David Ogren replaces Tom Papoutsis as executive chef at Ammos Estiatorio on Vanderbilt Avenue near Grand Central Terminal. The midtown Greek seafood spot is getting a blood transfusion courtesy of the French Laundry alum (read: unpaid intern—now that’s commitment). Most recently the executive chef of Level Bistro in Cape Cod, Ogren, 23, has already overseen a menu overhaul, bringing a West Coast ethos to Mediterranean cuisine with an emphasis on whole grilled fish.—Zachary Feldman









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