Shifts are happening in the Myth universe, and sadly, they are true. Myth Café (490 Pacific Avenue) served its last sandwich on March 14, and Myth the restaurant (470 Pacific Avenue) close on its heels, closed its doors March 29. Nathan Foot, who had assumed the executive chef duties after Sean O’Brien’s departure, is heading home to Boston for a while – no telling if he’s going to start something new back there, or return to San Francisco to add to his 13-plus years here. As for what is going into Myth, it’s all just conjecture at the moment.
   

Frisson (244 Jackson Street) closed earlier than expected on March 15. Executive chef Sarah Schafer resigned on March 13, heading over to Anchor & Hope (83 Minna Street), the upcoming project in SoMa from the Town Hall/Salt House crew. So, with the permits for Frisson’s remodel ready, partners Joe Hargrave and Andrew McCormack decided to move ahead with its renovation instead of staying open, and closed on March 15. The clubby/late-night vibe will be no more (say goodbye to the D.J. booth), and it will be more walk-in diner friendly. And it’s official: Sean O’Brien will be the executive chef of this new project. Too soon to tell about timing, but for now, it’s looking like late spring or summer for reopening. As for the concept, it’s also early on that, too, but of course O’Brien’s style will be highlighted, and perhaps a few of his signature dishes from Myth will come with. There will also be a big wine program, with many available by the glass. Look for more details in coming months.
   

Moose’s (1652 Stockton Street, 415-989-7800) in North Beach recently underwent a big remodel, and now it’s becoming something else entirely. Joseph Manzare (Globe, Tres Agaves, Pescheria, Zuppa) and his business partner, Eddie Maiello, have bought the North Beach landmark, and are transforming it into their dream East Coast-style Italian restaurant, Joey & Eddie’s. They’ve had the concept brewing for a while – a couple of locations fell through, but now it looks as if they are finally going to call North Beach home. Seems native New Yorkers Joseph and Eddie got tired of pining for their favorites at Carmine’s and Dominick’s back east, so look for old-school classics such as pastas with red or white sauce, stuffed artichokes, shrimp scampi, spaghetti and meatballs, and veal saltimbocca. Manzare recently won the Boss of the Sauce competition, so you can bet the pastas will be a hit. The goal is low prices, but more food, and to create a place where you can eat with your family, but not go broke doing it. While the actual launch of the new name and concept won’t happen until the end of April or beginning of May, Manzare is ramping up and will be executing the menu. Travis Flood, the executive chef of Moose’s, had his last night of service March 17 – he’s headed to Chicago to work with Laurent Gras for a while on his new project, L.20. Look for dinner and brunch to start; no mention of lunch at the moment. There will definitely be a big party to honor the Mooses and salute the closing of the restaurant in a proper fashion.
   

In case you’re looking for Scott Howard, whose eponymous Jackson Square restaurant (500 Jackson Street) will not be reopening, he was appointed chef exécutif at Left Bank Brasserie in Larkspur, working with chef-owner Roland Passot and directeur des cuisines, Chef Joel Guillon.
   

There have also been some big shifts in four-star land: Campton Place Restaurant (340 Stockton Street, 415-955-5555) now has Srijith Gopinathan as executive chef – he was formerly the restaurant’s executive sous chef de cuisine. Gopinathan’s two sous chefs, Perfecto Rocher Battaller and Chett Bland, will be working with him to roll out the new dinner menu, and there’s a new lunch menu in the works. A native of India, Gopinathan’s background includes working as the executive sous chef at the Deep End, the fine-dining restaurant at Taj Exotica Resort and Spa in the Maldives.
   

Meanwhile, over at the Ritz-Carlton San Francisco (600 Stockton Street, 415-296-7465), after 17 years, executive chef Jean-Pierre Dubray is leaving – he is now the executive chef of The Resort at Pelican Hill, a luxe resort in Newport Coast.
   

There’s a new sushi bar that’s opened in a former Subway, Tataki Sushi and Sake Bar (2815 California Street, 415-931-1182). The tiny 25-seat space has kind of a Zen spa-naturalistic Japanese look. The menu is mostly what I call California-style sushi (lots of maki), and what’s unique is they only use 100 percent sustainable seafood. A partner in the project and the sushi chef is Raymond Ho, whose background includes Hana-Zen, Hamano and Benihana-with five seats available at the sushi bar, maybe he will do some snazzy tricks for you. Some namesake tatakis on the menu include beef, albacore, kampachi, ahi tuna, and artic char. There are also premium sakes available. Hours are Monday-Thursday, 5:30-10:30 p.m.; Friday-Saturday, 5:30-11:30 p.m.; closed Sunday. Lunch is coming soon.
   

Another opportunity for eating and drinking around town: Brick (1085 Sutter Street, 415-441-4232) has kicked off a daily happy hour (5-6:30 p.m.) with special happy hour dishes, and then there’s a similar late-night menu on Thursdays from 10 p.m.-midnight, and Fridays and Saturdays from 11 p.m.-1 a.m. Ryan Fitzgerald (Bourbon & Branch, Tres Agaves) has also designed a new bar menu.
   

You can also now get brunch at Enrico’s in North Beach (Saturday and Sunday from 11 a.m.-3:30 p.m.), Bin 38 in the Marina (Sunday from 10:30 a.m.-3 p.m.), and 1300 Fillmore in the Historic Jazz District (Sunday from 10:30 a.m.-2:30 p.m).
 
Marcia Gagliardi writes a popular weekly-column about the San Francisco dining scene; subscribe for free at www.tablehopper.com. Additionally, she writes for San Francisco and Travel + Leisure magazines, and Fodors.com. Got a hot tip? E-mail This e-mail address is being protected from spam bots, you need JavaScript enabled to view it