TODD ALLEN
Todd Allen of Wayne is the new chef de cuisine at NICO Kitchen + Bar, NJPAC, 1 Center St., Newark (973-642-1226). He replaces chef Adam Rose who will be opening Villalobos, a Mexican restaurant, within the next month in Montclair. Chef Allen has worked at Restaurant Serenade in Chatham, the Trump properties Mar-a-Lago in Palm Beach, FL and Trump National Golf Club in Bedminster, Metuchen Golf and Country Club in Edison, Crestmont Country Club in West Orange and served as chef de cuisine at Il Pomodoro and Tapastre in Somerville. Most recently, he was at The Brass Rail in Hoboken.
FRANCESCO CURCI
Francesco Curci, originally from Puglia, is the chef at S. Egidio, an Italian restaurant offering Neapolitan-style pizza, salumi, cheese, salads and desserts, located at 17 North Broad St, Ridgewood; BYO. The phone number is not available at this time and the restaurant is not taking reservations.
NATALE GRANDE
Natale Grande chef of Il Capriccio, Whippany has opened up The Flying Meatballs, an Italian deli featuring meatballs, pasta, cheese olive oil and other Italian comfort foods, at 633 Rt 10, Whippany (973-884-9176).
ERIC LEVINE
The Spirit of New Jersey, departing from Lincoln Harbor in Weehawken for lunch, dinner and specialty cruises, has a brand-new menu designed by Chopped champion chef Eric LeVine, owner of Morris Tap and Grill in Randolph. The vessel offers three bars, open-air lounge decks, buffet-style dishes, plated with sides and pairings, such as its Asian-style signature short ribs with scallion mashed potatoes, and a Mediterranean stuffed tomato with couscous, feta cheese and basil pesto. To show appreciation to New Jersey residents, the Spirit of New Jersey is offering a special 20% off promotion for residents during National Be Nice to New Jersey Week from July 6 to 12.
MICHAEL MORIELLO
Chef Michael Moriello of La Mezzaluna in Princeton has purchased Avanti, located at 23 West Delaware Ave, Pennington (609-737-7174); BYO. While chef Moriello does not have major changes planned, the restaurant is now open on Sundays for lunch and dinner, There will be gradual additions to the largely Sicilian menu, featuring pastas, chicken, veal and seafood. The entire kitchen and wait staff will remain.
A native of Naples, chef Michael Moriello spent school vacations working in his uncle’s restaurant in the heart of Rome. Moving on to kitchens in Naples and the Isle of Ischia, he learned much about cooking the fresh and flavorful cuisine of the Mediterranean. He came to the United States nine years ago.
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