It might sometimes seem that you can’t name the chef without a scorecard in kitchens these days, but when someone lands in the right spot, you know that, too. That appears to be the case for Chef John Pettitt, who has gone from the wreck of the Wine Cask to the Hungry Cat for a brief pause and has now ended up at Seagrass Restaurant (30 E. Ortega St., 966-1012, SeagrassRestaurant.com). “Chef Pettitt is a seasoned professional who brings stellar talent to the table along with valuable management expertise,” comments Seagrass and bouchon proprietor Mitchell Sjerven. “Patrons will be delighted by the evolution of the menu and enjoy his frequent presence in the dining room. While he will absolutely be hands-on in the kitchen, the strength and depth of our kitchen team will allow him to interact with guests on a regular basis, too. I am a firm believer in making the dining experience personal and am excited to see Seagrass flourish and reach new culinary heights under Chef Pettitt’s leadership.” Seagrass’s “coastal cuisine”-it’s not just seafood-will now feature Pettitt dishes such as local ridgeback prawns with blood orange and fennel, beef rib-eye with wild mushrooms and sauce bordelaise, and Pacific cod with chorizo and razor clams.
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