Chef Shuffles: Gitane, St. Vincent, Bluestem Brasserie

Gitane has been a bit of a revolving door in the past year, with husband-and-wife chefs Patrick Kelly and Bridget Batson each departing separately, to be replaced by Alicia Jenish, who also split. The latest arrival: Jason Tuley, most recently of TBD, who also happens to own a Santa Barbara rabbit farm. Expect plenty of rabbit on Tuley's new menu (arriving in November), which is dropping its Spanish and North African leanings in favor of a southern French approach with hints of Italian and Spanish flavors. The tasting menu is getting the boot, but a few favorites like the bacon-wrapped date bonbons will stay. [Inside Scoop]

It turns out The Other Guys' pop-up at St. Vincent in the wake of chef Bill Niles' departure was a sign of things to come: David Lynch has hired John Thurmond, Nathan Holden and Stephen Thorlton as St. Vincent's permanent chefs. The trio, who met at Ubuntu, have cooked at the likes of Bar Tartine, Nojo, and State Bird Provisions over the years. St. Vincent will remain in wine-bar mode (no food aside from cheese and salumi plates) until this Saturday, October 4; the new chefs and menu will debut on Monday, October 6. [Inside Scoop]

Francis Hogan remains the chef of Bluestem Brasserie, but he's got a new comrade in the pastry department: Curtis McDonald, the brains behind pop-up Savage Flour. A 1300 on Fillmore alum, McDonald likes adapting classic American desserts; his new menu has options like brown sugar-bacon fritters, pumpkin cheesecake, and a chocolate-peanut butter malt ball sundae with whiskey. [EaterWire]