After months of whispers, gossip and curiosity, Laurel Restaurant and Bar finally reopened under its new ownership, Urban Kitchen, aka Tracy Borkum and Co. With Fabrice Poigin acting as opening executive chef (he’s the corporate chef for all three of her eateries), doors opened in late May to mixed reviews from some of the old-time Laurel hangers-on. They had become quite accustomed to the elegant contemporary French décor and were finding the adjustment to the, how should I say it, swankier atmosphere a bit difficult. Poigin’s menu features dishes such as seared Hawaiian spearfish, sake cured Alaskan halibut and Moroccan spiced rack of lamb. Laurel is located at 505 Laurel St. For more info, call (619) 239-2222.

***

Paul McCabe (Top of the Cove, Star of the Sea) fans out there should drop in and try some of his farm-fresh fare at J. Taylor’s Restaurant, located at L’Auberge Hotel and Spa in Del Mar. McCabe took the apron a little over a year ago and has quietly been building a nice local following. He uses nearly 100 percent organic produce and shops daily from local farms and farmers’ markets. He even grows many of his own herbs right on the hotel property. The restaurant’s “Chino Farms White Corn Agnolotti” topped with butter-poached lobster is a menu standout and his soft shell crab (flown in from Louisiana) served over preserved lemon and artichoke risotto with a frothy pea coulis is addicting.

***

The Crosby at Rancho Santa Fe has named Luke Patterson executive chef of the restaurant at the Crosby Golf Club, now under construction. Patterson is the former executive chef of La Valencia Hotel in La Jolla and has more than 17 years of experience throughout California. You may remember him from his tenure as sous chef at Bernard’O restaurant in Rancho Bernardo from 1992-1996.

Located on nearly six acres along the 18th fairway, the 33,000-square-foot clubhouse will provide views of lush greens and rolling hills. The Crosby Club will offer a full-service restaurant with outdoor dining and a bar that Patterson will run, as well as private dining facilities and a ballroom. Click on thecrosby.com for more information.

***

Carl Mahnke is the new senior director of catering and convention services at the Manchester Grand Hyatt San Diego. Mahnke, who has been in the hospitality industry for more than 20 years, spent the past 12 years at the Grand Hyatt Denver before moving to San Diego.

***

Look for a fall opening for Blanca, located in The Beachwalk Plaza in Solana Beach. This under-construction eatery will feature clean, all white interiors, small plates and modern California cuisine.

***

Check out the newly opened Jack’s La Jolla. Located at 7863 Girard (next to the old Sak’s Fifth Avenue), this three-level venue is the combined efforts of Bill Berkley and chef/owner Tony DiSalvo. The ground floor will be a coffee bar and bakery, a wine bar with entertainment and Jack’s Grille, a full-service casual dining restaurant. Mid-level will be The Dining Room at Jack’s. A bit more formal, it will be open for lunch and dinner and will have a full liquor license. At the top will be Jack’s Oyster Bar, which will feature a full raw bar as well as a regular bar.

Terryl Gavre believes the world would be a better place if everyone worked once as a foodserver. She is owner of Café 222, Downtown, and can be reached at (619) 233-4060, Ext. 316, or terryl@sandiegometro.com.