I just passed by today--new name, but the menu is pretty much the same (though I don't know if they previously had a Malaysian-style curry section or tom yum seafood soup). I don't know if it's a legal/partnership issue or new management or just a change in image (their menu was always eclectic, not just Shanghai). In the past it's been an excellent place and somewhat under-recognized. Their version of Chef Peng's Bean Curd (aka Bean Curd Home Style), technically a modern Hunan dish (invented by the same guy who gave us General Tso's Chicken before it turned into McNuggets) was maybe the best I've had in NY. I hope it hasn't really changed. I may have to test some benchmark dishes.
Anyway, thought I'd give a heads-up on the name change.