Asbaty Exiting White Oak for New Project; Oak + Char's New Chef; More

LINCOLN PARK—Launched last December, White Oak Tavern & Inn is saying goodbye to its opening chef as John Asbaty is leaving at the end of this week for an as-yet-unnamed project. Citing family as a reason for the move, Asbaty, a highly-talented Alina vet, expects to reveal more on the restaurant later this year. His sous chef Scott Weisner (Nico Osteria, Senza) will take over the kitchen. [Tribune]

RIVER NORTH—Nine months in, changes are coming to Oak + Char as executive chef Joseph Heppe will move on to Madison's Edgewater Hotel. The restaurant's sous chef David Wang (Coppervine, Acadia) is taking over on August 15 and will begin plugging in dishes of his creation not long after. Heppe, who spent time at Untitled, is making the move to Wisconsin for family reasons. [EaterWire]

FULTON MARKET—John Manion's popular South American spot La Sirena Clandestina has announced Anthony Mitchell as its new beverage director. Mitchell replaces Derek Payne and has worked at Alive One, Gilt Bar and Little Goat in the past. He intends on keeping things simple by complimenting chef/owner Manion's food and intends to incorporate ice in unique ways. Payne says that "it felt like the right time for a short break" and that he is "tending to some family responsibilities" as well as working on music (his "first passion") and "gearing up for a new project in the fall." [EaterWire]

LOGAN SQUARE—Like Joseph Heppe, Aaron Mooney of Webster's Wine Bar is also leaving Chicago behind for family reasons and staking claim in Madison. After re-opening the longtime wine bar and eatery in the now Logan location a little over a year ago, the new father has taken a job with a restaurant group in Wisconsin that will see him "opening up three restaurants" there. His last day at Webster's will be August 13. [EaterWire]

LAKEVIEW—There’s a new chef running the kitchen at Ceres’ Table as Craig Degel has become the relocated restaurant’s new exec. Original chef Giuseppe Scurato is still going to be involved, but as a "consulting chef/chef emeritus." Scurato is working on some projects and this change will free him up to pursue those. [Tribune]