has secured Scott McGehee
as its executive chef, according to co-owner Nick Coffin
The Hillcrest restaurant will remain open, but be in transition mode, with McGehee training the kitchen and implementing new recipes, until the first of the year when the House unveils its new menu. Coffin said "House favorites," like the burgers, will stay, but in addition there'll be a lot of new, mid-range priced pub-style food, ranging from fish and chips to thai curry bowls.
This comes just weeks after McGehee sold his stake of Boulevard to his ex-wife Christina McGehee and House chef Nathan Miller left to go to Chenal Country Club.
Coffin said that Josh Blevins
remains financier, and that potentially, down the road, McGehee could come on as a partner.
There've been a number of changes at the House since it opened this summer. The restaurant opened serving breakfast, lunch and dinner, but quickly abandoned breakfast. Last month, after it was denied a liquor permit, it dropped lunch, debuted an expanded food, beer and wine menu and moved from counter to table service.
Coffin said he hopes to return to offering lunch next year and possibly adding brunch.
He also said he's still looking to expand his wine and beer menu, possibly adding eight more taps.
Meanwhile, at Boulevard, Christina McGehee
, yesterday sent a note to the bakery's mailing list essentially promising to keep everything the same. She also announced Davis Clement
, who most recently ran the kitchen at White Water, as the new chef at Boulevard.
Her note's after the jump.
Dear Faithful Boulevard Customers,
As most of you may already know, we are in the midst of exciting changes at Boulevard. I want to personally assure all of you that the quality and style of food will continue to achieve the same high expectations to which you have become accustomed. A lot of you may already know me, but for those of you who don't, I started this business almost ten years ago with Scott and worked here full-time for several years. Prior to that, I worked in a number of San Francisco's top restaurants including Rubicon, Boulevard, and Stars.
I also want to take this opportunity to introduce our new chef, Davis Clement. You may recognize him as he has worked at Boulevard in the past and is not only a creative talent, but shares our commitment in using fresh, local, and sustainable products whenever possible.
We will soon be adding new pantry items as well as refreshing our deli case with exciting new options. I'm devoted to making improvements and providing better service, and welcome any feedback that any of you may have. Please don't hesitate to email Davis or myself, or feel free to stop one of us on your next visit to share any suggestions.
In closing, I want to reiterate that I have total confidence in our entire staff and am so excited about this opportunity. Please be patient with us during this transition and know how much I appreciate your continuing support.