Amuse (1326 Lamar, 214-428-7300) has only about a week left in its current incarnation, but don't think that you've seen the last of the acclaimed American bistro. The 2 ½ -year-old restaurant, located across from the South Side on Lamar complex, is

closing on Aug. 23 and reopening on Sept. 2 as Sala, serving traditional Tex-Mex with "a Southwestern twist," according to chef-owner Doug Brown. As for Amuse, the concept is moving to Victory Park, although with a new, as-yet-to-be-determined name. "We should be finalizing all the details in the next week or two," says Mr. Brown, "but we really thought that what Victory needed was a reasonably priced bistro with unique wines." The projected opening date is March 1 for the new restaurant, which will inhabit a 2,600-square-foot corner space in the development's Lifestyle Fashion Terminal.

That's not the only new venture for the erstwhile Amuse gang. Mr. Brown and his executive pastry chef and co-owner Jason Foss are also taking over the former Top of the Cliff Club. The Oak Cliff private club, which opened in 1965, is being converted to a private event space for weddings, parties and corporate functions. The newly christened Orion Ballroom

(400 S. Zang Blvd., www.theorionballroom.com)

will complement another Brown-Foss venture, Beyond the Box Catering.

Jason Boso may have just opened a new restaurant, but don't expect the owner of Deep Ellum's Twisted Root Burger Co. (2615 Commerce St., 214-741-7668, www.twisted rootburgerco.com) and the brand-new Cowboy Chow (2801 Commerce St., 214-742-2469) to take a breather anytime soon. In addition to a second Twisted Root currently under development in Richardson, there are plans for both a Twisted Root and a Cowboy Chow in downtown Roanoke. "It was nice – they sought us out," he explains. "One day the mayor tapped my shoulder at Twisted Root and asked if we'd be interested in coming to Roanoke." The answer was yes, and the spinoffs are scheduled to open next year.

Blaine Staniford, late of downtown Dallas' Fuse and the now-defunct Scene, is heading west. The acclaimed chef has signed on with Grace (777 Main St., Fort Worth), the new high-profile modern American restaurant in downtown Fort Worth scheduled to open this fall. Former BLT Steak chef de cuisine Thomas Lengnick has also found a new gig: He's taken over kitchen duties at Shinsei (7713 Inwood Road, 214-352-0005, www.shinsei restaurant.com) from the recently departed Casey Thompson, who found fame as the third-place finisher (and fan favorite) on season three of Bravo's Top Chef reality TV competition.

If you're flying south this summer – and you're not stuck in coach – you could be supping on food designed by local celebrity chef Stephan Pyles. American Airlines has debuted a new first- and business-class menu on its southbound Latin American routes. Featured dishes for August include coriander beef fillet with Ecuadorean potato cakes and margarita salmon with Cuban-style rice. Upcoming Pyles-created dishes on the monthly changing roster include creamy poblano soup, chipotle barbecue short ribs and seared salmon with black-bean-roasted banana mash and coconut-serrano broth.

John Tesar, executive chef at the Mansion Restaurant at the Rosewood Mansion on Turtle Creek, took top honors at this year's Caesar Salad Competition, sponsored by the American Institute of Wine and Food. As in past years, attendees' favorite dishes were as much about the accouterments as the greens, and the winning entry was served with tempura-battered sweetbreads. Second place went to chef J.W. Foster of downtown's Fairmont Hotel and his salad accompanied by roast quail and blue cheese polenta, while Brian Wubbena of Truluck's came in third with a rendition that featured a variety of crabmeat.

• You'd best be on the ball if you're hoping for a last meal at Sushi on McKinney (4500 McKinney Ave., 214-521-0969). The Uptown stalwart closes today, as owner Ben Sanada is retiring.

• The second area location of Grimaldi's (836 Market St., 214-383-9703, www.grimaldis pizzeria.com) is now open in Allen's bustling Watters Creek complex. The pizzeria, a spinoff of the New York institution of the same name, joins a host of other eateries, including the Cheesecake Factory, Brio Tuscan Grille, Crú wine bar, Mi Cocina, P.F. Chang's and Paciugo Gelato in the mixed-use development at Central Expressway and Bethany Drive.

• Popular fried-chicken joint Babe's has expanded its home-cooking empire with a location in Frisco (6475 Page St., 214-387-9500, www.babes chicken.com). The new spot, in the city's downtown historic district, is open daily for lunch and dinner, serving chicken, catfish, pot roast and chicken-fried steak with its signature family-style sides.

Kim Harwell is a Dallas food writer.