STRING CHEESE INCIDENT Obika, the mozzarella bar that has created a furor in Rome, Milan, and London, has its sights on New York City. The corporate Web site says its next opening will be at 590 Madison Ave. (at 56th Street), and plywood — labeled with Obika’s name and quotations from various press mentions — surrounds a space in the atrium of the office building at that address.

TRADING TABLES Chef de cuisine Jake Addeo is leaving his post at Abboccato (136 W. 55th St., between Sixth and Seventh avenues, 212-265-4000) around the end of the month. No replacement has been named, but a company spokesperson said chef-partner Jim Botsacos, of sister-restaurant Molyvos, will be taking a more active role in operations at Abboccato.

LOCAL EATS The restaurant formerly known as Provence is scheduled to reopen tomorrow as Hundred Acres (38 Macdougal St., between Prince and Houston streets, 212-475-7500). Running the kitchen will be chef-owner Marc Meyer along with Joel Hough, and they will be serving straightforward “rustic American” food, based on what is available locally and seasonally.

CAUSAL BITES The NYC Lab School (333 W. 17th St., between Eighth and Ninth avenues) is holding a tasting event featuring the food of more than a dozen restaurants in Chelsea and the meatpacking district Tuesday, May 27 from 5 to 8 p.m. to raise funds for its art and enrichment programs. Participating restaurants include Buddakan, the soon-to-close Florent, Klee Brasserie, Spice Market, Sueños, Vento Trattoria, and Stella’s Pizza. Tickets are $35 in advance and can be bought by calling 917-499-6091. They will be $45 at the door.

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