There are all kinds of shifts to report – it’s like industry plate tectonics are at work or something. First up, there’s some more news regarding Joey & Eddie’s, the East Coast-style Italian restaurant moving into the Moose’s space (1652 Stockton St., 415-989-7800): Jerry McGinnis of Pescheria will be the executive chef (Pescheria suddenly closed a few weeks ago when the building was sold). For now, McGinnis is overseeing the Moose’s kitchen until the transition is complete, so be sure to come by for a final drink and dinner.
   

Palmetto (2032 Union St.) has suddenly closed. It was the restaurant in the former Home location, and it shuttered just before tax day. A seasoned and longtime industry pro (20 years in the biz and counting) is going to be moving in, with a fun, casual, seafood-based concept. Look for some details next month about the who and what – for now, just know the new project is slated to open in the fall.
   

And even more switcheroos, this time downtown: Michelle Mah, formerly of Ponzu, will be the chef at midi, a California brasserie-style restaurant moving into Perry’s Downtown space (185 Sutter St.) that closed in March. Joie de Vivre Hospitality is behind this new 130-seat project in the Galleria Park Hotel. Michael Guthrie (Myth, Bix, Spoon) is handling the redesign, and midi is set to open in the fall. In the meantime, Perry’s is moving into the now-closed Faz restaurant space (155 Steuart St.), and will reopen sometime in June as Perry’s on the Embarcadero.
   

Many fans of Albona Restaurant (545 Francisco St., 415-441-1040) were shocked with the news that local character Bruno Viscovi is selling after 20 years in the business. The new owners are chef Samuel Hernandez, who has been cooking at Albona for over 10 years, and Viscovi’s nephew, Michael Bruno, who handles the front of house. Tante belle cose, Bruno!
   

Another sale: Ron Silberstein (Thirsty Bear, Ramblas) has bought the chic Cortez (550 Geary St., 415-292-6360) in the Hotel Adagio from the Bay Bread crew (Pascal Rigo, Thomas Lefort). But fear not, Cortez fans – nothing is slated to change.
   

Plumpjack Cafe (3127 Fillmore St., 415-563-4755) has hired a new executive chef: Rick Edge, who started in mid-April. His background includes working under chef Ken Oringer while at Silks and Clio in Boston, with chef Laurent Gras as a sous at Peacock Alley in the Waldorf-Astoria Hotel, and with Michael Mina as a sous at Aqua. He was also the chef de cuisine of the Pacific’s Edge restaurant at the Highlands Inn, Park Hyatt Carmel, and chef de cuisine of Club XIX at the Lodge at Pebble Beach. Most recently, he was at the Culinary Center of Monterey as executive chef instructor of the junior and senior class, and was executive chef of Lattitudes Restaurant in Pacific Grove. It appears his new clientele won’t be much of a departure from his former ones.
   

After eight years at Restaurant Gary Danko, executive sous chef Kolin Vozzoler is leaving to become the executive chef of Marche Restaurant in Menlo Park – his first day was May 1. Everyone at Gary Danko wishes him the best.
   

Some folks who live in the Polk area have been wondering what the story is on Booth, the project moving into the former Polk St. Station Diner (1356 Polk St.). Isaac Mogannam is behind the diner, and in case his name seems familiar, his cousins own Bi-Rite in the Mission, and his father started the Burgermeister empire. Booth will be a contemporary California twist on a vintage diner concept, with breakfast classics (pancakes, French toast, omelets), and lunchtime staples (salads, corned beef sandwiches, cheese steaks) served all day – and perhaps late into the night (they are considering late-night hours for the weekends). Ingredients will follow the local-organic-sustainable credo when possible, but especially with any proteins and vegetables. There will also be beer and wine, so you can get a mimosa with your eggs, or a microbrew with your burger. The atmosphere will be casual, with around 60 seats, and some fun design elements, like lighting made with vintage coffee pots. And yes, there will be one large and assuredly coveted booth, with room for six to eight folks. Next time you’re in the neighborhood, you can take a peek at some renderings posted in the window. The optimistic opening will be happening in June or so.
   

Daniel Holzman, most recently at SPQR, is the new chef of Chow in Lafayette – his first day was April 14.
   

A couple closures around town: first, the Spices on Fillmore (1325 Fillmore St.) closed, and Andale (2150 Chestnut St.) in the Marina also closed (I heard their lease was up); their new downtown location at San Francisco Centre remains open.   

Here’s a new, and dangerous way to start your weekend: Bar Johnny (2209 Polk St., 415-268-0140) is offering bottomless mimosas for $9 during weekend brunch. In the interest of keeping you upright, there is complimentary New York crumb cake, and you can also choose from build-your-own brunch selections: two eggs, one protein and a side, all for $9.50. There is also house-made granola, French toast, or pancakes à la carte, or sandwiches, Saturday-Sunday, 11 a.m.-3 p.m.

Marcia Gagliardi also writes a popular weekly e-column about the San Francisco dining scene; subscribe for free at www.tablehopper.com. She writes additionally 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