Service Bar at Middle West Spirits reopened Oct. 13 with a creative new chef.
Connolly, 31, is among a new generation of chefs, using dehydration techniques, emulsifiers, imported oils, dozens of ingredients in one dish and laboring for hours over plates that are prettily presented yet appetizing.For example, one chilled starter offers Chioggia beets that are braised in spices, herbs and vinegar, smoked and cut into bite sized pieces. The burrata, meanwhile, is a soft, sweet version of mozzarella cheese.
With support from friends and and family, he worked for free for two months, accepting any job the ownership threw at him. After more than 3 years, he left for Amangani Resort in Jackson Hole, Wyoming, where rooms start at $1,000 a night and superlative food is an expectation, Connolly said. He started his trek back to Ohio after a detour at The Greenbrier, in West Virginia, another resort known for its fine bill of fare, where he became chef de cuisine.
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