Phillip Kirschen-Clark Out at Vandaag

Kirschen-Clark, in the kitchen.

FloFab says Phillip Kirschen-Clark, whose Northern European–influenced food helped Vandaag obtain a certain degree of acclaim, is no longer with the restaurant. He tells Diner's Journal that he wanted to do "more elaborate food," while the restaurant's management team wanted "a more neighborhood approach." Seth Johnson, formerly a sous-chef, is now in charge of the kitchen. [Diner's Journal/NYT]