The well-traveled Waldemar "Val" Stryjewski - last at Le Cheri on Rittenhouse Square - has landed in Fishtown, where he is chef at Lloyd, the whiskey specialist. His new menu includes such fun bar snacks as ramp butter popcorn, fried deviled eggs, and candied kielbasa; a cured portabella Reuben; a homemade filet-o'-fish sandwich; and a main dish of crispy Spanish mackerel served with grilled sweet potato and tomatillo salsa.
The Hattery Stove & Still, opening in May in the Doylestown Inn, has hired a chef: Hakeem Otenigbagbe, a Nigeria-born French Culinary Institute grad, who will give up his daily commute to New York's Blue Fin at the W Hotel in Times Square. He previously was chef at Union Trust.
Liberte Lounge at the Sofitel Hotel in Center City has imported chef Justin Perdue from Chicago's Sofitel.