The Dish: Where You'll Be Eating Next

Carmine’s Creole Kitchen is on the move again (carminescreole.com). Owner John Mims is hoping for a December opening for his new-new location. This time he’s in Bryn Mawr, reinventing Carmine’s as a New Orleans-style blues bar. This incarnation, housed in the former Citron on Lancaster Avenue, will have the same well-loved N’awlins menu (and those BBQ ribs that some remember fondly from the short-lived Mims’ venture Ava), a liquor license (with an everything-under-$29 wine list, Mims says), and a lineup of live blues acts. Look for the Carmine’s house band; that’s Mims on the drums.

Blues comes to Norristown on the 30th with the opening of chef Keith M. Taylor’s Taylor’s at the Olde Mill (taylorsoldemill.com). The rustic 19th-century grist mill will be home to a start-with-the-sweet-tea, end-with-the-pecan-pie menu of everything fried, bbq-ed and smothered. The downstairs “Blue Room” bar has a schedule of live blues and jazz.

Legal Seafood is swimming into town (legalseafood.com). The Boston-based seafood chain has signed a lease at the Court at King of Prussia. Look for the state’s first taste of the restaurant’s famous calm chowder in mid-March.