David Ansill - who's been around the block more than a few times (Serrano, Judy's Café, Rittenhouse Hotel, Lucy's Hat Shop, Ansill, Pif, Ladder 15, and most recently The Good King Tavern and Bar Ferdinand) - is now executive chef at Peter Dissin's plush Pinefish, which opened last month at 12th and Pine Streets in Washington Square West. Among Ansill's new dishes are sweet-and-sour scallops; fried cauliflower with anchovies, sultanas (grapes), and pine nuts; and slow-roasted tomatoes, complementing a mostly seafood menu.

The yearling 26 North BYOB in Old City is closed for what a representative of owner Joseph Scorsone says will be a few weeks. He is regrouping after the departure of chef Mike Stollenwerk, followed by much of the staff. Stollenwerk would not discuss the situation. Scorsone's rep says the restaurant (26 N. Third St.) is open only for private parties in the interim.