Kevin Meehan

Nov 29

Kevin Meehan, Café Pinot

$65 per person for food- individually plated/bar bites $9 cocktails/Cocktails $12 each/wine list or pairings or $20 corkage

Bar Bites  $9
Paella Arancini /Espelette Aioli
Salmon Gravlax / Caviar / Purple Potato Blini
Salt Cod Brandade / Black Garlic
Parmesan Flan / Frico  / Pea Shoot Salad
Octopus Carpaccio / Tahitian Vanilla / Citrus Supremes

Degustation Menu $65

Yellow Fin Tuna Sashimi /Hachiya Persimmon / Candy Ginger / Petit Greens
Maine Diver Sea Scallop/Cauliflower Mousseline / Vadouvan Curry / Romanesco Confetti
Vichyssoise Crusted Loch Duarte Salmon/Leek Fondue / Truffle’d Potatoes / Manila Clam Cream
Pinot Noir Braised Beef Short Rib/Mirepoix Soigné / Smoked Fingerlings / Bordelaise Sauce
Goats Cheese Mousse/Carrot Cake / Walnut Soil / Cinnamon Nougatine

Vegetarian options are not available during this chef’s brief tenure. Substitutions politely declined. All guest checks include a service charge of 18%.  While additional gratuities are appreciated, they are neither required nor expected.

Kevin Meehan began his culinary career at a local restaurant in his hometown on Long Island. During his studies at Johnson & Wales University, Kevin took an externship in Brussels at the Michelin-starred L’alban Chambon under French Master Chef Dominique Michou.   Afterwards, he moved back to New York to work as a line cook for Chef Guy Rouge at Long Island-based Mirabelle.  After a few years, he moved out to Los Angeles and worked up the ranks at such celebrated restaurants as L’Orangerie and Bastide.  Kevin was first introduced to Patina Restaurant Group through an internship he took at the original Patina restaurant on Melrose.  After a stint as Executive Chef of Citrin, he was recruited in 2005 as the Chef de Cuisine at Patina restaurant, which had moved to the Walt Disney Concert Hall.  In 2009 Kevin was promoted to the Executive Chef position at Café Pinot.

Kevin is looking forward to his time at Test Kitchen as an opportunity to cook with old friends.