PASTRAMI PRINCESS The popular Upper East Side deli Pastrami Queen is opening a second location in Chelsea Market (75 Ninth Ave., between 15th and 16th streets). Construction is scheduled to start in mid-April and to be completed this summer.

NEW AT GILT David Carmichael, who was the longtime pastry chef at Oceana and then the short-time pastry chef at the Russian Tea Room when it reopened late last year, is now the pastry chef at Gilt (455 Madison Ave. at 50th Street, 212-891-8100). He replaces Nick Morgenstern, who left last week.

“It’s lucky that I’ve been friends with David for a number of years,” the executive chef at Gilt, Christopher Lee, said. “He had a good reputation and he happened to be on the market.”

LUNCH MENU Asiate at the Mandarin Oriental (80 Columbus Circle at West 60th Street, 35th floor, 212-805-8881) has a new lunch menu from which you can choose any two dishes for $24. That can include sashimi with basil seed ponzu sauce, frisée aux lardons, wild salmon glazed with sea urchin and miso, and many other choices. Pick a third dish for an extra $12.

The hotel’s lobby lounge has just been redesigned, too, with a new menu that includes short rib tempura and lemon grass steak salad.

BRUNCH BUNCH Boqueria (53 W. 19th St., between Fifth and Sixth avenues, 212-255-4160) is now serving brunch on Saturdays and Sundays between noon and 5 p.m. Menu items include poached eggs with suckling pig hash ($13) and Pedro Ximenez pancakes with baby bananas and Vermont maple syrup ($11). The restaurant’s version of a bloody mary, called the Gilda Maria, includes pickled garlic and a skewer of salt-cured anchovy ($10).

NEW AT TOCQUEVILLE David Coleman is the new chef de cuisine of Tocqueville, (1 E. 15th St., between Union Square West and Fifth Avenue, 212-647-1515) working under chef-owner Marco Moreira. The former chef de cuisine of Union Pacific and, briefly, executive chef of Atlas, Mr. Coleman also worked at the French-Brazilian CT Restaurant with Claude Troisgros and Laurent Tourondel.

He first worked with Mr. Moreira at the Mark Hotel in the early 1990s.

RECONSTRUCTION AT CRAFT Chef-owner Tom Colicchio has changed his chef lineup at Craft and Craftsteak. Damon Wise, who was executive chef of Craft in New York, is now executive chef of all Craft restaurants. James Tracey, who helped open Craft but since moved to Williamstown, Mass., to work as chef of Mezze restaurant, has come back as Craft’s chef de cuisine. Matt Accarino, Craftsteak’s sous chef, will be moving to Los Angeles to be chef de cuisine of Craft there, which is scheduled to open in July. Taking up the post of chef de cuisine at Craftsteak is Shane McBride, who most recently was at the shortlived restaurant 7Square.

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