Barsa executive chef Cole Poolaw today announced the hiring of a new sous at his tapas bar could herald the exploration of “more exotic ingredients,” but James Burge says patrons shouldn’t brace for baby eels and fried quail eggs just yet.
“There’s nothing too exotic on the menu,” says Burge, who launched a reformatted menu when he last month joined Barsa’s kitchen crew. “It’s still very familiar. We still have paella, we still have meats and cheeses.”
The menu does feature a few new plates, including a pan-roasted red snapper with salsa verde; a grilled hanger steak and migas served with a fried egg. Burge – who wasn’t aware of any established items being axed — says he anticipates tweaking the menu in response to the availability of local products. Continue reading
The chef de cuisine switchover at McCrady’s may go unnoticed by diners, but promotee Daniel Heinze suggests it could be slightly traumatic for the two men involved.
“It’s going to be scary to be without each other,” says Heinze, 30, who next month takes over from Jeremiah Langhorne. “Jeremiah and I are very like-minded, but absolutely different people. We’re the yin and the yang.”
Although Heinze declined to reveal which chef identifies with which classical Chinese force, he described the six-year long collaboration in a way that recalls Lennon and McCartney’s songwriting partnership: “There are some things that have always been his, some things that have always been mine,” he says. But the end result was a coherent menu consistent with executive chef Sean Brock’s commitment to inventive presentations of locally-sourced ingredients and inspirations. Continue reading