Adair Kitchen, the one-year-old healthy casual spot near the Galleria, has hired former Revival Market chef Landen Davis to update its menu. Davis trained at the Pennsylvania Culinary Institute in Pittsburgh before joining Maggiano's Little Italy for eight years. "I learned everything about menu, restaurant and team development," while working at Maggiano's Davis said in a statement. He also learned "how to ensure all guests have an amazing dining experience."
Co-owner Nick Adair tells CultureMap that Davis "said all the right things" when he and his sister Katie Barnhart interviewed Davis for the position. "Our main goal is to provide the freshest food we can. To do that, as seasons change, the menu needs to evolve."
They decided to hire Davis because, "that's what his background is."
"At Revival Market, I discovered just how connected we could be to locally sourced fruits and vegetables, and how to get the best out of each ingredient," Davis adds. "The farm to table movement really brought my own cooking into focus."
Adair emphasizes that the restaurant won't be "changing what they're doing . . . we're not trying to take anything off the menu." Instead, Davis will be adding items to the dinner menu and developing a new afternoon menu of snacks and shareable plates.
At dinner, those changes include a beet salad and two new entrees featuring roast chicken and short ribs.
Adair adds that the restaurant's first year "feel like it's been 25 years," but both he and his sister are happy that the restaurant has found an audience. With a new chef on board, the second year looks promising as well.