Downtown food news: Notturno turning Japanese, new Railtown and Nuba locations, and more

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      Here's a roundup of downtown food-related news.

      Notturno calls it a night

      The Italian-inspired Notturno, which opened in 2013 at 280 Carrall Street in Gastown, will close at the end of April.

      The restaurant offered an array of seasonal small plates and cocktails, including beef carpaccio and smoked albacore tuna.

      With bartender H leaving the establishment, chef William Robitaille will reinvent it as a Japanese restaurant Kozakura in June.

      (H graced the cover of the Georgia Straight in June 2014.)

      The announcement arrives just as another Gastown dining spot, Cork & Fin, relaunches also as a Japanese restaurant: 'ONO raw bar at 221 Carrall Street.

      A second Railtown

      With its mix of sandwiches and salads, Railtown Café and Catering, located at 397 Railway Street in the Downtown Eastside, is planning to open a second location at 980 Howe Street in the new Manulife building.

      They're still working on the details but they hope to open later this summer. Stay tuned.

      Railtown Café

      Newbie Nuba

      A new Nuba is slated to open up at 508 Davie Street (at Richards Street) in a former Blenz location, which is around the corner from Nuba Yaletown at 1206 Seymour Street.

      The eatery, known for their Lebanese dishes and pita wraps, did not respond to the Georgia Straight's request for an interview.


      Korean spot turning Turkish

      The Korean-Japanese restaurant Hwasarang at 851 Denman Street, which featured an artificial cherry tree in the centre of its dining room, has closed down. While it offered Japanese fare such as sushi, sashimi, tempura, and donburi, it also offered Korean dishes such as bibimbap, bulgogi, and seafood pancake.

      It's being replaced by Saray Turkish Cuisine.

      By phone, owner Ali Hadadi said he's moving his business that was previously at 422 Willingdon Avenue in Burnaby to this West End location.

      It'll be an expansion from his previous 12-seat spot to a 60-seater that will offer a revamped Turkish menu, from breakfast to dinner, that will feature everything from kabobs (lamb, eggplant, and more) to donair with ekmek (Turkish bread), instead of pita, and lahmacun (Turkish pizza).

      He said they're aiming for an October 20 opening date.

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