Vee Vee's new chef (heads up, Biltmore fans)

The new chef at Vee Vee is Seth Morrison, who quickly made friends with his excellent gastropub grub at the Biltmore, then left. Newton's loss is JP's gain. Morrison also previously cooked at Perdix and the East Coast Grill.

Vee Vee's spring menu continues in the same vein as the winter one, heavily focused on vegetarian and pescetarian fare. (Happily, the delicious shrimp and scallop cakes remain.) Brunch, which started today, sounds good enough to make a serious dent in the lengthy Centre Street Cafe lines. Dishes include scrambled eggs with cheddar, black beans, two salsas, and fried plantains; BBQ shrimp and grits with seared greens and biscuits; and quinoa croquettes with spiced yogurt, arugula, and tomato-cucumber relish.