The culmination of his life’s work, Kevin Gillespie opens Nadair in Woodland Hills on May 22

by Fulton Watch News Feed
Roasted lamb loin with fire-roasted carrots, sumac, coriander, and smoked lamb jus

Photo by Angie Mosier

Chef Kevin Gillespie is a family man. The 2022 James Beard Award finalist named his Glenwood Park restaurant Gunshow as a tribute to his father; his newest venture celebrates his Scottish heritage, particularly paying tribute to his father and grandmother. Named Nadair (“nuh-DARE”), it means “way of nature” and focuses on cooking over an open fire—something Gillespie says he misses from his time at Woodfire Grill. Located in the former Floataway Café space in Woodland Hills (1123 Zonolite Road), Nadair will focus on sustainability, locally sourced fare, and highlighting the simplicity of ingredients, while reflecting on Gillespie’s 27 years of cooking in Atlanta and the Pacific Northwest. It also features influences from time spent with his relatives in New England, Scotland, and the South.

“Nadair is a way for me to share my heritage with guests and to also celebrate the family ties that unite all of us,” he says in a press release.

Pan-roasted diver scallops with Stornaway-style black pudding, crushed peas, smoked bacon, parsley sauce, and young mint

Slated to open May 22, Nadair marks Gillespie’s return to the kitchen after a fight with renal cancer. As executive chef, he’ll work with sous chefs Olivia McCoy (formerly of Bacchanalia and the Daily Chew) and Lane Williams (Gunshow and Cooks & Soldiers) to prepare a six-course tasting menu ($175 per person), three-course prix fixe with diner-selected choices ($89 per person), and a la carte options (only at the bar). He’ll even wear a tartan kilt—one of eight in his closet—to cook.

The menu may include pan-roasted diver scallop with Stornaway-style black pudding, crushed peas, smoked bacon, parsley sauce, and young mint; Heritage muscovy duck breast with braised cabbage, grilled mushroom salad, and black cherry Cumberland sauce; and Scottish cheese dumplings with butter-poached radish,…

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