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Change is definitely afoot in downtown Greensboro these days.

On the heels of new ownerships at Liberty Oak and Churchill's and the opening of Level 2, founding chef Stephen Schneider of Marisol has turned over the culinary reins of Rim Tapas and Fine Wines (219-A S. Elm St., Greensboro; 230-2055; www.rimtapas.com) to Brad Semon, owner of The Painted Plate.

"It feels really good to be back in the kitchen. Seeing the results of what you do is so immediate," says Semon, who adds that he hasn't been an active participant in a kitchen since his executive chef days at Prizzi's 16 years ago.

Semon, along with Rim chef Greg Brown, have created a revamped menu that includes both traditional Spanish small plates (Cremini and Wild Mushrooms with Garlic, Chickpeas and Spinach with Saffron and Home-style Veal) and international tapas (Grecian Quesadilla of Spiced Lamb and Feta, Butternut Squash Tortelloti, Sweet Chili Shrimp on Crispy Peanut Noodle Cake and American Kobe Sliders). All items on this budget-concious menu are under $10.

During happy hour, from 5 to 6:30 p.m., choose any two menu items for $10. Three items for $20 is a deal offered anytime.

Rim also features vegetables and salads and a daily dessert.

The restaurant's wine list is also getting an overhaul and a weekly wine feature of selected wines for $5 a glass is offered.

Next-door neighbor Churchill's is offering patrons items from Rim's menu.

Rim is open 5 to 11 p.m. Tuesday through Saturday.

Gourmet pizza

Speaking of Level 2 (113 S. Elm St., Greensboro; 691-8020), chef Mark Freedman says he can't keep the Grilled Vegetable Pizza with Goat Cheese ($9) coming out of the oven fast enough.

He says he's considering adding more gourmet pizzas to the menu and maybe eventually opening for lunch.

For now, Level 2 is open 5 to 10 p.m. Wednesday through Saturday.

Soups for a cause

More than 20 Greensboro restaurants, including Poblano's, Four Winds Café, The Bistro at Adams Farm, Southern Roots, Saigon and Madison Park Cafe, dole out signature soups during Lunch by the Ladle, an annual fundraiser for Family Life Council.

The event will be held from noon to 3 p.m. April 5 at The Empire Room, 203 S. Elm St. in downtown Greensboro. Tickets are $10 for adults, $5 for children and a $20 early bird price for families.

For tickets and information, call 333-6890, Ext. 221, or visit www.flcgso.com.

Fashion luncheon

Noble's of High Point (101 S. Main St., High Point) is holding a luncheon showcasing Doncaster apparel at 11:30 a.m. Thursday.

Cost for the luncheon is $15. Call 889-3354.

Anniversary menu

Bistro Sofia (616 Dolley Madison Road, Greensboro; 855-1313; www.bistrosofia.com) is celebrating 10 years with a special menu of favorites from 5 to 10 p.m. April 1.

Free beverage

Stop by Panchero's Mexican Grill (210 Hufman Mill Road, Burlington; 584-5010; www.pancheros.com) on April 1, say "Bob my Burrito," and get a free beverage with your order.

The reference is to Bob the Tool, a mechanism that mixes the ingredients for the chain's burritos.

Historian talks about beer

And now for something completely different.

Medieval historian Richard Unger of the University of British Columbia will speak on "The Business of Beer in the Renaissance" at 7:30 p.m. April 1 at the Community Center on the campus of Guilford College in Greensboro.

Admission to this Rembert W. Patrick Lecture is free. For information, call 216-2471.

Coffee shop accepting art

There is still time to get your entry in for Tate Street Coffee House's (334 Tate St., Greensboro) annual Community Coffee Art Show.

Coffee is the theme. The medium is up to the artist. And if you've ever been in the shop, you'll notice an eclectic range of works.

Deadline for entries is April 1.

Cafe opens in office venue

Mom's Cafe (1400 Battleground Ave., Suite 216; 471-3337) has opened in the second-floor commons of The Executive Forum across from Carousel Luxury Cinemas.

The cafe offers sandwiches, including a BLT ($4.99), Chicken Salad ($4.99) and Three Cheese and Tomato Panini ($5.99).

Wraps include Chicken ($5.99), BLT ($4.99) or two chicken or cheese quesadillas ($4.99).

Mom's also offers breakfast items, including wraps ($3.99), bagels and muffins.

Cooking school reopens

It's probably worth noting for Greensboro residents that after a 10-year absence, chef Don McMillan, along with his son Andrew, have reopened The Stocked Pot cooking school at 381 Jonestown Road in Winston-Salem.

Don McMillan opened The Stocked Pot in 1977 in Reynolda Village and the school gained immense popularity before closing in 1998.

For more information on what the school has to offer, call 499-5844 or visit www.thestockedpot.com.

New menu items

Owner Dave Gerrells has extended the hours and menu offerings at Café 99 (128 S. Scales St., Reidsville; 616-0100).

New items include a Roast Beef Wrap with tangy chipotle sauce, a Western Dog with bacon and barbecue sauce, a Lasagna Platter and a Grilled Chicken and Pasta Platter.

A new 99-cent menu includes a choice of soup, potato or pasta salad, or grilled cheese or tuna salad sandwich.

Cafe 99 now serves ice cream.

Hours are 10 a.m. to 9 p.m. Monday through Friday.

Coffeehouse marks anniversary

The Backstreet Buzz Coffeehouse (234 S.W. Market St., Reidsville; 348-2899; www.myspace.com/thebackstreetbuzz) recently celebrated its first anniversary.

The coffeehouse offers baked goods, wraps and panini sandwiches and live music weekly.

Hours are 7 a.m.-5 p.m. Monday through Wednesday and 7 a.m. to 10 p.m. Thursday and Friday.

Catering facility expands, restaurant courts brides

Spring is traditionally wedding season and Create A Cake Catering and Emerald Event Center (2000 E. Wendover Ave., Greensboro) has added a new ballroom that will seat 300-350 guests plus a new kitchen to accommodate the demand.

Create A Cake is also offering off-site services. For information, call 691-2000 or visit www.emeraldeventcenter.com.

The Secret Tea Room (412 State St., Greensboro; 271-2998; www.thesecrettearoom.com) is also offering catering and intimate event seating for up to 45 guests.

But owner Gayle Smith says you don't have to book a bridal shower to try out the Tea Room's Shrimp BLT, Rosemary Chicken Salad or fresh scones. The restaurant is open for lunch 11 a.m. to 3 p.m. Monday through Saturday.

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