Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

>> NOW SEATING

Restaurant School grads Ashley Maxwell and Sarah Fried have taken over the spaces that formerly housed Jolly's Piano Joint and Pazzo Pizza—both of which closed late last year—and mushed them into Smith's, an 85- to 90-seat restaurant/lounge with 12 taps and an American menu. The bartenders are happy to mix up specialty cocktails: Midori Appletinis, Dark 'n' Stormys and the like. Bite This: The flatbread pizza offerings include the carne (ground beef, sausage, ham, pepperoni, fresh mozz) and the garden (spinach, cherry tomato, roasted red pepper, ricotta, pesto).

Bo Choi, a 10-year restaurant vet who's worked everywhere from Kyoto to Redondo Beach, opened this tucked-away sushi bar in early March. Chef and co-owner Dung Nguyen is working off a solid menu accented by daily specials and customized rolls. Ooo, other-side-of-the-block competition for the popular Zento? Breakdance fight, like, now! Bite This: The "Raising Arizona" roll is made with yellowtail tuna, scallion, masago, jalapeno and a spicy sauce.

>> WAITING LIST

Former Johnny Manana's manager Maggie Austin is flexing her muscles at the Mexi competition with Manayunk's Machismo, which'll open the first week of April. The concept is simple: a burrito bar that's both sit-down and takeout-friendly. All the normal fillers are available, but the menu also boasts vegan sour cream, vegan cheese and Boca meats. Oh, and a hot sauce bar will offer a rotating roster of 50-plus options. Look for a second location in NoLibs (1001 N. Second St.) by July.

>> LITTLE VITTLES

Local beer and whiskey writer Lew Bryson has his own Web site. So why did he start Seen Through a Glass (lewbryson.blogspot.com)? Bryson, who is managing editor of Malt Advocate magazine, says the blog lets him post insider tips as he hears 'em. Watch for event listings and tasting notes on "session beers," those brews that everyone sips but are often overlooked by the alky press.