Former Chef at Yet-to-Open Harvey Leaves for Sessanta — And More Intel

— Former chef at Vetri in Philadelphia, Adam Leonti has already landed after leaving Harvey, the long-delayed, yet-to-open restaurant inside The Williamsburg Hotel. Leonti will take over as the executive chef at Sessanta, John McDonald’s restaurant in the Sixty SoHo Hotel (60 Thompson St.) that had earned one star from Pete Wells back in 2015. He told Florence Fabricant had been waiting two years for Harvey to open, and, “It did not seem right anymore, so I left.”

— French fry shop, 375 Degrees at 124 Ludlow St., “is finally ready for the drunken masses, and should open tomorrow,” reports Bowery Boogie. The thrice-cooked french fries served in a cone come with a choice of a dozen sauces, as well as toppings like kimchi, fried egg, carne asada, or pastrami.

—A thief stole $500 in meats and cheeses from Putnam’s Pub and Cooker in Clinton Hill, the day after the place reopened following a fire that forced it to close for a month, reports DNAinfo. The burglar broke in through a back gate around 1:40 a.m. on March 14, and helped himself assortment of meats and cheeses from a refrigerator.

— The San Francisco-based Sushirrito has soft-opened in Midtown and will officially open on March 28, at 1450 Broadway. Between March 28 to 30, diners visiting from 11 a.m. to 4 p.m. can say, “the original,” when they’re ordering, to get a token for a free sushi burrito, redeemable by the end of May.

— Marlow Bistro has opened across from the Cathedral of St. John the Divine on the Upper West Side at 1018 Amsterdam Ave. Zivko Radojcic, who’d worked at Jungsik and Alta, will run the kitchen. The menu will include farro salad, Balkan goulash, pizzas, and roasted branzino.

— The Gansevoort Market finally has its liquor license. Owner Chris Reda says that the food hall at 353 West 14th St. will start serving 20 different beers on tap from local breweries, a rotating menu of frozen drinks, and wine on tap. The full drink program will launch at some point in the next six weeks, he says.

— The New York City Bar is holding a legal issues bootcamp for those who are opening or have opened a restaurant. In a morning session on Friday, the group is addressing details like investment and management structures, buy vs. lease issues, build-outs, contingencies, and guarantees. Also covered: liquor license issues, tip credit, non-compete restrictions, the 80/20 rule, and more. It’s on March 24, from 9 a.m. to 1 p.m. at the New York City Bar Association, 42 W 44^th St. RSVP here.

— Behold: Homemade Ring Dings from The Ring Ding Bar: