Kyle Ketchum in as Executive Chef at Woodward

Kyle Ketchum is in as the new executive chef at the Ames hotel restaurant Woodward in the Financial District. According to a press release, Ketchum has extensive experience in hotel restaurants in Arizona and Colorado and last served as executive chef at The Hyatt Regency Hotel and Spa in Newport, Rhode Island. Some new dishes he's adding to the Woodward menu: short rib tortellini with Madeira and truffle butter and whole roasted sea bass with pine nuts, haricot verts, Lyonnaise potatoes, lemon oil and saba. For more, see below.

Starters:

· Cinnamon-spiced butternut squash Soup ($8)
· Spinach and artichoke Dip with mascarpone, parmesan, pita chips ($12)
· Sautéed escargot with roasted onions, fricassee of mushrooms, garlic jus ($14)
· Short rib tortellini with Madeira, truffle butter ($16)
· Roasted beet salad with Serrano ham, candied pistachios, Cambozola ($14)

Entrées:

· Risotto with foraged mushrooms and local market vegetable jardiniere ($25)
· Four-hour braised pork shank with herb gnocchi, glazed carrots, braising jus ($28)
· Whole roasted sea bass with pine nuts, haricot verts, Lyonnaise potatoes, lemon oil, saba ($32)
· Seared scallop cassoulet with chorizo, green lentils, winter root vegetables ($30)
· Half roasted chicken with glazed chestnuts, cippolini onions, winter cabbage, country-cut bacon, poultry jus ($26)

Sides:

· Pancetta-roasted Brussels sprouts
· Butternut squash and chorizo hash

· All coverage of Woodward on Eater [~EBOS~]