Table Talk

Addison's Go Fish is moving this fall to new digs on Alpha Road. The new location, scheduled to open in September, will be rechristened Go Fish Ocean Club and will feature a revamped menu created by newly instated executive chef Tiffany Derry, a former culinary instructor at the Art Institute of Dallas. Offerings will include bouillabaisse, a ceviche trio and an array of sushi.

Taking the plunge

Alberto Lombardi's newest venture opened this week in the West Village spot that previously housed Ferré. The new restaurant, named Pescabar, specializes in Italian seafood, including a raw bar that features oysters on the half shell, seafood carpaccio and Italian-style sashimi, among other specialties. Pescabar's fish is flown in daily from Hawaii, New York, San Francisco and Washington state, while the setting features custom furniture from Italy and Venetian glass mirrors.

That's entertainment

Hibachi fans have a new spot to enjoy some culinary theatrics. Hibashi Teppan Grill, Sushi and Bar has opened a 12,000-square-foot restaurant across from Galleria Dallas. The high-energy venture features more than a dozen hibachi tables, a sushi bar that stretches nearly 40 feet and a Vegas-style bar with nightly "flair shows" (think of a young Tom Cruise spinning and flipping bottles in Cocktail). Specialties include the Santa Maria roll (spicy tuna, mozzarella cheese, red and green peppers, jalapeños, onion, lettuce and tortilla) and the flaming White Dragon roll (two kinds of tuna, fried shrimp and cucumber drizzled with Bacardi 151 and set afire).

A new Naan

Naan Allen Korean Grill and Sushi Bar opens this month in the new Watters Creek development. Executive chef Sammy Kim previously worked as a master chef at Los Angeles' Geisha USA and as head sushi chef at Hamada of Japan in the Flamingo Las Vegas hotel and casino. The restaurant is a spinoff of sorts of the original Naan in Plano's Shops at Legacy complex. Founder Sasha Kim (no relation to the chef) sold the Plano restaurant earlier this year; it remains open under the same name.

Bad news comes in threes

Last weekend marked the end for a trio of notable restaurants. On Saturday, Alessio Franceschetti's namesake East Dallas restaurant, Alessio's il Ristorante, called it quits after a little more than two years. The same evening, chef Blaine Staniford closed Scene, the younger sibling to his acclaimed Fuse, which remains open. The following day, Uptown's Grotto Ristorante closed as well. Grotto was part of Landry's Restaurants Inc., the Houston-based company whose chains include Saltgrass Steak House, Rainforest Cafe and Cadillac Bar, in addition to the flagship Landry's Seafood House.

Bits and bites

• By the time you read this, Lake Highlands residents may have a new spot for Cajun seafood. Offshore's Nextdoor is opening any day in the space that formerly housed the barbecue joint Hog Wild.

• The Dallas location of Capriccio Ristorante is scheduled to open next week near the Galleria. Manuel De Martino, who went by the moniker Christiano during his years as maitre d' at Arcodoro and Pomodoro, is general manager.

• The Greater Dallas Restaurant Association has awarded the title of 2008 Outstanding Restaurateurs to Darrell, David, George and Mike Cole. The brothers are the founders of Irving-based I Fratelli Italian restaurant and pizzerias.

• Beloved restaurateur Franco Bertolasi died last week from complications of Parkinson's disease at the age of 69. The native Italian moved to Dallas in the early '80s, opening the Riviera in 1984. The Park Cities restaurant was a fine-dining stalwart for nearly 20 years, and Mr. Bertolasi retired when it closed in 2003. His other local ventures included the now-defunct Toscana and Mediterraneo.

• Look for a new outpost of Buzzbrews Kitchen to open in the old Tradicion space on Lemmon Avenue. There's no firm timetable in place yet, but the spinoff should launch in the next couple of months. The original Buzzbrews, a local favorite for its funky vibe, eclectic fare and 24-7 service, will remain open at its current location on Central Expressway at Fitzhugh.

Kim Harwell is a Dallas food writer.