STEAK, PART TWO Wolfgang’s Steakhouse (4 Park Ave. at 33rd Street, 212-889-3369 ), the Murray Hill restaurant with a tiled Guastavino ceiling, is opening a second location this spring at 409 Greenwich Street, between Hubert and Laight streets.

Like its uptown sister, this restaurant also will feature an elaborate ceiling. The downtown location’s custom-designed mosaic tiles will be installed by Israeli artist David Inbal. DAS Architects of Philadelphia is designing the space.

STAYING AROUND Craig Koketsu fans have something to cheer about. The Smith & Wollensky Restaurant Group might have given up on the Manhattan Ocean Club, where Mr. Koketsu was executive chef, but they haven’t given up on him.

Mr. Koketsu has been named chef of Quality Meats (57 W. 58th St., between Fifth and Sixth avenues, 212-371-7777 ), the restaurant that will open this spring where Manhattan Ocean Club once stood. “The theme is going to be more in the American vein and it’s definitely going to have a more rustic feel” than Manhattan Ocean Club, Mr. Koketsu said. “Hopefully we’ll do riffs on classic dishes – make it interesting enough for everybody while at the same time identifiable.”

He said he was glad to be going back to a kitchen that he already knows, but the dining room is being completely redone. Design firm AvroKo, which has to its credit the interiors of Public, the Stanton Social, and Sapa, is undertaking the project.

The new restaurant is a venture of Alan Stillman, founder and chairman of the Smith & Wollensky group, and his son, Michael Stillman.

Mr. Koketsu said the team likes the “warm industrial feel” that AvroKo gives to restaurants.

WEEKDAY BRUNCH If you feel like brunch today, you’re in luck. As of today, HQ (90 Thompson St., between Spring and Prince streets, 212-966-2755 ) is serving it seven days a week.

EAT RICE JeBon Noodle House (15 St. Mark’s Place, between Second and Third avenues, 212-388-1313 ) opened recently, serving various dishes from East Asia. Despite the name, the restaurant also serves soup dumplings, which it calls siu lung bao, tempura, and other appetizers as well as salads, satays, and signature juice blends, along with 18 noodle dishes. The name means “eat rice” in the Chinese dialect of Chao Zhou (pro nounced “chow joe”), which is spoken in a particular region of Guangdong province known for its culinary sophistication.

NAPA MEETS OPERA New York City Opera will bring Napa Valley to the Big Apple when it opens its spring season on March 7. After a performance of Frank Loesser’s “The Most Happy Fella,” which is set in Napa, is a gala dinner honoring Ann Colgin of Colgin Cellars. The evening begins with cocktails at 5:30 p.m. The 6:30 p.m. performance will be followed by dinner, dancing, and a luxury auction. Benefit tickets start at $1,000. For more information, contact the New York City Opera special events department at 212-870-5627.

ON THE QT Another downtown speakeasy-style bar has opened. Blue Owl (196 Second Ave., between 12th and 13th streets, 212-505-2583 ), is serving classic cocktails and light food such as cheese plates and smoked meats. A blue owl marks the spot outside, although there is also a secret entrance on 12th Street for guests who book the private room – separated by the rest of the bar by a two-way mirror. If you book that room, you will be text-messaged the day’s password to get in.