It's getting to be that you can’t throw a salmon cornet without hitting a downtown kitchen run by a Per Se alum. There’s Jonathan Wu at Fung Tu on the Lower East Side, and Matt Danzer and Ann Redding, the co-chefs of Uncle Boons, in Nolita. Noreetuh, the new Hawaiian-themed East Village restaurant, has four graduates of Thomas Keller’s excellent finishing school on its premises. Locanda Verde vet Reed Adelson, opened Virginia’s in Alphabet City. The look is old-world bistro (marble bar, smoked mirrors, vaulted ceilings, tan banquettes), while Ramos’s menu is more modern-eclectic (braised duck with fermented soybean; Morcilla salad; and chocolate-beet cake). The partners’ families have done their bit, too: Adelson’s fine-dining-enthusiast father contributed vintage menus that line the walls, while Ramos’s uncle built the restaurant’s oak tables. The name honors Ramos’s and Adelson’s mothers—both of whom happen to be Virginias.