Chillin’ at Chasen’s

Big Spat(ula) at Chasen’s: Owner Grady Sanders had been looking to hire a new chef to run Chasen’s kitchen. He finally settled on Andreas Kisler of Wyndham Hotel’s Checkers. Then current Chasen’s chef Michael Otsuka got wind of it. Kisler said that Otsuka called him at Checkers Friday afternoon to give him an earful. Otsuka--who could not be reached for comment--then walked out of Chasen’s kitchen. Sanders won’t let Otsuka back and Kisler won’t be officially installed until Monday. So who’s cooking in the meantime? The sous chef, with Manager Freddy Kernbach’s help. Kernbach apprenticed in a European kitchen and can swing a spatula around if he has to. Looks like he has to.

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Sun in the Seasons: The Gardens Restaurant at the Four Seasons Hotel in Beverly Hills has recovered from its recent face lift and is now open again for business. It has new wall coverings, carpet, drapes and tableware, all following a Florentine theatrical theme (think red, gold and stripes).

The menu has also been renovated. Chef Carrie Nahabedian has devised three distinct menus: dinner (seasonal and market-based, focusing on Riviera and Mediterranean dishes), lunch (vegetarian dishes plus lighter versions of dinner items) and a more casual menu for the Cafe next to the restaurant, where, accordingly, prices have come down a bit. Breakfast has gotten a few more menu items but has not changed substantially. Afternoon tea in the Cafe is still $17.50 per person. Nahabedian likes the way the renovations have turned out: “The restaurant is absolutely stunning.”

* The Four Seasons Hotel, 300 S. Doheny Drive, L.A.; (310) 273-2222.

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Dodd’s Dad’s Place: Mike Dodd, 1996 Olympic silver medalist in beach volleyball, has just opened a restaurant in Manhattan Beach one block from the pier. (He’s not the first volleyball star to go into the restaurant game. Seven years ago Sinjin Smith got involved with Side Out in El Segundo.) Dodd chose the location carefully to be close to what he calls the “sacred area”--the site of the annual Manhattan Open beach volleyball tournament, which Dodd won five years in a row. Dodd has named his new place Fonz’s Restaurant, after his father. His dad’s real name was Charles, but everyone called him the Fonz--yes, after the character on “Happy Days.” Henry Winkler wasn’t asked permission for the use of the name, but he’s officially invited to the restaurant. Patti Dodd, Mike’s wife, says, “We’ll pay for his meal, but he has to wear tight jeans and a leather jacket.”

Chef Russell Jackson, from the Regent Beverly Wilshire, Spago, and Russell’s Restaurant on La Cienega, is running the kitchen. Steaks and seafood are the main fare, with, of course, his own signature sauces. (“I’m still doing fun, unique stuff,” he says.) His New York and Spencer steaks will come with three sauces: chimichurri, bordelaise and opal basil pesto. Prices are $14 to $22 for entrees.

* Fonz’s Restaurant, 1017 Manhattan Ave., Manhattan Beach; (310) 376-1536.

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Beard Blues: The House of Blues’ “Dining With Heart and Soul” series is having its next dinner Oct. 7. (These are the dinners that are put together in conjunction with the James Beard Foundation and feature chefs who have cooked at the James Beard House in New York City.) The next chef will be Jamie Shannon from Commander’s Palace in New Orleans. Just last weekend he threw a birthday bash for Julia Child sponsored by the International Assn. of Culinary Professionals. Shannon’s menu isn’t totally fleshed out yet, but he does plan to serve roasted oysters and his Louisiana white chocolate and fig tart. A champagne reception in the Foundation Room begins the evening at 7; dinner follows at 7:45 p.m. If you belong to either the James Beard Foundation or the International House of Blues Foundation, it’ll cost you $85; if you don’t, it’s $100. Call (213) 650-0242 for reservations from Monday through Saturday, 10 a.m. to 5 p.m.

* House of Blues, 8439 Sunset Blvd., West Hollywood; (213) 650-0476.