Blue Smoke Outpost Opens, Rocco Closes L'ASSO EV Two wood-burning ovens will turn out pizza and more at this larger, 100-seat East Village branch of the original on Mott Street in NoLIta. A front room outfitted as a pub segues into a dining room where meats and fish will also be roasted in the ovens. Most of the pizzas follow official Italian guidelines, but there are also gluten-free pies baked on hemp dough. And not only will beer be dispensed on tap, so will coffee, from a heated line. Opens Monday; 107 First Avenue (Sixth Street), (212) 837-2045. BARRIO 47 Alex Volland, an owner of Paradou in the meatpacking district, has joined forces with his wife, Alyssa, to serve rustic, Latin-accented fare, most of which the chef, Miguel Rosado, sizzles in a wood oven. A flatbread called coca is a specialty. (Wednesday); 47 Eighth Avenue (West Fourth Street), (212) 255-3900. BLUE SMOKE The ceilings in this Lower Manhattan barbecue restaurant do not soar as they do in the original Blue Smoke in Kips Bay; there is no jazz club downstairs, and the look is more urbane, in black and white with red banquettes. But there's still a woodpile in the dining room. A retail bakery area is right at the door, so cakes, pies and cookies are a must, at least to take home. The pit barbecue menu is much the same as at the original. A few additions (including grilled oysters with spinach and Pernod) are mainly to feed the crowds at the expanded bar. Jeffrey Held, the chef de cuisine, was in the kitchen at the first Blue Smoke. For the last few years, he has been working for the catering division of the parent company, Union Square Hospitality Group, but he is glad to be back in the "cue. (Monday); 255 Vesey Street (West Street), Battery Park City, (212) 889-2005. BOBWHITE LUNCH AND SUPPER COUNTER Keedick Coulter, a native of Roanoke, Va., brings his Southern style to this tiny counter-service spot with some small tables, accommodating fewer than 20 people. They will find hot and cold sandwiches filled with pimento cheese, chicken salad or pork, along with a few main dishes like fried chicken; 94 Avenue C (Sixth Street), East Village, no phone. CANTEEN 82 This Chinese restaurant that specialized in dumplings closed about a year ago, followed by several other tenants that did not succeed. So the original is back, with the same owners and a full bar instead of the previous bring-your-own policy (though corkage is only $10). And reservations are accepted. The menu is more focused, and items like laksa curry and black bean casseroles have been added; 467 Columbus Avenue (82nd Street), (212) 595-4300. LENOX COFFEE Aaron Baird and Jeffrey Green, classical musicians who performed in Europe, have shifted gears with this coffeehouse serving 49th Parallel Coffee from British Columbia. They also plan to offer live music; 60 West 129th Street, Harlem, (646) 833-7839. TOBY'S ESTATE COFFEE This Australian import, specializing in high-altitude beans and serving food by Katy Sparks, is roasting its coffee on the premises. (Monday); 125 North Sixth Street (Berry Street), Williamsburg, Brooklyn, (347) 457-6160. WOLFGANG'S STEAKHOUSE The fourth branch of this chain has opened in the space that was Montenapo, in the New York Times building; 250 West 41st Street, (212) 921-3720. RAFELE Raffaele Ronca, who was the chef at Bellavitae and Palma in Greenwich Village, plans a spring opening for his own Italian restaurant, with a Neapolitan accent and a locavore outlook. This two-story, 1,800-square-foot space, with a wine cellar, is being designed by Studio Morsa; 29 Seventh Avenue South (Morton Street), West Village. Closing CHARLIE TROTTER'S After 25 years, the chef who lent his name to this Chicago landmark will close his restaurant in late August; 816 West Armitage Avenue (Dayton Street), Chicago, (773) 248-6228. ACCADEMIA DI VINO The Upper East Side location has been sold to Tony's Di Napoli and will close after dinner on Saturday. The West Side branch remains open, 1081 Third Avenue (63rd Street), (212) 888-6333. POLONIA A rent increase has driven this venerable East Village Polish spot to serve its last pierogi, but plans are afoot to make them available online, along with some cakes and pastries. ROCCO RISTORANTE This old-school Italian restaurant, which opened in 1922, is now also a victim of rent increases. The space has been leased by Rich Torrisi and Mario Carbone of the now-expanding Torrisi empire; their plans for the space are to be determined; 181 Thompson Street (Bleecker Street), Greenwich Village. Renovating FATTY "CUE The bar in the original restaurant was open while the back area was being renovated. Now the entire restaurant is closed while the bar area's redo is completed. Reopening is expected by March 15; 91 South Sixth Street (Berry Street), Williamsburg, Brooklyn, (718) 599-3090. JONATHAN WAXMAN, the California chef who became notable for simple Italian fare since he opened Barbuto in the meatpacking district, is taking a detour to Mexico. He has signed on as a consultant, the "chef in residence" of the Rosa Mexicano chain; he will create quarterly celebration menus, the first of which, in February, will feature meat. Mr. Waxman said that in 2010 in Aspen, Colo., he met Howard Greenstone, the president of Rosa Mexicano, and this collaboration was developed. "I'm a California boy who was trained in France, but I grew up eating Mexican and Chinese," Mr. Waxman said. I plan to emphasize different regions and seasons.