Philadelphia

• Growing family. Chestnut Street restaurants Rococo and Oberon have a new sibling, The Latest Dish, a smaller, more casual place located a few blocks away. Proud parents are Albert Paris, Mustapha Rouissiya, and Philippe Daouphars.

• Daniel Charest (Napoleon Cafe) has placed Michael Sheel and David Kokesh in charge of the kitchen at Bonaparte.

• Jimmy Chu has unveiled his latest, Swordfish, a Chinatown eatery specializing in, you guessed it, Cantonese-style fish. Chinatown is also home to the new, 700-seat restaurant Ocean City, where Cantonese dishes dominate the regionally diverse menu.

• Tony Clark has departed from the restaurant bearing his name. Joe Wolf, formerly a partner in Striped Bass, is in charge.

• Morton's of Chicago is moving to Walnut Street, just around the corner from the Palm and Ruth's Chris, leading many to wonder if the area should be renamed Steak-house Place.

• Quince Street newcomer Cafe Noir has CIA grad and Waldorf=Astoria alum John Jackson cooking up a New Orleans-style menu, gladdening the hearts of those who miss longtime favorite Cafe Nola.

• Landmark restaurant DiLullo has gone casual, reopening with a new look and a new name, Toto, after owner Toto Schiavone. The previous name was a nod to Schiavone's wife, Claire DiLullo.

• Modestly priced Italian trattoria Gnocchi is open on Passayunk Avenue, close to Ristorante San Carlo, where chef Sandro Frusone also hangs his toque.

• John Harrison, chef at Bookbinders since 1954, has retired after 44 years in the kitchen of the landmark restaurant. "Golf and my wife" will occupy his time, he says.

• Brew Moon Restaurant & Microbrewery has opened in King of Prussia, the fifth location for this Boston-based chain. West Chester native Nicolo Catenza is behind the stoves, while brew-master Brion Boyer oversees produc-tion of such award-winning beers as Munich Gold lager and Grasshopper IPA.