Eva Keilty Leaving Warehouse; Sous Chef to Take Over

AR-130919839.jpg&q=80&MaxW=750&MaxH=350Eva Keilty, the Ted’s Butcherblock vet who made Warehouse an eating destination, is leaving the Spring Street bar next month.

Keilty will be replaced by sous chef Emily Haan, who has also held sous jobs at Carolina’s and Monza’s. According to spokesperson Angel Powell, the menu will not change when Haan takes over the kitchen in mid-November.

Powell didn’t have any information concerning Keilty’s future plans; Keilty did not immediately return messages seeking comment.

The chef also pulled out of a Chase After A Cure fundraising dinner scheduled for Nov. 10, although a publicist says organizers will find a replacement chef.

Haan is perhaps best known for her Empanada Mamma stand at the farmers market, although she’s been a member of the Warehouse crew since the bar opened in July. Warehouse has quickly acquired a reputation for excellent food: When I reviewed it, my only serious quibble was that the venue didn’t seem to fully appreciate the caliber of Keilty’s dishes, with inadequate seating provided for patrons more interested in food than drink.

“Management is thrilled to have (Haan) lead the kitchen,” Powell writes.

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