A-ONE, AND A-TWO

If everything goes as planned, eighty one (45 W. 81st St., between Central Park West and Columbus Avenue, 212-873-8181) will open its doors today. Ed Brown, previously the executive chef of the Sea Grill, and of JUdson Grill before that, will be serving ingredient-focused, globally inspired American food, such as fennel and parsley soup; scallops with Okinawa sweet potato, and pumpkin risotto with braised chicken wings. Running the pastry kitchen is Aureole alumnus John Miele, who also was the pastry chef at Amalia. Mr. Brown’s chef de cuisine is Juan Cuevas, who used to hold that title at Blue Hill. The sous chef, Yuhi Fujinaga, was also Mr. Brown’s sous chef at the Sea Grill.

The dining room will be run by former Gramercy Tavern managing partner Nick Mautone, and the sommelier, Heather Branch, previously had that job at Dona.

MOVING ON

Nori Sugie has left his post as chef of Asiate at the Mandarin Oriental (80 Columbus Circle at 60th Street, 212-805-8800). His replacement has not yet been named.

RENOVATION’ REPORT

Park Slope Japanese boîte Oshima (71 Seventh Ave., between Lincoln Place and Berkeley Place, Brooklyn, 718-783-1888) is closed for renovations. It is scheduled reopen on March 1.

A post on the Web log queenscrap.blogspot.com— that Richmond Hill landmark Salerno Italian Restaurant (117-11 Hillside Ave. at Myrtle Avenue, ueens, 718-846-9332) has closed for good rather than merely for renovations — seems to be true. The phone is not being answered and does not have outgoing message.

CHIEF EATS

Bull & Bear (570 Lexington Ave. at 51st Street, 212-872-1275), the steakhouse at the Waldorf-Astoria, has introduced a four-course “Presidential Tasting Menu” in its Wine Library. For $500 per person, including tax, tip, and premium wines, guests can dine on favorite dishes of presidents who have visited the hotel.

Those items include seared scallop with osetra caviar and potato-chive mousseline, which Bill Clinton enjoyed; poached turbot with caviar-Champagne sauce, eaten by Ronald Reagan in 1985, and roast rack of lamb with saffron potatoes, candied eggplant, and pickled onion, which George H. W. Bush ate in 1992 while entertaining British Prime Minister John Major. A favorite of George W. Bush, “Chocolate Extravaganza,” is offered for dessert.

A private butler serves the meal on the same china used for visiting presidents. The dinner also includes a copy of “The Waldorf-Astoria Cookbook,” written by hotel executive chef John Doherty, who will sign the book for each guest.

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