The latest in dining news, chef moves, and restaurant openings worth knowing about

By Industry Staff

1.25-LB Stuffed Lobster Oreganata: A lobster Fridays staple, served with homemade linguine and a rich scampi sauce.

Ragù Calabrese: Fresh, scratch-made pasta blanketed with a savory, slow-cooked sausage and Nduja ragù. Via Sposito, viasposito.com

Costata di Vitello: A double-cut veal chop is Milanese-pounded and breaded, then topped with arugula and cherry tomatoes. Osteria Cucina Rustica, osterianj.com

Steamed Whole Branzino: Branzino, gently steamed with soy, ginger, and scallions for a bright, delicate, tender bite. Peking Pavilion, pekingpavilion.com