A new chef and other comings and goings mark the news from restaurants near and far this week:

• Central Coast restaurant in Fort Atkinson has hired a chef and will reopen the week of June 21.

Jordan Reynolds, an Oak Creek native, comes to the fine-dining restaurant via the Ritz-Carlton Phoenix. He intends to retain the menu's basis in French technique while injecting elements of world cuisine found in California. The restaurant is named for a California wine region.

One new dish is seared tuna with citrus-poached fingerling potatoes and sesame-mango chutney ($37).

Central Coast will hold a Father's Day Grill-Out on June 21. The event, from noon to 3 p.m., will include ribs with house barbecue sauces, shish kebabs and brunch dishes, with a free beer for Dad. Cost is $27, $15 for children 6 to 10; reservations are required.

Regular hours resume June 23: 5 to 8 p.m. Tuesday to Thursday and 5 to 9 p.m. Friday and Saturday.

Central Coast, off Highway 26 at 1905 Central Coast Lane, closed its dining room for a time after chef Rob Kearley left. To contact, (920) 568-9695, or see centralcoastrestaurant.com.