Here we go again: Tark’s Grill is the latest restaurant to make a go of it in the seemingly cursed space at Green Spring Station. The initial signs are positive: the space has been given a thorough and sophisticated makeover. The low-key lighting and deep burgundy walls adorned with retro prints of bygone Baltimore lend the place the feel of an elegant supper club. The main dining room (which features a glass-walled wine room) seats 140, while the stylish bar and adjoining lounge area seat 50 more. The menu is classic American grill cuisine: crab cakes, grilled steaks, Chilean sea bass and a seafood Cobb salad stand out. Homier comfort foods such as meatloaf, chicken potpie, burgers and braised short ribs are available as well. Old-fashioned desserts like deep dish apple pie, carrot cake, lemon tarts and chocolate layered cake wrap up the meal. The wine list is long and focuses strongly on American pours. The terrace will be open for outdoor dining in warm weather. Open for lunch and dinner, seven days, and for brunch on Sundays.  Green Spring Station, 410-583-8275.

The folks behind Fells Point mainstays Kali’s Court and Mezze have just unveiled their latest: Meli. The name is Greek for “honey,” and the honeycomb motif has been employed throughout in the stylish interiors by designer Rita St. Clair. Up front, there’s a patisserie serving desserts and gourmet honeys. The main dining room includes seating for 50 and a small cocktail bar. Downstairs is a sumptuous lounge area with low seating areas done in deep jewel tones. The bistro menu includes charcuterie meats and a cheese tasting menu , as well as starters such as baked goat cheese salad, tuna tartare and crispy sweetbreads. Entrees include lavender honey-glazed salmon, grilled pork tenderloin, seared veal hangar steak and roasted Cornish hen. Open nightly for dinner.  1636 Thames St. , 410-534-6354

This subterranean dining room across the street from the symphony hall has always housed good restaurants. When chef Sonny Sweetman departed Baltimore last year, many feared that his Abacrombie was gone for good. Thankfully, Jerry Pellegrino (chef/owner of Corks) has jumped in and reinvented the place. Working with chef Jesse Sandlin, they’ve reopened and reinvigorated the establishment. The simple, chic rooms look pretty much the same, but the menu now tempts with items like steak tartare, pan-fried pompano, rack of lamb, duck confit and a porterhouse steak for two. And, knowing Pellegrino’s passion for good wines, expect some top-notch choices in that department, too. Open for dinner Wednesday through Saturday, and Sunday for brunch.  58 W. Biddle St., 410-837-3630

Mosaic, the nightclub/lounge at Power Plant Live, is back. After closing for a few months to renovate and expand, the club has reopened with a new look. The space has been expanded to include another bar, additional lounge areas and an upstairs VIP room. Fresh DJs are bringing a new sound to the mix, too.  4 Market Place, 410-262-8713

Salt, the popular Butchers Hill restaurant, has changed its former no-reservations policy.  It now accepts reservations for parties of all sizes, weekdays and weekends. (2127 E. Pratt St., 410-276-5480) ... >>Pisces, the award-winning seafood restaurant in the Hyatt Regency Baltimore, has a new chef: 26-year-old George Gomez. He’s reworked the menu, using his own recipes. (300 Light St., 410-528-1234) ... >>In Federal Hill, Muggsy’s has replaced Clayton’s Tavern. They feature a full menu, with paninis as a specialty and 16 beers on tap.  (1236 Light St., 410-528-9111) ... >>After 16 years at the corner of Market Place and Lombard Street, Baja Beach Club closed its doors for good in March.  ... >>Taste, the beautiful, upscale restaurant at Belvedere Square has closed after a 3-year run. ... >>Downtown, Maggie Moore’s has a new owner, a new menu and a new name: Lucy’s Irish Pub. (21 N. Eutaw St., 410-837-2100) ...  >>In SoWeBo, the vaunted space where Mencken’s Cultured Pearl reigned for so long has been renovated and is now home to Baltimore Pho, a Vietnamese restaurant. (1116 Hollins St., 410-752-4746)