Frederick Hill, owner with his wife, Lynn, of 508, the restaurant that will soon occupy the Giorgione 508 space (broker on the deal: Mr. James Famularo), brings details of what we can expect when it opens in what he hopes will be a few weeks. Hill says that he’s doing away with Giorgione 508’s horseshoe bar and replacing it with a nine-seat bar off to the side, so he can accommodate about 50 people. His daughter, Jennifer Lynn Hill, and her husband, Anderson Sant’anna di Lima, who were co-executive chefs at Barracuda, the Hills’ restaurant in the British Virgin Islands, will prepare Mediterranean-influenced dishes that are similar to, though not as expensive as, what they were making there: fresh sardines with dandelion-muscatel vinegar and raisins, eighteen-hour braised pork belly with Brussels sprouts and celery root purée, and coconut-curry pineapple risotto. And two words: oyster bar. Meanwhile we’re still waiting to see what becomes of the recently vacated Pintxos space next door.