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Changes are afoot at Berkeley's Corso, which has replaced its pizza oven with a salumi cooler, added an articulated charcuterie focus, and promoted Scott Eastman (previously of Eccolo, Aqua, and NYC spots Aquavit and Bond St.) to the executive chef role. Eastman, who's been working his way up in the kitchen since 2008, will bring more adventurous, varied, and seasonal offerings to the menu, and he's joined by new bar manager Justin Sutton, who will focus on classic Italian-style aperitifs. [EaterWire]
