Telepan’s greenmarket-driven cooking. Pastry chef Larissa Raphael’s riff on pb&j (peanut butter and milk chocolate cake with peanut brittle ice cream and huckleberry gelée) will make you say “yum” | Eleven Madison Park has announced its new chef. Now that Kerry Heffernan has moved to the catering branch of Danny Meyer’s restaurant group, Hudson Yards Catering, the talented Daniel Humm (ex-Campton Place Hotel in San Francisco) has stepped in (see San Francisco Dateline). Now the question is: will his California-Mediterranean style change now that he’s a New Yorker? | First-name basis: Antonucci, a new neighborhood trattoria debuts on the Upper East Side. Francesco Antonucci was the onetime chef and owner of Remi in Midtown. You’ll be drawn to his chicken liver pâté with sweet-and-sour onions, and branzino with crabmeat and asparagus. Meanwhile, if upscale Chinese interests you, try Philippe in Midtown. Philippe Chow was the chef at the glamorous Mr. Chow for nearly three decades, and he’s brought some favorites over to the new place, like corn and crabmeat soup and crispy flounder | Fifty Seven Fifty Seven, the restaurant in the Four Seasons Hotel recently closed. It will reopen later this year as L’Atelier de Joël Robuchon—a sleek red-and-black concept modeled after a sushi counter, where all the action (cooking and service) happens inside. There are Ateliers in Japan and Paris, but this will be Robuchon’s first restaurant in New York. In the meantime the hotel lobby space has been redesigned to accommodate the Lounge as well as the Lobby Restaurant, which is serving three meals daily prepared by hotel executive chef Brooke Vosika | David Burke has been a busy man. He’s just opened David Burke at Bloomingdale’s, he’s all over the New York Times food pages in the featured chef column, and now he’s joined forces with restaurateur Steve Hanson to develop a steakhouse concept slated to open in Chicago next year at Hanson’s James Hotel. We’re hoping a New York branch will follow | There’s lots of great Italian food in Argentina, and the combination of both cuisines has migrated to the Northern Hemisphere. Meet Industria Argentina in Tribeca. Owners Stefano Villa and Fernando Dallorso—downtown nightlife impre-sarios—enlisted Buenos Aires star chef Fernando Trocca for the project. Expect excellent steaks, sweetbreads, seafood, signature brick-oven empanadas, and pastas | Of course, there’s lots of great Italian food in New York, too. Take Spiga, for instance. The Upper West Side welcomes a new outpost from the folks who brought us Cacio e Pepe in the East Village. Signature dishes include beef tartare, arugula, and Parmesan cheese with quail egg and black truffle, and cocoa-flavored gnocchi with wild boar and porcini sauce | More casual, more approachable. That’s the new attitude at Brasserie Aix, a less formal version of Aix, on the Upper West Side. Executive chef Didier Virot still presides over the diner-friendly menu, but pastry maverick Jehangir Mehta has moved on. He’s now the pastry chef at Sapa in Chelsea, providing envelope-pushing finales to Patricia Yeo’s savory creations | Oh Dani boy: Don Pintabona has a new eatery, Dani, in west SoHo. Pintabona was the chef at Tribeca Grill for more than a decade, but now he pays homage to his Sicilian heritage with inspired dishes like chickpea-fried calamari, rabbit cacciatore with semolina dumplings, and whitefish tagine with raisin-caper stew | It might seem patriotic and respectful to pay a visit to Colors, the new employee-owned cooperative restaurant in the East Village, but you’ll definitely be coming back for the food. That’s what former Windows on the World restaurant workers are betting. Chef Raymond Mohan is serving up an eclectic and international list of dishes that pay tribute to the various nationalities of the owners. Try Filipino lobster lumpia roll, Congolese seafood stew, and a side of creamy gorgonzola polenta drizzled with balsamic (well, maybe not all at the same time) | Michael Psilakis has built a solid reputation for reinventing Greek favorites in contemporary dishes at Onera on the Upper West Side. He still oversees the kitchen, but he will be doing double duty across town at the about-to-open Dona in the former Bellini space. His partner is Donatella Arpaia (David Burke & Donatella) | For a fabulous burger experience at Rare Bar and Grill, you’ve now got two options: Murray Hill and Greenwich Village. The latest location is set in the former Citron space. Expect the same hits-the-spot cooking with dishes like classic Cobb salad and the signature list of hamburger options (including one with foie gras and another of American Kobe beef topped with truffle butter) | Good-byes and see-you-soons: Secretes, a tapas restaurant in the East Village run by chef Jordy Lavanderos, has closed. So has Manhattan Ocean Club, after a respectable 22-year run. The restaurant, operated by the Smith & Wollensky Group, will reopen later this year with a new concept. Frederick Lesort has closed Lemon in the Flatiron District in order to concentrate on his two Frederick’s restaurants uptown. Shelley’s New York, a big, rambling steakhouse from Shelly Fireman, has moved further east on the same block into what was Wolf’s Deli. It will reopen in the spring | In other steakhouse news, two newcomers of note…Christos Steak House in Astoria has undergone a renovation. Mina Newman (Dylan Prime, Layla) is the consulting chef. And you don’t have to be a captain or a chief to pay a visit to the new Flames in the Financial District. Just bring a firehouse appetite, because the specialty is porterhouse cuts. (The original location is in Westchester.) | Carnivores who enjoy a bit of thrill with their supper should head straight to Rio’s Churrascaria in Murray Hill. It’s the newest outpost of the upscale Brazilian chain of churrascarias, where skewers of every conceivable kind of meat and occasionally seafood are enthusiastically paraded throughout a lively dining room | Get ready for Giorgione 508. Giorgio DeLuca, the man who inspired New Yorkers to happily cough up a king’s ransom for specialty ingredients at his Dean & DeLuca shops, is working on a new retail project. A longtime Tribeca resident, he’s owned the yummy neighborhood Italian Giorgione for several years. Giorgione 508 is a proper espresso bar–restaurant and upscale mini-market. Stop by for chef Alex Schindler’s excellent pasta | In nearby Long Island: Four Food Studio is the new bar, lounge, and restaurant from chef Robert Gurvich, formerly of Alison on Dominick in Manhattan. His emphasis is on seasonal, local ingredients | Bringing the blackboard to the jungle: BLT Management, the New York–based restaurant group founded by chef/partner Laurent Tourondel, is planning its first outpost of BLT Steak in Washington, D.C. But don’t start sharpening your fangs yet; the opening is slated for August.


Nick Malgieri, cookbook author, former Executive Pastry Chef at Windows on the World, and James Beard award-winning author, will team up executive chef Roberta Adamo of Penne Restaurant & Wine Bar in Philadelphia to promote his new book A Baker's Tour. Nick and Roberta will take guests on a journey of discovering the world of Italian-style doughs, desserts and delicious baking recipes. Penne Restaurant & Wine Bar is located at 3611 Walnut St. Philadelphia, PA. To make reservations call (215) 823-6222 | In February the Park Hyatt at the Bellevue opened Nineteen, an American brasserie, cafe, bar, and restaurant featuring panoramic views of the city’s skyline from the hotel’s 19th floor. The venue’s original 100-year-old architectural details (most notably two grand rotundas with 36-foot-high domes, antique mirrored ceilings, ornate plasterwork cameos, and floor-to-ceiling arched picture windows) provide a dramatic interior backdrop for a new circular raw bar and wood-burning fireplace. In good weather, there’s access to a beautifully landscaped outdoor terrace. Executive chef Richard Hebben, recognized as one of Condé Nast Traveler’s Top U.S. Chefs , has created a seasonal, seafood-centric menu of New American dishes like Maine lobster, (steamed, wok-fried, or grilled) and pot roast with caramelized onions.


Law of the street: Attorney-turned-restaurateur Meg Burkhart has opened Boulevard Bistro in Oakmont. Chef Trey Brown executes a casual menu of frittatas, grilled steak, and specialties like pulled pork flatbread | Ed Dunlap of LeMont has launched a grand occasion catering business. Mark Balach, formerly of the venerable Bradley House of Catering, directs the new venture | Chef Patrick Laird has migrated from 30 East Main in Uniontown to the Cafe at the Frick in Point Breeze. Cory Hughes (ex-fish chef at Eleven) is the sous-chef. The cafe, which previously served only lunch and tea, has structured a program of four-course special dinners | News from Nemacolin Woodlands Resort: Fine-dining Lautrec just got a $350,000 facelift. Paul Haines, chef and ice-carver (formerly of the Stone House) has taken over as chef de cuisine at the Golden Trout and is introducing a new menu. With the departure of Carl Bertka, Haley Anderson has assumed pastry chef duties | In the gene pool: Ryan Racicot (brother to David Racicot, chef de cuisine of Aqueous at Nemacolin Woodlands Resort) is executive chef of Trilogy | The Cliffside Restaurant on Mount Washington was sold at auction. Stay tuned for more information | Restaurateur Ernie Valozzi has closed his Pittsburgh outpost, Pi, in Squirrel Hill | Merrill’s Landing replaces the long-troubled Lock Six Landing on the Ohio River in Beaver County. Danny Hagen comes from Geneva-on-the-Lake to head the kitchen.


Revolving door: Executive chef Matt Herter has left the W Hotel Downtown. His replacement is A.J. Voytko from the Inn at Rancho Santa Fe. Voytko made his name at Gold in the Gaslamp, where the big news in town is the resignation of Fabrice Poigin, executive chef of Gold, Kensington Grill, and Laurel, all of which are owned by local restaurateur Tracy Borkum. Poigin has no immediate plans | Heaven Sent Desserts has opened at 30th and University | The Dining Room at Jack’s has opened in the Jack’s La Jolla complex. Executive chef Tony DiSalvo and executive sous-chef Marco Ferraro are in charge of the daily changing chef’s tasting menu.


Four-star chef Daniel Humm spent his last day in the Campton Place kitchen on New Year’s Eve. He has moved to New York to take on the executive chef post at Danny Meyer’s Eleven Madison Park | James Ormsby has left the PlumpJack Management Group, citing personal and professional reasons. Ormsby was originally hired as executive chef at the PlumpJack Cafe and came to oversee most restaurant menus for the entire group, including the new Jack Falstaff | After ten years, Gary Rizzo is moving his popular Miss Millie’s from Noe Valley to Oakland. Miss Millie’s has been a longtime favorite, known for its straightforward American food and a line at brunch that stretches down the block. In its new location, the eatery will expand from 50 to 90 seats and add a full bar | Dosa opened last week in the Mission, and is one of the few restaurants in San Francisco to specialize in the food of South India. Look for assorted dosas (crisp paper-thin crêpes made from ground beans and rice) stuffed with spiced potatoes, paneer, eggs, or spiced lamb. And we’re enticed by the wine list, which features Indian vintner Sula. This is the first restaurant from owners Anjan and Emily Mitra | The Mission is also home to a new contemporary Moroccan restaurant, Zagora. The menu includes a baked egg tagine, a duet of eggplant and Merguez sausage with hummus, and lamb shank and couscous variations. There’s even a Hawaiian snapper tagine. This all comes from chef/owner Zak Chadli and wife Lani. Chadli has cooked at the Citrus Club, Hotel Majestic, and most recently at the Polo Lounge at the Beverly Hills Hotel. Steve Noe is the pastry chef | Fontina Ristorante in downtown Berkeley has closed despite its popularity. Cafe Gratitude, a raw food vegan spot, is taking its place | Desiree Cafe, Anne Gingrass’s five-year-old Presidio restaurant, closed in December and was up for sale at press time. Gingrass, formerly of Hawthorne Lane, is looking around for a new venue so she can get back into fine dining.


In the Marunouchi district, older office blocks continue to be torn down and new skyscrapers built in their place, each complete with a range of restaurants. Chef Yasuhiro Sasajima has brought Il Ghiottone, his own version of a “Kyoto Italian” restaurant, to one such development, the Tokyo Building. Dishes like conger eel and matsutake mushroom pasta with citrusy sudachi, and tagliata of bonito with fennel and shaddock illustrate the fusion concept | Hishinuma, which became famous for its pioneer pairing of French wines with Japanese food, has moved from Mita to Roppongi | Olivier Rodriguez has left Enoteca Pinchiorri and is now at Signature in the new Mandarin Oriental Hotel Tokyo atop a skyscraper in the Nihombashi district.


Cut out the middleman: The North Dakota Farmers Union has joined forces with the Magnate Group, a lobbying firm, to create a partnership and new restaurant called Agraria. This 14,000-square-foot venue is slated to open in May in Georgetown’s Washington Harbour, where the Harbour Club used to be. Because the restaurant is partially owned by the farmers (and the Farmers Union), they will sell directly to the kitchen without any distributors. Paul Morello, former executive chef of Les Halles in D.C. and Miami, is the executive chef | Nathan Beauchamp has been named the new executive chef at 1789 restaurant, replacing the irreplaceable Ris Lacoste. Beauchamp worked at Restaurant Eve for Cathal Armstrong | Massimo Fabre is the new sous-chef for Cesare Lanfranconi at Ristorante Tosca. Cesare plucked him fresh from a culinary school in Italy.


Portsmouth, NH

Portsmouth native Mary Dumont is executive chef of the Dunaway Restaurant at Strawbery Banke, owned by area restaurateur Jay McSharry. Dumont has an impressive résumé that includes Jardinière in San Francisco and Blackbird in Chicago.