Philadelphia

• Tuckered out. It's not easy keeping tabs on Joseph Tucker. After closing Joseph's in South Philadelphia, the peripatetic chef went upscale with Joseph's on the Avenue before suddenly leaving to reopen Joseph's just north of the original location. Now, Tucker is slinging the pots at Pompeii, where the food is similar to that of his last incarnation

• Michael Sheel (ex-Bonaparte) is chef at Edge, a Manayunk hotspot with diverse menu choices

• Upstares at Varalli, a popular Italian eatery across from The Academy of Music, is expanding into space downstairs. The new spot, Sotto, plans to serve moderately priced seafood

• Adrienne Hall is chef at the newly opened Lena on Market Street

• The Wyndham Franklin Plaza has revamped its Terrace into a pricier Italian-California restaurant

• La Fourchette, a longtime Wayne restaurant, has reopened with fine-tuned decor and a new team headed by chef Chris Todd (ex-Arroyo)

• Michael Palermo has left his post as manager of Venus and the Cowboy. His replacement is Gregory Fredrick (ex-Sfuzzi, ex-Le Colonial)

• Pastiche, formerly Cafe Einstein, has moved to the former South Street home of Taxi from its Race Street location. Bobby Kalatchinow joins the team, while remaining part-time at Sassafras, and the kitchen is staffed by Einstein holdovers Paul Brown and Lennise Watson

• Brothers Bistro has been reincarnated as Marmot, a restaurant-cum-lounge. Tim Spencer (ex-Jake's, ex-Sonoma) turns out small plates of eclectic dishes. Also on the team are Marissa Sullivan (ex-Rouge) and Chris Scapulla (ex-Egypt bottle juggler)

• Upscale pizzeria San Marzano Pizza has opened on Walnut Street

• Caffe Monticello has opened on the same Market Street block as Lena and Marmot

• Stephen Starr has plans for the former Stanley Hardware space. Details to come

• Dominican restaurant Sabooor has opened on Chestnut Street in the tiny space that once housed Dardanelles. Owner Amara Martinez and chef Rudolpho Wu bring Latin flair to downtown

• City Tavern has won an Ivy award from Restaurants & Institutions magazine. .