New York City Jewel Bako owners Grace and Jack Lamb have launched their third East Village outpost, Jack's Luxury Oyster Bar, with chef Allison Vines-Rushing, formerly of Alain Ducasse.
Former Tomoe Sushi chef Shigenori Tanaka will man the sushi bar at midtown's new Riingo, from Aquavit's Marcus Samuelsson. Zak Pelaccio, of Brooklyn's Chickenbone Café, is opening a restaurant this fall in Manhattan's Meatpacking District: At 5 Ninth, he'll serve an international mix of dishes, from Vietnamese soup to Southern chicken and dumplings.
Boston Barbara Lynch of No. 9 Park (an F&W Best New Chef 1996) opened B & G Oysters Ltd in September; at press time, she was preparing to launch the Butcher Shop across the street. The full-service butcher store sells pâtés and take-out meals, and includes a wine bar.
San Francisco At Aqua, chef Laurent Manrique now has his own menu in place. He's brought over Sean Crowley, his sommelier from Campton Place; he's also launching Sonoma Saveurs, his wine-country store and rotisserie. In the Napa town of Yountville, Philippe Jeanty will open Père Jeanty, with a Provençal menu, by the end of the year.
New Orleans Joel Dondis, the former sous-chef at Emeril's who's been running the successful catering business Joel for 10 years, is planning to open La Petite Grocery early next year; he's partnering with Anton Schulte of Peristyle.