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Philadephia

  • Point of Nola return. Cajun/ Creole restaurant Cafe Nola has returned to South Street, still under the direction of Bill Curry, with executive chef John Hayden back at his post.

  • In a surprise move, Bruce Lim, chef/owner of Ciboulette, has joined Susanna Foo as chef de cuisine in what is expected to be a dynamic combination of French-Asian fusion food. Talk around town is that perhaps more restaurants will be involved.

  • Samuel's in Wayne has closed, and rumors abound as to who will take it over.

  • John and Vincent Frankowski (Martini's Lounge) have opened Swanky Bubbles, with chef Michael Che(ex-Buddakan) serving pan-Asian food with French/Spanish influences.

  • Brew Moon's Black Hole Lager and Special B won gold and silver medals, respectively, at the 1999 Beer Festival in Denver.

  • Prego is a Mediterranean newcomer in Old City, replacing Monterey Grill. Owner Hadar Nissim was formerly atIl Cantuccio and Giattone LaLocanda. Ruby Wu is chef

  • Chinese goes Italian as Roma takes the place of Mr. Chen's at 24th and Lombard. It's owned by Sandy Frusone, who also steers Gnocchi, a BYOB on Passyunk near South Street

  • Physician Matt Vegari is opening three restaurants: a Persian venue, brasserie La Jonquille, and a formalrestaurant.

  • Carlo diMarco(ex-Bridget Foy) has turned up at 333 Belrose Bar and Grill in Radnor, the former Greenhouse spot.

  • Trish Morrissy has returned to her roots, cooking with her old buddy, Jack McDavid, at his Firehouse and DownHome Diner.

  • Daniel Beever is now executive chef at Derek Davis' Sonoma, where Michael Falcone and Jim Revere are sous-chefs.

  • Stephen Starr ison the roll again with The Blue Angel, a 100-seat bistro on Market Street in Old City where Stan's: King of Sandwiches used to stand. The executive chef is Peter Dunmire, formerly of Bistro Bix and Rouge 99

  • Canio Pascale and Pietro D'Abraccio have opened the snazzy-looking Mezza Luna on 8th Street near Catherine in South Philadelphia. Mushrooms are the specialty at lunch and dinner, thanks to chef Maria Forte. .