Chef Greg Grossman has long been referred to as a chef wunderkind (does he ever age?). After serving as chef at Beautique in the Capri hotel last season, the 21-year-old is opening his own place in that space. He’s fully renovated it and premiered a modern Mediterranean spot with the intent to conjure up St. Barts and St. Tropez. Among his new offerings are Columbia River salmon crudo with pistachio, Calabrian chile, crispy Beluga lentils, and golden beet & mastica puree; and grilled Spanish carabineros with phyto plankton, dashi, sea urchin, sea beans, and citrus. “It’s definitely food, beverage, and service focused as opposed to what it was in previous years,’’ promises Grossman.