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May 22, 2012 1 min read

Kitchen Changes at A16, Ame, Southpaw BBQ, Maverick, and Bluestem

Kitchen Changes at A16, Ame, Southpaw BBQ, Maverick, and Bluestem
Photo courtesy of A16.
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Here’s an update on some kitchen staff movements around town. First, executive chef David Taylor of ~A16~ has been replaced by Christopher Thompson, previously sous chef (and also behind A16’s butchery and salumi program), as reported by the Scoop.

Over at ~AME~, Randy Lutz has been named new executive chef—he started with the restaurant as executive sous chef (he was previously chef de partie on Saison’s opening team in 2009).

In the Mission, ~SOUTHPAW BBQ~ has a new chef, Max Hussey, who has cooked at Emeril’s Delmonico in New Orleans, a couple of places in Asheville, North Carolina, and locally at 25 Lusk and Epic Roasthouse. He is reportedly improving the staples, in addition to rounding out the menu with classic dishes that originate from various places throughout the South (including some lesser-known dishes). On Monday May 28th, Southpaw will start offering lunchtime takeout and delivery in the Mission from 11am-2pm every day, with the exception of Tuesdays, when they are closed. Southpaw is also launching Sunday brunch on June 3rd, with dishes like a Benton’s ham Monte Cristo with country gravy and sunny-side up egg; and a crispy poached egg with andouille hollandaise and green onion buttermilk biscuit.

At ~MAVERICK~, Emmanuel Eng is the new executive chef (he came aboard last fall as chef de cuisine). Inside Scoop mentions his new menu launches June 1st, with dishes like crispy sweetbreads with “Cool Ranch” and sweet corn mousseline, and hot shrimp cocktail with horseradish custard.

Last week I received a call from James Ormsby, the consulting pastry chef for ~BLUESTEM BRASSERIE~; he is no longer involved with the project due to too many other commitments, like a book proposal. Owners Adam and Stacy Jed are currently seeking a full-time pastry chef.

Photo courtesy of A16.

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