It was a big boon for Larchmont Village's eponymous eatery The Larchmont when it announced Kevin Kathman, a French Laundry alum, as its executive chef. Well it seems the Kathman days have come and gone, as the restaurant has now tapped Michael Bryant to head up its kitchen.
Bryant, formerly of The Churchill and Palihouse Hotel, intends to marry his Southern roots with "the explosive creative flavors from across the world, creating globally inspired new American cuisine with a southern twist using French and Spanish technique." That's a mouthful.
New dishes that come by way of the incoming chef include charred Spanish octopus with nduja sausage; harissa seared scallops; and an ingredient-heavy roasted chicken with acorn squash, crispy sage, pepitas, chanterelles, pearl onions, grilled haricot vert, and charred carrot.
The market-driven concept by restaurateurs Mathew Cape and Spoon Singh is housed in a hundred-year-old Craftsman bungalow, and is now offering $45 prix-fixe Sunday Suppers that will debut with chef Bryant's fried chicken.