Michael Klein: Developer's new project: a bar and grill

When real estate started waning a few years ago, developer Kelly DeFeo started collecting restaurant ideas to turn into a sports bar. The result is Chubby Balboa's Sports Bar & Grill, which just opened next to the Acme in Concordville Town Center (Routes 1 and 322, Glen Mills, 610-558-4130).

As the name implies, the interior is aiming for a knockout, with arches and columns reminiscent of a casino's interpretation of ancient Rome, beneath a black, industrial ceiling. About four dozen TVs dot the interior.

It's aimed at a mature crowd - not "the kids and their $1 beer specials," DeFeo says. It's open from lunchtime through late night every day.

Chef Rich Plummer, formerly of Valley Forge Brewing Co., is executing a menu with standard pub fare - sandwiches (all can be topped with fries), seafood, and snacks, plus such specialty items as lollipop lamb chops and paella (on weekends), all to pair with the well-stocked bar. Everything is under $22.

After nearly two years of construction delays, permit issues, and financial snags, Pascual "Pat" Cancelliere has opened 943, his Argentine-Italian BYOB, in an Italian Market storefront (943 S. Ninth St., 215-925-0900). Adorable dining room includes well-spaced, lacquered wooden tables, dish towels as napkins, sunny flowers, and an open kitchen. A tableau of accordion, guitar, and a bottle of wine sits in the window of the former gift shop. For now, it's open for lunch and dinner (till late) Wednesdays through Sundays. See menu at www.philly.com/943.

Pico de Gallo has ended its seven-year run as a BYOB at the northwest corner of 15th and South Streets. The operation is now consolidated across the street at its liquor-licensed sibling, the Baja Room

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Le Virtu (1927 E. Passyunk Ave.) has modified its Tuesday-night BYOB policy. Patrons can also now order a bottle from its wine list at cost (e.g. Cococciola Terre di Chieti 2008 IGT for $24).

Ben McNamara has yielded the stove at St. Stephens Green (17th and Green Streets) to David Shuman, his sous chef of three years. McNamara says the parting was amicable. (Sounds like cost-cutting.)

Marc Plessis has left the chef de cuisine's post at Nineteen (a.k.a. XIX) at the Hyatt at the Bellevue. The French-born, Kentucky-raised chef says he wants to open his own place (20 to 30 seats) in town. The Hyatt's executive chef, Richard Hebben, now oversees the restaurant.

Vance Angelina, a fixture at the Palm at the Bellevue (12 years), is taking orders now at the Capital Grille across the street.