Table Talk: At Stern's MidAtlantic, old-Philly-style tap fare

Daniel Stern has returned to the restaurant fray with MidAtlantic, a locally focused taproom in the Science Center in University City (3711 Market St., 215-386-3711).

Stern, who closed his higher-end Rae and Gayle in the last year, is basing the concept on old-time Philly cookery, tonics, and drinks, and the menu includes fried oysters, chicken and dumplings, and assorted sandwiches. Most prices are $18 and under, and there's a nightly three-course $30 dinner, as well as nightly specials (hot dogs on Wednesdays, seafood stew on Fridays, etc.). It's open nightly. See the menu at http://go.philly.com/midatlantic.

Not that Stern has abandoned the luxe life. He's about six weeks from opening R2L, a higher-end combination bar/lounge and dining salon on the 37th floor of Two Liberty Place.

What's coming

Koo Zee Doo, a Portuguese BYOB taking the former Copper Bistro space at 614 N. Second St. (215-923-8080) in Northern Liberties, is due to open tomorrow. Husband-and-wife owners David Gilberg and Carla Goncalves (Ugly American, Coquette, Matyson, Loie) are basing the menu on her mother's home cooking and say dinner for two will cost $30 to $50. At first they'll be open for dinner Thursdays through Mondays.

Tir na Nog founders Maurice Collins and Liam Kelly are looking at next week to open the taps at Con Murphy's, a dark and handsome Irish pub in the quirky, trilevel space that formerly housed Peacock on the Parkway and Kujaku in the Windsor, at the corner of 17th Street and the Parkway. Weekend brunch will be a specialty. See the menus from chef Todd H. Butler here.

Retired schoolteacher Joe Rocco is the name behind Joey's Stone Fired Pizza, opening in the next few weeks at 515 South St. He promises Neapolitan-style pizza plus salads in a family-friendly bistro atmosphere and no pizza by the slice.

Concept shift

Chef Michael DiBianca of downtown Wilmington's upper-end Moro (1307 N. Scott St.) has steered his menu away from new American and into the Mediterranean, boosting his cheese selection and offering salumi from Seattle's Creminelli Fine Meats. Prices have dropped a few bucks, too. See menu at www.mororestaurant.net.

Rumor mill