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Jim McCarthy, who last served as chef of The Hi-Life , has joined Restaurant Bea as its executive chef.

Restaurant Bea this April opened under

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Chow Foods Vet Jim McCarthy Joins Restaurant Bea as Executive Chef

beaexteriorshot.jpg
Jim McCarthy, who last served as chef of The Hi-Life, has joined Restaurant Bea as its executive chef.

Restaurant Bea this April opened under the kitchen leadership of Tom Black, late of Barking Frog and 35th Street Kitchen + Bar. While Madrona initially rallied around the concept of a restaurant that didn't cater solely to families with young children, the first iteration of Bea received middling reviews from neighbors and critics ("You can certainly get by without it, but you'll likely have an enjoyable evening should you end up there," was my official summation.)

As Seattle Met first reported, Black left the restaurant earlier this summer. The menu drafted during his tenure remains largely unchanged -- "there's no rush and we're

taking it dish by dish," owner Kate Perry says -- but McCarthy has introduced a few dishes consistent with the restaurant's "approachable Northwest comfort food" style.

Among McCarthy's menu contributions is a roasted Mad Hatcher chicken half, which is served with blistered green beans, roasted potatoes and an herb pan sauce.

"It's a simple dish, but it showcases the nuanced flavors in the chicken," Perry says. "The other dish of his that I'm really enjoying is the summer corn chowder with housemade oyster crackers. It may sound heavy in the heat but it's not, and it melts in your mouth."

Before taking The Hi-Life job, McCarthy was a line cook at Quinn's Pub.

"His dishes are fantastic and I'm really enjoying working with him," Perry says.

McCarthy will be conducting a cooking demonstration at the Madrona Farmers Market next Friday at 4 p.m.

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