For your dining pleasure, B&O American Brasserie and Fleet Street Kitchen have new executive chefs in the kitchen. On the awards front, Wit & Wisdom's pastry chef scores again.
As the new executive chef at B&O American Brasserie, Bradley Willits (pictured), the restaurant's former chef de cuisine, brings an impressive bio. He's worked with two of my favorite chefs—James Beard award winners Sean Brock at McGrady's and Mike Lata at FIG, both in Charleston, S.C.—as well as other noted chefs from Florida to Seattle.
He also worked with former B&O American Brasserie chefs E. Michael Reidt and Thomas Dunklin and will be sticking to the restaurant's concept of serving local, seasonal American cuisine. Expect a focus on seafood.
At Fleet Street Kitchen, chef Chris Amendola has taken over for executive chef Chris Becker, who was promoted to chief operations officer for The Bagby Restaurant Group.
The group runs Fleet Street Kitchen, Ten Ten, and Bagby Pizza Co. and is preparing to open Cunningham's in Towson this summer.
Chef Amendola, formerly of New York's Blue Hill at Stone Barns, also has an industrious background. He's worked with chef Sean Brock as well as chef Todd English in Orlando, FL.
He's also an experienced farmer and will continue chef Becker's commitment to local, seasonal fare.
Pastry chef Chris Ford—named "The People's Best New Pastry Chef" for 2012 in Food & Wine magazine—continues to rack up honors. He recently won the Chicago Restaurant Pastry Competition Season Two. Watch it here.
The contest's founder, Jimmy Macmillan, said in a press release, "Chris's final dessert was selected as the winner because of its textures, techniques, intense flavors, and dramatic plating."
If you've ever eaten one of Chris's desserts at Wit & Wisdom: A Tavern by Michael Mina—and if you haven't, you really should—you'll understand why he won.