CLOSED FOR NOW Bond St (6 Bond St., between Broadway and Lafayette Street, 212-777-2500) is closed due to a fire early yesterday morning. Owner Jonathan Morr said he hopes to reopen the restaurant in about three weeks.

No one was injured in the fire.

RUSSIAN PASTRY Morgan Larsson has returned as pastry chef of the Russian Tea Room (150 W. 57th St., between Sixth and Seventh avenues, 212-581-7100), where he also was pastry chef between 2000 and 2002. Most recently, he was executive chef at the St. Regis Hotel. Previously, he served as executive pastry chef of Windows on the World.

The Russian Tea Room is still looking for an executive chef after having parted ways with Gary Robins last month.

OCEAN FLAVORS Ben Pollinger, the new executive chef at Oceana (55 E. 54th St., between Park and Madison avenues, 212-759-5941), has implemented his first menu there, reflecting his experience under the French chefs Alain Ducasse and Christian Delouvrier as well as the chef at Tabla, Floyd Cardoz. Menu items include South Florida stone crab claw with spinach, pumpkin purée, and curry leaf aïoli, as well as and almond-crusted red snapper with roasted beets, beet greens, beet purée, and almond compote.

Jansen Chan is the restaurant’s new pastry chef. He, too, worked under Mr. Ducasse, most recently as executive sous chef at Alain Ducasse at the Essex House.

DANI BOY Greg Johnson, who was sous chef at Abboccato Ristorante, is now chef de cuisine at Dani (333 Hudson Street, between Charlton and Vandam streets, 212-633-9333).

MIXOLOGY MOVE Brian Van Flandern, who was in charge of cocktails at Per Se, now is mixologist at Bemelmans Bar at the Carlyle Hotel (35 E. 76th St. at Madison Avenue, 212-7447-1600). That hotel’s new wine director is William Rhodes, most recently from Cellar 72, a wine shop, although he also has worked in restaurants, including City Hall, Michael’s, and Per Se.

LUNCH MENU 15 East (15 E. 15th St., between Union Square West and Fifth Avenue, 212-647-0015) is now open for lunch and offers a $29 prix-fixe lunch that includes soup, appetizer, sushi, and sorbet for dessert.

FREE & FROZEN Yoláto is opening its second Manhattan location (2286 Broadway at 82nd Street, 212-580-1635) today. In celebration, it is handing out free frozen, low-calorie desserts. The shop specializes in low-fat frozen yogurt, sorbet, and gelato.

Mr. Thorn is food editor of Nation’s Restaurant News. He maintains nrnfoodwriter.blogspot.com.