Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

>> NOW SEATING

Open for close to a month, Bon Bon is the new incarnation of Bruno Mallo's Caffe Carmen, which took Best of Philly for its gelato in 2006. They have a repetoire of 40 flavors, and make 16 at a time — steady favorites include tiramisu, cappuccino and stracciatella, plain gelato topped with chocolate drizzles. A majority of their ingredients — milk excepted — come from Italy. Beyond gelato, there's panini, salads and a selection of sweets from La Famiglia on Front Street. Bite This: One sandwich combines prosciutto cotto, provola affumicata, tomato, pesto and olive oil.

>> WAITING LIST

Longtime Bella Vista residents Gene and Amy Giuffi are looking at early fall for the opening of Cochon, a rustic French BYO in the space that once housed Cafe Sud. Gene, a Brooklyn native, has worked everywhere from La Boheme to Nan to the recently shuttered ¡Pasion! The space will accommodate around 30. "This is not fancy French," says Amy. "It'll be serious food in a casual atmosphere. No tablecloths." More to come.

Why did Pier 22 Seafood owner Derrick Jenkins decide to expand into a 25-seat BYO right next door? "The space became available," he says. Hell, we can't be mad at that. Especially when the new spot features seven separate dining areas. They'll serve tons of seafood (of course), along with a variety of steak entrees. Should be open any day now. Bite This: Jenkins' colossal golden brown shrimp, a favorite at the takeout counter, will also be included on his sitdown menu.

"Most kosher restaurants are kosher first, restaurant second," says Steven Katz, who will open this 48-seat international BYO with wife Robin by early September. Menu is strictly kosher, but far more expansive than your average deli counter offerings (think Szechuan duck spring rolls, Turkish lamb meatballs, BBQ beef brisket, etc.) They brought in local author and food writer Aliza Green in as a kitchen consultant; Adam Sklar, late of Whole Foods, will serve as chef. Max and David were Steven's grandfather and father, respectively. Bite This: The Cacciuoco Livornise (fish stew) is served with red pepper saffron aioli and a garlic crostini.