Ford Fry Is In Big Expansion Mode and More Chef News Down South

In Atlanta, in addition to expanding his locally based Superica to Houston, Ford Fry confirmed plans for a new Tex-Mex concept in Piedmont Heights. Simon’s Restaurant makes its debut today, featuring a New York-inspired menu by Allysa Storms. Hector Santiago expands El Super Pan to the Battery development in the spring.

In New Orleans, Lazone Randolph kept the Brennan’s legacy going strong with the eagerly awaited Ted Brennan’s Decatur. Burger-slinging Junction adds a new outpost at Molly’s at the Market this month.

In Nashville, Daniel Herget exits Little Octopus this month, to be replaced by Andrew Rodriguez. Chopper marks Easy Nashville’s first tiki bar this winter. Chicago’s famed Gino’s East pizzeria is expanding to Nashville, along with Charleston-based sushi restaurant, O-Ku.

In Austin, Salt Lick brought its barbecue to Austin-Bergstrom International Airport. Guild is the name of the seafood-focused restaurant coming to Rosedale in December from the folks behind Swift’s Attic; Sterling Ridings has been tapped as chef. Franklin Barbecue temporarily closed due to a fire. Karen Morgan pulled the plug on Blackbird Bakery.

In Dallas, it’s seafood and tiki drinks galore at Plano’s The Keeper, now open from Colleen O’Hare. Vegan comfort food haven Spiral Diner added a Denton outpost. Modern Gulf cuisine is the bill of fare at Hookline, coming this fall to Plano. Shinsei is opening a new outpost of its sushi restaurant at Dallas-Fort Worth International Airport. Urban Taco closed its current location to move to Mockingbird Station.

In Charleston, Shane Whiddon tragically passed away in a shooting at his restaurant, Virginia’s on King.

In Raleigh, Ashley Christensen opens a pizza restaurant, Pooleside Pie, next year.

In Greensboro, Trey Bell (LaRue Elm) opened cocktail bar Rue-Bar.

In Nassau, Bahamas, Brent Martin came aboard as executive chef at the Grand Hyatt Baha Mar, overseeing culinary operations at the resort’s 18 dining outlets.

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