RISING AGAIN

Dévi (8 E. 18th St., between Fifth Avenue and Broadway, 212-691-1300), the high-end Indian restaurant, which closed in August due to a dispute between the restaurant’s owner and its staff, is scheduled to reopen on October 22 under the new ownership of its former chefs, Suvir Saran and Hemant Mathur. For the first month, dinners will be discounted 20%.

UP THE LADDER

Adam Ross has been promoted from chef de cuisine to executive chef of Amalia (204 W. 55th St., between Seventh Avenue and Broadway, 212-245-1234), replacing Ivy Stark, who has returned to the B. R. Guest restaurant group.

COURTLY APPEARANCE

Belcourt (84 E. 4th St., at Second Avenue, 212-979-2034) opened over the weekend. Chef Matthew Hamilton, formerly the chef at the now-shuttered Uovo, is serving Mediterranean-inspired dishes such as oil-poached octopus with cardamom pickled carrots, salsify, coriander dressing, and olive crisps, along with a lamb burger with goat cheese, and batter-fried scallions similar to onion rings.

ON HIS OWN

Neil Ferguson, who was chef at Gordon Ramsay at the London until March, is now dishing up items such as caramelized bone marrow with shallot purée and caviar, and Spanish mackerel with bacon and date gnocchi and apple vinaigrette, at Allen & Delancey (115 Allen St. at Delancey Street, 212-253-5400).

GREEK TO ME

Antonia Panelli, a longtime waitress at Avra, is scheduled to open her own restaurant in Astoria today, in partnership with Nicos Gregoriou. Athens Tavern (23-01 31st St. at 23rd Avenue, Astoria, Queens, 718-267-0802) is serving contemporary Greek food under the direction of consulting chef Yianni Baxevanis of Hytra restaurant in Athens.

MOSCOW ON THE MIND

Marc Taxiera, who built a name for himself at Beppe, is the new executive chef at the Russian Tea Room (150 W. 57th St. at Seventh Avenue, 212-581-7100).

IDENTITY CHANGE

Lucy Latin Kitchen has reopened as Lucy of Gramercy (35 E. 18th St., between Broadway and Park Avenue South, 212-475-5829) under the direction of chef Carmen Gonzalez, who moved to New York from Miami about four months ago. “We’ve changed everything, from the menu, to the look to the wine list to service,” Ms. Gonzalez said. Cod fritters called bacalaitos, and yucca stuffed with stewed chicken are among the more traditional Puerto Rican appetizers. Also on the menu is a peaky toe crab and avocado terrine with lime mayonnaise and arañitas, which are garlicky grated fried plantains that some people say resemble spiders.

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