Huset Cocina de Campo chef Maycoll Calderón will be hosting a two-month pop-up at the Standard, East Village, serving dishes like tuna tartare and roasted sea bass. Marbella Restaurant has soft opened on Staten Island, offering a coastal menu in a waterfront setting. Chef Isao Yamada's first solo effort, Yamada, will open in New York City, serving a 10-course kaiseki menu. Hakata TonTon has moved to Cha Kee, offering hot pots, soup dumplings, and okonomiyaki. Buba Bureka, a new shop by Breads Bakery founder Gadi Peleg, will focus on savory and sweet burekas. The Gyro Project, a Greek street food chain, is expanding to Manhattan. Marlow & Sons, a neighborhood restaurant in Williamsburg, Brooklyn, is closing due to a rent increase. Sushi Ichimura, a high-end sushi counter, will close in mid-August. Alex Guarnaschelli is taking over the restaurant at the New York Historical Society. Hailey Nissimov is the new executive chef at Figaro Cafe. Italian cooking expert Lynne Rossetto Kasper is selling some of her possessions at auction.