Friday is the last day for Dante Bucozzi, the Aureole chef whose Italian cooking kept the restaurant popular after its New American heyday under Charlie Palmer and then Gerry Hayden. Bucozzi will be opening an eatery in Cleveland, his hometown. “It was a situation I couldn’t say no to,” he tells us. “The restaurant [I’m taking over] was an institution. We’re going to call it Dante and reopen after Labor Day.” Aureole’s corporate chef Tony Aiazzi will be promoted to Bucozzi’s spot.