Several chefs recently moved to new kitchens. Most prominently, chef and restaurateur Kevin Vizard has taken the helm at Southern Yacht Club (105 N. Roadway St., 504-288-4200; www.southernyachtclub.org), where dining is open to members only.
Vizard opened his namesake eatery Vizard's in the Garden District after Hurricane Katrina and then moved it Uptown to the spot vacated by Alberta's (5015 Magazine St.). In September 2012, he changed the format from fine dining to casual fare and renamed the restaurant Hevin. The menu featured items such as the "po-nini," a po-boy/panini hybrid.
Located among the marinas at West End, Southern Yacht Club is the second oldest yacht club in the U.S. Vizard says it's his maiden voyage into private dining, but he's eager to "bring the same creativity to this 164-year-old institution that I put into all my restaurants."
Downtown, neo-Sicilian restaurant Cibugnu (709 St. Charles Ave., 504-558-8990; www.cibugnu.com) has tapped Richard Papier as its new executive chef. Papier is a New Orleans native and veteran of Emeril's Restaurant, Herbsaint (which is next door to Cibugnu) and Delachaise. Cibugnu will continue to serve wood-fired pizzas, handmade pastas and house-cured salumi. The wine list focuses on Sicilian varietals.
In August, former Cibugnu chef Octavio Ycaza moved to another Warehouse District address. He joins the kitchen of RioMar (800 S. Peters St., 504-525-3474; www.riomarseafood.com), where chef/co-owner Miles Prescott specializes in Spanish and Latin American seafood dishes.