Demi Monde and Maslow 6 Wine Bar Open DEMI MONDE A hostess will greet you at the little entryway in the financial district and announce your arrival at this below-ground cocktail lounge and restaurant. The food, by Phillip Kirschen-Clark, formerly of Vandaag, will be small plates like Negroni-flavored oysters, king crab rolls and pork fried rice, all designed to pair with cocktails, Champagnes, sparkling wines and homemade sodas. These drinks are also served with Mr. Kirschen-Clark's $130 nine-course tasting menu at a 12-seat chef's table. This summer, the entry space will become a coffee bar by day. (The lounge is open; the chef's table opens May 24, for dinner Tuesday through Saturday at 8 p.m.): 90 Broad Street (Stone Street), (212) 248-7220. CORNER SOCIAL This new Harlem restaurant taps into several trends: bare brick, subway tiles, recycled wood and sidewalk seating. And the menu offers comfort: fried lobster mac and cheese, braised pork belly, a meatloaf sandwich and grilled hanger steak. The chef, Jonathan Romans, who is in partnership with Anahi Angelone, a neighborhood resident, was previously at Tribeca Grill and Southgate: 321 Lenox Avenue (126th Street), (212) 510-8552. MASLOW 6 WINE BAR Keri Jackson Kunzle, an owner of the Maslow 6 Wine Store in TriBeCa, is opening a wine bar next door. Like the shop, it will specialize in small producers and offbeat selections from places like Tunisia and Uruguay. Nickolas Kipper, the chef, worked at Bouley and is concocting an array of spreads, panini, charcuterie plates and dishes like meatball Wellington. There is even a grilled-cheese panino for children. (Thursday): 211A West Broadway (Franklin Street), no phone yet. Chefs on the Move BEN HERSHBERGER, who has been the head baker at Per Se and Bouchon Bakery for two years, is making charity part of his career. He is leaving his prestigious niche to work for Hot Bread Kitchen, Jessamyn W. Rodriguez's bakery, now in La Marqueta in Harlem, which trains immigrant women to become bakers. With Mr. Hershberger on board as head baker and instructor, the bakery expects to expand its offerings and the scope of its wholesale business. It will also open a new retail storefront in July. FITZ TALLON, who has been working at Manzo, in Eataly, is now its executive chef. BIRDBATH In 2005, Maury Rubin, the owner of City Bakery, opened his first Birdbath, a "green" bakery. This summer, on the Upper West Side, he will open his seventh: 518 Columbus Avenue (85th Street). GUY'S AMERICAN KITCHEN AND BAR Guy Fieri, the Food Network star, has seven restaurants in California, and this fall he will open one in Times Square with a new concept: 220 West 44th Street.