Table Talk: S. Jersey chef does a menu/venue switch

Michael O'Mara, chef-owner of M/O Grill in Voorhees' Ritz Center, bought San Miguel, a Mexican BYOB in Sewell, this spring.

He thought the Mexican concept would work better in Voorhees and the eclectic stylings of M/O were more suited to Sewell.

So he pulled a switcheroo:

The festive

San Miguel

- he didn't even have to change the name - opened in May near the movie theater at 910 Haddonfield-Berlin Rd., Voorhees (856-566-4225); menu includes traditional south-of-the-border fare plus some creative entrees, topping out in the mid-20s (it's open for lunch and dinner daily).

Less than a week old in Sewell's Wedgewood Plaza is

M/O Global Bistro

(373 Egg Harbor Rd., 856-582-1444), reflecting a slight retooling of the BYOB's name. O'Mara offers small plates ($7 to $13, including edamame ravioli with truffle sauterne broth, and sriracha shrimp on grilled peasant bread) and larger plates ($15 to $24, including banana-chip macadamia nut-crusted tilapia; tempura-crusted veal medallions stuffed with serrano ham, smoked mozzarella and broccoli rabe; and "croque madam," toasted ham and cheese sandwich on brioche, fried egg and mornay sauce served with pommes frites). For now, M/O is serving from 3:30 to 10 p.m. Tuesdays through Sundays.

Much happening on South Philly's East Passyunk strip. Mariano Herrerias says he is about a mouth from opening the second Adobe Cafe at 1919 E. Passyunk. It's awaiting the liquor license. Lynn Rinaldi of Paradiso is looking at late August for Izumi - Japanese for "fountain" (appropriately, there's a fountain across from the restaurant at 1601 E. Passyunk Ave.); the BYOB will include traditional sushi plus a small selection of contemporary cooked dishes. Nick Miglino is aiming for the week before Labor Day for Sticks & Stones, his pub at 1909 E. Passyunk.

Nick Cassizzi, whose family ran Godfather's on the Promenade in Cape May, is behind a stylish sitdown pizzeria at Belgrade and Clearfield Streets in Port Richmond.

Cassizzi's

, opening in about three weeks, will do brick-oven pizza and hot and cold sandwiches in a neat atmosphere; decor on one side of the open kitchen will be old-world Tuscany, while the other will be modern. If the family name seems familiar from the mortuary business, it's because the building was a funeral parlor. Says Cassizzi: "We wanted to do the slogan 'pizza to die for,' but. . . . "

Saute

, a chef-driven BYOB from Alma de Cuba vet Nicholas J. Cassidy, is shooting for Aug. 17 at 775 S. Front St., the Queen Village storefront that was Le Creole. Moderate-priced menu will be French-influenced fusion. He'll have 50 seats inside and, he hopes, 10 outside.

David Wagaman of Capriccio's is behind that building going up in the triangle between 16th and 17th Streets, Cherry Street and the Parkway - in front of the Mexican Post.

Capriccio's Cafe Cret

is named after designer Paul Cret. Opening is pegged to Labor Day. It will dispense tourism info along with java.

Alison Barshak has hired Bill Lewis, whose most recent stop was Erie's Twelve O'One Restaurant & Wine Bar, to be day-to-day chef at

Alison two

, under construction at 424 Bethlehem Pike in Fort Washington. When pumped for an opening date, Barshak would indicate only that it would be acceptable to wear white shoes to the opening.