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When chef Mark Freedman closed Marks on Westover more than three years ago he left a void. Diners could no longer enjoy conch fritters or New Zealand lamb. Gone were the roasted vegetables from his earlier days at Chateau Morrisette Winery in Meadows of Dan, Va., where he'd previously been head chef. The seasonal crab cakes became a memory.

Nope, you had to drive over to Marshall Street Smokehouse & Wine Bar in Winston-Salem to get a taste of Freedman.

Not anymore.

Chef Freedman has taken the helm of Level 2 Restaurant & Lounge (113 S. Elm St., Greensboro; 691-8020) above Much martini bar in downtown Greensboro.

"My old customers are coming back," Freedman says.

Freedman closed Marks the lease came up for renewal and negotiations stalled. He refocused on his Winston-Salem restaurant, an upscale barbecue and wine joint in the former Leon's location. But late last year, he was approached by Celtic Cafe in Winston-Salem to buy the space. The restaurant wanted to relocate downtown. The offer was too good to pass up, so Freedman sold out. He filled his days with catering gigs until early this year when he was approached to become executive chef of Level 2 in the space formerly occupied by Carmine's Italian Restaurant.

Carmine's owner plans to open that restaurant in a new location yet to be determined.

"I enjoy it," Freedman says. "I'm doing what I want and what I like and not worrying about the financial woes."

Freedman, a graduate of the Culinary Institute of America, quickly created a menu filled with his unique fusion of international flavors, like Lemon Linguine with Sun Dried Tomato Pesto and Shiitake Mushrooms ($12), Teriyaki Salmon with Green Papaya Salad ($20) and Grilled Australian Double Lamb Chop with Rosemary Chipotle Sauce ($23).

"Our chicken (Free Range Breast with Pomegranate Molasses Reduction, $15) and duck (Seared Breast with Bing Cherry Zinfandel Sauce, $21) is from Ashley Farms," Freedman says.

Freedman says he'd like to add ostrich to the menu.

"There are items that are a good value at a good price," Freedman says. "The Kobe Beef Burger is $10. The Cowboy Steak ($29) is big enough for two (particularly with the Caesar Salad Tableside for two, $12), but I have had customers order it for themselves."

Entrees are served with a choice of soup, house salad or lettuce wedge.

Other notable items include Hummus with Tapenade and Pita ($6), Grilled Vegetable Pizza with Goat Cheese ($9) and Fried Goat Cheese Baby Spinach Salad ($8).

With the exception of Tiramisu, all desserts are made in house.

Thursday is half price wine.

Freedman says he is considering opening for lunch, but for now, Level 2 is only open for dinner from 5 to 10 p.m. Wednesday through Saturday.

Spring menus popping up at The Bistro, Lucky 32

There are a couple of spring menus to mention:

The Bistro (5710-M High Point Road, Greensboro; 294-4610) at Adams Farm Shopping Center is offering a new menu with dishes including Flounder over Crab and Parsley Risotto ($22), Spicy Fried Chicken over Dirty Rice ($18), Shrimp and Grits ($17), Pork Loin over Apple Cinnamon Hash ($18) and Mint and Panko-crusted Lamb ($25).

Tuesday is dinner for two with tapas and a bottle of wine for $45. Wednesday is half-price wine by the glass and Thursday is martini special night with live jazz from 7 to 9 p.m.

Across town, Lucky 32 (1421 Westover Terrace, Greensboro; 370-0707) is offering a seasonal menu of Baked Pecan Crusted Goat Lady Chevre ($9), Chicken Livers and Red Rice ($7), Smoked Salmon and Asparagus Pasta ($15) and Kentucky BBQ Lamb ($18).

Anniversary specials

Fire and Sticks Japanese Steakhouse and Sushi Bar (3917 Sedgebrook St., High Point; 887-3473) is celebrating its five-year anniversary with some March specials.

A Samurai Dinner includes a filet, jumbo shrimp and chicken, Japanese vegetables, soup and salad for $23.95.

Get in and out quickly with an express Teriyaki Chicken lunch for $7.95, and California Rolls are buy-one-get-one-free.

New hours

The Undercurrent (372 Battleground Ave., Greensboro; 370-1266; www.undercurrent restaurant.com) is no longer open for dinner on Monday.

The restaurant remains open for lunch 11:30 a.m.-2 p.m. Monday through Friday. Dinner is served 5:30-9 p.m. Tuesday and Wednesday and 5:30-9:30 p.m. Thursday through Saturday. The restaurant is available for private functions on Monday.

Have restaurant news for Short Orders? Contact Carl Wilson at 373-7145 or cwilson@news-record.com