Small Bites: New Andrew Blair's Chef, Zink Moves to M5 location, & Beer Dinner at Pie Town
Marc Jacksina has been promoted to executive chef (taking the position formerly held by Blake Hartwick) at Andrew Blair‘s on Montford Drive. He’d begun working at AB’s in February as sous chef after leaving his position as executive chef at LuLu in Plaza Midwood.
"Customers will see a different side of my cooking, more direct in approach, but still gutsy, and directed towards pairing well with our amazing bourbon, wine, and craft beer lists," he said in a press release. "Between the black cheery hardwoods I’m smoking with, or my relationships with local farmers, I believe people will be pleasantly surprised with the direction I’m taking the food at AB’s."
M5 Modern Mediterranean has closed and Harper’s Restaurant Group will be reopening Zink American Kitchen in its place. The plan is basically to offer the top selling dishes from M5 and Zink. They are planning on opening next week after making some changes to the interior of the restaurant to make it look more like Zink (including the 30-foot zinc bar that was found in the former uptown location).
"While the menu will feature many of our guests’ favorites, like Lobster Mac n’ Cheese, Zink Meatloaf and the Streetside Tacos, Chef Wallen has also added his own innovative touches," said Tom Sasser, owner of Harper’s Restaurant Group, in a press release. "Housemade Blue Cheese Potato Chips and Parmesan Truffle French Fries, Mustard Glazed Rotisserie Chicken, Miso Marinated Cod, and Cedar Roasted Alaskan Salmon are just a few of the new flavor profiles that will be featured when we open. Scott will also continue to serve Artisan pizzas from our wood-burning oven using crust developed by Chef Peter Reinhart."
Pie Town is holding a beer dinner on September 23rd at 6:30 p.m. that will feature Terrapin Beer Company. The dinner will include three courses paired with various selections from Terrapin, including a Terrapin Sunray Wheat paired with fried goat cheese salad and a Terrapin India Brown Ale paired with BBQ pulled pork pie. Reservations are required (704.379.7555) and it’s $25 per person