In case you missed it, former executive chef Josh Hopkins recently left STG to helm the kitchen at White Oak Kitchen & Cocktails. STG's new executive chef Sean Telo took over last Sunday, rolling out a few new dishes - mostly salads and pastas - on the menu this week. Prior to STG, Telo worked as the executive sous chef at STK.
Additionally, owner Brian Lewis has hired pastry chef Sarah Dodge to oversee the dessert programs at both STG and sister restaurant Bocado. The self-taught Dodge has spent the last several years honing her skills at H&F Bakery and Little Tart Bake Shop. (She is also in charge of desserts at Octopus Bar.) At STG and Bocado, Dodge hopes to develop desserts that reflect the unique personalities of each restaurant. "Cakes work well at Bocado," Dodge says, where her new dessert menu includes a chocolate layer cake, a vanilla crumb cake with maple drip icing and Ga. pecans, and a salted caramel bread pudding made with brioche. "At STG, Sean [Telo] and I talked about doing one Italian-related and one more locally-inspired dessert," Dodge says. So far, she's settled on a ricotta cake with citrus honey and a chocolate hazelnut pot du crème with espresso whipped cream.
Changes at STG extend beyond new personnel. The restaurant will start serving lunch on Feb. 19. Lewis also plans to add a 12-seat bar to STG's dining room.
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