Bruce Molzan Resurfaces; Jimmy Mitchell in at Adair; Changes at L'Olivier and Triniti

Former Ruggles chef Bruce Molzan will helm a new restaurant called Corner Table by Chef Bruce Molzan. The restaurant will be part of a trio of spaces carved out of the old Brownstone restaurant off Westheimer in River Oaks that will also include a bar called 1919 Wine and Mixology and a nightclub called The Oak Bar & Nightclub, which will feature a stage for live music. Expect the new spaces to open next month. Track their progress via Facebook.

Jimmy Mitchell, a veteran of restaurants that include The Rainbow Lodge and Gaido's, has joined up with casual, counter-service, Galleria-area restaurant Adair Kitchen as the restaurant begins dinner service. Mitchell's committment to sustainable practices led him to establish a business called Restaurant Recyclers, that took waste materials from restaurant, recycled them and used the compost to grow herbs, which it sold to restaurants. That interest in fresh vegetables and herbs fits well the healthy comfort food served at Adair.

With the departure of Jose Hernandez from Triniti, former Voice chef Greg Lowry has been promoted to chef de cuisine. Sadly, no word on whether the queso Lowry helped create for El Gran Malo will make its way onto the bar menu. Samantha Mendoza is the restaurant's new pastry chef and has begun offering dessert tastings at the restaurant.

Finally, French restaurant L'Olivier has named Kevin Bryant, formerly of The Capitol at St. Germain, as its chef de cuisine.

Chef Kevin Bryant [Photo Courtesy of L'Olivier]