From the Salty Pig comes word that they've hired a new executive chef, Kevin O'Donnell. A rep notes that The New York Times named him "a new American tastemaker in Paris" when he worked in France at L'Office. He's also sous-cheffed for Mario Batali at Del Posto. But, as is often the case in so many situations, there comes a time for salt and pork.
Expect new dishes like a pork tasting with lentils and fall fruit mostarda, sweet potato soup with duck confit. (O'Donnell says he wants to bring a touch of Europe to the Back Bay.) We just hope they keep doing that salty-pig-part pizza. Full menu is here.