Sardinian native Nicola Chessa, who worked the kitchen at Arcodoro in Houston before undertaking a fleeting kitchen spurt at Patrick Colombo's Ferré Ristorante & Bar in the West Village, has left his most recent post at Geode on McKinney Avenue. He's landed at Penne Pomodoro, the restaurant Alberto Lombardi created out of the flameout of Avner Samuel's Ethniko and the highly successful Bistro A restaurants that once inhabited the same Snider Plaza space...Sushi Nights, the Deep Ellum restaurant Scott Melton created after a bitter rift with his partners with whom he created Deep Sushi one block over, has folded. A sign in the window says an amusement of some sort called Sanctuary will soon bud in the space. Melton couldn't be reached for comment, but another unrelated Scott Melton listed in the phone book says he has fielded lots of Sushi Nights inquiries, and it wouldn't bother him a bit if he didn't get any more...America's Pub, the 15,000-square-foot multiconcept after-hours nightclub abstraction that arose from the stagnant hops and foam fulminate of the Coppertank Brewing Company space, has sputtered like a pissed-on firework. The massive dancing, theater, sports and food emporium closed last month after opening earlier this year...Norman Reola, winner of The Dallas Morning News Rising Stars Chef's competition, has been bumped up to the executive chef's slot at Pappas Bros. steak house. In the kitchen at the upscale meat market for the last four years as executive sous chef, the former Jaxx Café chef exec and Sfuzzi alumni replaces executive chef Carlos Rodriguez.