ODE TO LYON

Bar Boulud (1900 Broadway, between 63rd and 64th streets, 212-595-0303) is now serving a wide array of pâtés and other French charcuterie, along with cheeses and select wines, from towns near Lyon, France, the hometown of chef-owner Daniel Boulud. That means the bottles are from the Burgundy and the Rhône regions, and wines that use grapes associated with each region are also included. Relatively undiscovered wines from throughout the world are being featured as well. The restaurant also is prepared to host many private parties, with three rooms designated for that purpose. Sylvain Casdon, a protégé of master charcutier Gilles Verot, is overseeing the charcuterie.

SHUTTERED DOORS

Dani (333 Hudson St. at Charlton Street, 212-633-9333) has closed for regular service. For the time being, it is available as an event space. Sapore (55 Greenwich Ave. at Perry Street, 212-229-0551) also has closed after the owners reportedly lost their lease.

SLOW AND STEADY

Hill Country (30 W. 26th St., between Broadway and Sixth Avenue, 212-255-4544) has lost its pit master, Robbie Richter, who left to pursue other, as-yet-undisclosed, projects. Now manning the pit is Blue Smoke alumnus Pete Daversa, who has been at Hill Country since that restaurant opened.

FREE FOR ALL

Freefoods (18 W. 45th St., between Fifth and Sixth avenues, 212-249-4529), Matthew Kenney’s mostly organic and mostly takeout restaurant, has added new menu items for the winter, including lemongrass shrimp dumpling soup, a Maine lobster club sandwich, truffled macaroni and Asiago cheese, green lentil chicken chili, seared salmon with olive oil-crushed potatoes and almond pesto, and crispy chicken breast with goat cheese and rosemary-shiitake fregola, a Sardinian pasta.

FOR COMMUTERS

Restaurant 42 opened on the 42nd floor of the Ritz-Carlton, Westchester (1 Renaissance Square, between Hamilton Avenue and Main Street, White Plains, 914-761-4242), last weekend. The chef, Anthony Goncalves, is also the chef and owner of the highly regarded Peniche, also in White Plains, which specializes in Portuguese small plates.

The menu at the new restaurant is contemporary American, with variations on French and Italian themes. There is fettuccine with Parmesan cheese and truffles, lamb cassoulet with black-eyed peas and morcilla, and a rack of venison with cocoa beans and collard greens. Three- and five-course tasting menus are available, too.

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