Kevin O'Donnell is officially in as the new executive chef at The Salty Pig in Back Bay. A representative for the restaurant says O'Donnell joined the kitchen two weeks ago and has since implemented new menu items including a pork "tasting" with lentils and seasonal fruit mostarda, sweet potato soup with duck confit and a squash salad with in-house goat milk ricotta and pickled gooseberries. (In other recent gooseberry news, they're on a working draft of the menu at Sterling's, too.) O'Donnell has some serious cooking chops, having served as sous chef at NYC's Del Posto by Mario Batali and at restaurants in Italy and France, including a gig as executive chef at L'Office. Welcome to town, chef.
Kevin O'Donnell in As Executive Chef at The Salty Pig
by Aaron Kagan