As usual, if you have some news, goss, tips for the EaterWire, we're all ears.

CULVER CITY/PALMS: Westside taco lovers lament the loss of Sabor a Mexico, which recently closed and will relocate to temporary digs at 2624 W. Jefferson between 6th and 7th avenues. Related: The owner of Bergamot Café and a partner in Nook Bistro plan something in the vacated space, to open in April. [Chowhound]

WOODLAND HILLS: A tipster writes: "Gorikee in Woodland Hills, the restaurant tucked away back in the farthest reaches of the shopping center that also houses Jerry's Deli and a Von's Market at the corner of Ventura & Topanga Canyon is in escrow. Name seems to be staying the the same, yet the owners will no longer be Japanese. Hiro was formerly with Chaya Brasserie. Hope he finds a better location closer to more of the Central/South end of the Valley." [EaterWire Inbox]

WEST HOLLYWOOD: We heard from a couple people that the chef at The Hall at Palihouse is Stephanie O'Mary. From one: "I believe this is her 1st Executive Chef position. She is formerly from Dakota at the Roosevelt, not sure if she was a sous or just a cook. I think just a cook." Hey, everybody needs to climb the ladder. Update: From the inbox, a bit more: "The name Stephen O'Mary is familiar from NYC. She a Chef who worked with Todd English and at Fiamma's in Soho. A young and talented force. Welcome to L.A !!!!" [EaterWire Inbox]

Gorikee photo from Yelp

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Late Friday we found out that Christopher Blobaum was leaving Wilshire Restaurant in Santa Monica because of a conflict of interest with owner Steve Levine who wanted to make things more casual, less high brow. Levine has released an official response and named Andrew Kirschner as exec chef:

Andrew will be unveiling his new menu in early March. The menu will feature the same farmer’s market, organic, and locally-sourced dishes Wilshire has been known for, but presented in a less composed and more accessible style. It will also include some lower priced items and have a more rustic sensibility too compliment the beautiful setting and friendly, neighborhood restaurant atmosphere. The new menu will feature more familiar items such as seasonally inspired pot pies and meatloaf, as well as dishes such as rigatoni with house-made chorizo and a selection of prime, dry aged steaks and classic sides.

Wilshire is proud of its green heritage established under former executive chef, Chris Blobaum, and will continue to be a leader in sustainability. Chef Blobaum has groomed Andrew to follow in his traditions over the past eight months.

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Wilshire has had some fine success as one of the more green restaurants in town. When it opened in 2005, the former kitschy Knoll's Black Forest Inn was transformed into an eco-friendly gourmand's oasis. The kitchen put out refined seasonal cuisine, thanks to chef Christopher Blobaum who worked closely with local farmers, sourced sustainable seafood and grass-fed beef, and even used a solar-powered dishwasher. But the restaurant also had a good bar scene, which is one reason why, according to the Daily Dish, Blobaum called it quits.

In fact, the chef says, that is exactly what ended up being the root of the dispute between him and owner Steven Levin, a prominent Santa Monica cardiologist. "He really wants a bar," Blobaum says. "I'm more about finding great purveyors and keeping quality products coming in.

"I'm not bitter about what happened. It's just that I have my passion and what I want to do and he wanted something different. When it gets to that point, sometimes it’s better to just say 'You know what, let’s not butt heads.'"

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