Flour in Bloom

“I always said I’d never do another Flour,” says Joanne Chang. “But I got bit by the bug again.” Modeled after Chang’s original South End bakery and café, the new Flour will open behind the Children’s Museum near Fort Point Channel by late November. “The area gives me the same feeling I got from Washington Street six years ago,” she says. “Cool lofts, artists, up-and-coming shops. I’m hoping we’ll become a part of that.” The café will serve breakfast and lunch from the takeout counter, and takeout dinner may be added “once we’ve settled in.” But there’s no rest for the weary: Chang plans to open a casual Asian eatery on lower Washington Street by summer 2007. “The menu will likely include dishes my mom taught me to make,” she says, as well as bubble teas and take-home dumplings.

At Aujourd’hui, in the Four Seasons Boston, William Kovel takes the helm as chef de cuisine. Kovel served as sous chef at Radius for three years and has also worked at Michelin-starred Orrery in London and Jardinière in San Francisco. “I don’t feel I’m bound to one rule or ingredient. My technique is French but I get inspiration from all over the world,” he says. Over the summer, Kovel began rolling out dishes that showcased both French and Asian influences. Look for a brand-new menu this month.

The Metropolitan Club in Chestnut Hill also swapped chefs this summer: Jeffrey Fournier left to open his own restaurant and has been replaced by Olives veteran Todd Winer. “I needed to do my own thing with local, eclectic food,” Fournier says. The longtime artist is seeking out a spot with a more creative vibe; he even hopes to display his own abstract paintings on the walls. At press time, there was no confirmed location or name, but keep an eye out in Newton. Back at the Met Club, owner Kathy Trustman says diners won’t see too many changes on the menu. She’s been busy cooking up two other Met-like properties: a casual bar space in the western ’burbs and another steakhouse downtown. “Todd brings the right combination of experience and talent, particularly as we’re beginning to expand the concept,” she says.

And be on the lookout for a new restaurant in Bay Village. Rachel and Alon Munzer, of Rachel’s Kitchen, have joined forces with chef Barry Maiden, formerly of Lumière, and manager John Kessen to open the Village Table this winter. The two-story, 90-seat eatery will offer American cuisine with southern accents, including a “dip dog,” a hot dog dipped in a light tempura batter and served with homemade yellow mustard. Though the space at 69 Church Street has been selected, the team is still fundraising. Visit their website, thevillagetableboston.com, for updates.