Stand by: Expect substantial changes at Standard in the next week or two. Chef-owner Tim Byres is expanding his menu from about 35 offerings to 50 or more. New to the listing: prime beef, raw oysters and a selection of American artisanal cheeses. With the new menu come kitschy titles, such as Central Standard Prime for steaks and American Standard for a section devoted to simpler fare (think chicken potpie or mac and cheese). Also in the mix: a lounge area upstairs for impromptu gatherings. Byres is considering establishing wine-and-cheese happy hours during the week and a bottomless Bloody Mary bar on Sundays for hopeless alcoholics...make that "refined brunch guests."
From the past: Guests at Landmark Restaurant in the Melrose Hotel report an unusual phenomenon: a tall, pale, ghostlike figure wandering through the dining room. Don't get excited; it's just chef Joel Harloff. That tall thing on his head is a chef's hat, or toque, familiar to Americans only through Pillsbury commercials. Hotel management now requires their chef to sport the headgear in all public areas. At least, says Harloff, "it makes you two feet taller than everyone else"... Jordan Lowery is back at newly reopened Firehouse on Lower Greenville after a stint managing a sports bar in Joplin, Missouri. Owner James Slaughter now has his original team in place. Tip: Try the blackened tuna, rare.