|Kyle Ketchum, executive chef at Woodard|
According to its website, Vine Brook Tavern, a New American in Lexington Center, is slated to open November 13. Stay tuned for more info.
In menu news, Kyle Ketchum, a Texas native and executive chef of Woodward in the Ames Hotel in Downtown Boston, has rolled out a new fall repertoire. Among the new dishes: four-hour braised pork shank with herb gnocchi, glazed carrots and braising jus ($28); seared scallop cassoulet (chorizo, French green lentils, winter root veggies, $30) and cinnamon spiced butternut squash soup ($8). Ketchum comes most recently from The Hyatt Regency Hotel & Spa in Newport, R.I., and spent a few years before that at The Chanler at Cliffwalk, also in Newport. What makes his cooking different here? “I’m trying to do more straightforward food, clean and refined,” said Ketchum, 40. “Clean and simple.” Ketchum has been with Woodward since the summer. Woodward at Ames Hotel is open for dinner only seven days (617-979-8200).