Chef Edouardo Jordan will open Salare Restaurant this summer in Ravenna’s Saxe Building. Jordan has steadily gained local accolades for his work at The Herbfarm, Sitka and Spruce, and most recently as chef de cuisine at Bar Sajor. Salare will focus on housemade charcuterie, salumi, fermentation, and nose-to-tail cooking, among other things.

Greek food and drink lovers will be happy to learn about Vios owner Thomas Soukakos’ new venture on Capitol Hill, Omega Ouzeri. Served in the sleek space are Greek classics with a contemporary twist, as well as plenty of ouzo. Live your Peloponnesian dreams vicariously while sipping a fine glass of something and eating grilled octopus.

Shaker + Spear opened in the Palladian Hotel with breakfast and dinner service. Chef Walter Pisano’s menu focuses on seafood with a definitive New American style, including diver scallops with golden raisin puree, bloomsdale spinach, and pinenuts; and grilled opah with basil sauce, bulgur, spiced yogurt, and salmon caviar. The Palladian also hosts Pennyroyal, a new cocktail bar. E

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