The Brahmin in the Back Bay has a new executive chef: Boston-native Matt Spencer.
Spencer was the sous chef at Sonsie, worked an externship at Ken Oringer’s Clio, graduated from Le Cordon Bleu College of Culinary Arts (Orlando, Fla.) with a reportedly 4.0 GPA and worked at Walt Disney World’s Swan and Dolphin Resort in Orlando.
His new menu at The Brahmin is on the American-classics-with-a-twist side. Think seared filet mignon salad (iceberg lettuce, tomato, bacon lardon, creamy blue cheese dressing; $12), fried pickles (with a sweet red pepper sauce; $5), and small plates that include sizzling spicy shrimp (extra virgin olive oil, chili flakes, garlic confit, parmesan foccacia; $12.50) and tuna two ways (tuna with melon and tuna tartare with wasabi aïoli and toast points; $14).
The Brahmin American Cuisine & Cocktails, 33 Stanhope St.; 617-723-3131