The Little Lion's chef has a point of pride

The Little Lion - the casual but upmarket bistro looking at a late-November opening at Third and Chestnut Streets in Old City - has hired a chef.

And no Lion: It's a homecoming for Sean Ciccarone, who worked at that corner a decade ago when it was the Japanese-theme Haru, which closed more than four years ago.

Ciccarone most recently was executive chef at Pennsylvania 6, after stints at the Mainland Inn and Farmers' Cabinet.

Ciccarone's new-American menu will be augmented by house pickling, curing and smoking; in-house bread baking; and, down the road, in-house cheesemaking. There also will be a raw bar and counter in its own room on the Third Street side; it will include a nine-seat live edge oak communal table.

Since the project was announced, restaurant operators Chris Younge and Jason Dills have decided to boost the tap system from six to 16, to accommodate craft drafts, house-infused draft cocktails, and cold brewed latte.

Also, the entrance also is being moved to the Chestnut Street side of the 150-year-old building, which boasts 25-foot ceilings and eight-foot window panes in the dining room.