Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

>> NOW SEATING

ChriStevens founder Christine Fischer took over this premo spot in late October, steadily building it up to accomodate chef LaChelle Coats' Mediterranean/Italian fusion. (They're currently installing a brick pizza oven.) Fischer, who ran Center City's Tea House (later the Pasta Bowl), has been catering on the Main Line since last May. The name's a tribute to Fischer's brother/business partner Steven, who passed away in 2001. Bite This: Coats' baked brie is stuffed with dried cranberries and raspberry preserves, then topped wi th apricot preserves, brown sugar, honey and Triple Sec sauce.

Open for around six weeks, this 50-seat BYO is owned and operated by caterer Charles "Chip" Roman, who's put in time at both Le Bec-Fin and Vetri. (Le Bec alum Jeff Power's also in the kitchen.) Diners who are familiar with previous tenant Maya Bella should note the change in atmosphere: The former restaurant was so dark, people ordered by flashlight. (No joke.) Blackfish's well-lit New American menu will change weekly. Bite This: The lunchtime chicken pot pie, baked in a homemade puff pastry, was recently plugged on Preston & Steve.

>> WAITING LIST

Gil Chavez and Mauricio Degeronimi will have this 55-seater ready by early January. The duo will open in the same building that houses its operational facilities; Chavez says the French/Italian menu will feature escargot, duck breast and tuna tartar. Bite This: Chavez is known for his four-cheese ravioli (fontina, Gorgonzola, Parmesan-Reggiano and bel paese).

>> LITTLE VITTLES

Rittenhouse's Snackbar (253 S. 20th St., 215-545-5655) now opens for lunch at 1 p.m. PhillySnackbar.com coming soon.

Patrick Feury of Nectar (1091 Lancaster Ave., Berwyn, 610-725-9000) recently unveiled complementary "Yin and Yang" plates. Check the scallop ceviche and chili lime ice paired with baked scallop, truffles and wild mushrooms. So Zen.