Starr Restaurant Organization is hunting for a new chef for Parc, the brasserie on Rittenhouse Square.

Chef Arthur Cavaliere, who took over earlier this year after a turn at El Vez, says he and his girlfriend are bound for D.C., where he's got a new job that he can't talk about.

He'll remain through Christmas.

(h/t GrubStreet, which noticed the job search on Craigslist.)

Zot, the Belgian tavern at 122 Lombard St. in Society Hill for three years, is out of business -- evicted, says the landlord, Madame Saito.

Madame Saito, who owns Le Champignon de Tokio next door, told me that she will take over.

Concept is to be announced. It's possible that the signature mussels will remain.

Zot's Bernard Dehaene could not be reached for comment.

John Brandt-Lee, chef-owner of Avalon Restaurant, an elegant, rustic-Italian BYOB in West Chester, is giving away a course of local craft beers and cheese to dinner patrons Friday nights.

Recent pairings have included Dogfish Head 60 Minute IPA, with Caccio di Roma and truffle honey; and Victory Festbier with Piave served with grilled onion marmalade.

Avalon has a small table in the dining room with nine cheeses and hand-carved charcuterie.

Just how many sushi bars can fit in Old City? One more will come online within the next several weeks. Name is Maru, and it'll fill 206 Market St., which last was Anjou. And not to be confused with Haru around the corner. (Who knew?) This one will feature Japanese cuisine and sushi bars on its two levels -- a 12-seater on the first floor and a smaller one in the lounge downstairs. Beautiful decor includes lots of wood, a slate waterfall, and walls made of smooth riverstones.

Michael Raethong, who's had a hand in assorted Southeast Asian-themers (Cafe de Laos in South Philly, White Elephant in Huntingdon Valley, Thai L'Elephant in Phoenixville), is taking over a pho restaurant in Oregon Market, that huge mall-like place behind the Oregon Diner at 320 W. Oregon Ave. Name is Kavei. (Say it "KAH-vee.") Starting next week, the menu will focus on Cambodian, though Raethong tells me it also will serve Thai and Laotian. Cambodian, as he explains, is similar to the Thai fare served around here but is less sweet and salty.

And this is not Asian, but it's near Kavei and worth noting: The Tony Luke's people are renovating the freestanding restaurant on Oregon Avenue next door to their sports bar and across from their sandwich stand. Once known as Casa di Pasta, it had been operating as a Venuto's Pizza franchise that went belly-up. In the new year sometime, it'll be revived with a similar Italian concept plus pizza (since Venuto's left behind ovens).

Chef Marc Vetri gets the "With Love Letters" Q&A treatment from Greater Philadelphia Tourism Marketing Corp.'s site Uwishunu.

Among his likes: Butterscotch Krimpets, Geno's cheesesteaks (Whiz wit), and drives to Chester County.

He also talks about his next restaurant project.

Steve Poses, co-author of the "Frog Commissary Cookbook," a local favorite from 1985, has self-published a new guide to entertaining at home.

Pioneer Philly caterer Steve Poses tells Huffington Post about the nine ways to soothe holiday panic.

His rules include a warning to procrastinators everywhere:

"Map out a full weekend (preferably the 21st and 22nd) to organize your kitchen, shop and start cooking."

And a solid bit of wisdom:

"Despite what some glossy magazine covers will tell you, you're not here to make a five-star meal."

The World Society for the Protection of Animals launched a database (EatHumane.org) that features more than 150 restaurants in 15 U.S. cities that serve humanely raised meat and dairy products that have not been factory-farmed.

Nine in the Philadelphia area made the cut as a WSPA Humane Restaurant:

Bar Ferdinand, Bistro 7, Fork, James, Monk's Café, Restaurant Alba in Malvern, Southwark, Tinto, and White Dog Café.

WSPA says its experts checked menus to identify meat, dairy, and egg products branded as “Pasture Raised,” “USDA Organic,” “American Humane Certified,” “Animal Welfare Approved” or “Certified Humane."

Han Dynasty, the suburban Szechuan duopoly that got two bells from Craig LaBan in the spring, is opening at 108 Chestnut St. in Old City, where Joe Poon recently was. Owner Han Chiang (at right), who will keep his spots in Exton and Royersford, is targeting mid-December. He hopes to get a liquor license next year.

Tuesday (11/17) saw the opening of Percy Street Barbecue at 900 South St., in the wide storefront that was Crescent City. Concept from Michael Solomonov and Steve Cook (Zahav and Xochitl) and chef Erin O'Shea features meats sold by the pound, and beers sold by the pint, half-gallon, and gallon in a Texas roadhouse design by Elisabeth Knapp (Zahav). Menu and particulars here.

Moments ago (11/18), Hawthornes began rolling out the barrel at 11th and Fitzwater in South Philly. See details here.

Hunan in Ardmore, struck by a fire Oct. 27, will be closed longer than previously believed. It's now only in the insurance-adjuster phase. Besides the kitchen repairs, it will need a new sewer line and fire sprinkler system.

Today's word is truffles. You've seen my post from Monday about Barclay Prime's purchase of a $4,100 white truffle. While chef Jim LoCascio figures out what to do with it, chew on this:

• Alison two in Fort Washington is offering a four-course truffle tasting dinner for $35 through Saturday (11/21).
• And in West Chester, John Brandt-Lee at Avalon Restaurant will serve a six-course truffle menu ($50, weeknights) in December: grilled bread with truffled ricotta cheese, shaved prosciutto and crab-apple mostarda; mushroom and goat-cheese tortelloni with truffled porcini cream sauce; poached sea scallops with shaved truffles, black squid-ink fettuccini, and white truffle cream sauce; a veal duet of braised veal cheeks, truffle risotto and veal demi; a mixed salad; and truffled cheese and fruit plate.

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When she was helping to set up Sycamore, a fine, new BYOB in her hometown of Lansdowne, chef Meg Votta told owner Stephen Wagner that she had been living with ovarian cancer that had been discovered late.

As such, her prognosis was poor. But her spirit was stronger.

"She didn't dwell on it," Wagner said. "She did 12-hour days."

Six weeks ago, she became unable to work, and on Nov. 10, she passed away at 51.

Meg was featured in a story in the Philadelphia Daily News about successful female chefs that was published two days after her death -- the timing no doubt dictated by print deadlines.

She was quoted: "[As chefs, women] have more patience than men, especially in the teaching end of things. And we're good at multitasking and juggling. "

Meg's mastery of multitasking and juggling ensures that Sycamore is carrying on just fine.

Wagner says she saw to it that Sam Jacobson, who had worked at Meg's side for years, was prepared to take over her kitchen.

"She preplanned for all of this," Wagner said.

Her services will be Saturday, Dec. 5 at 11 a.m. at St. Mary's Episcopal Church, 36 Ardmore Ave., Ardmore.