The House 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.