Marc Collins has reassigned Circa 1886’s sous chef to Kitchen 208, where he’ll serve as executive chef.
Kitchen 208, which last week hung a “shiny new sign” outside its King Street storefront, opened in 2013 with ambitions of becoming the city’s “favorite breakfast and lunch spot.” Opening chef Matt Pleasants, also a former Circa 1886 sous, held the job for seven months before leaving to open a restaurant in North Carolina; he was replaced by John Robertson, Circa 1886’s head line cook.
The restaurant’s latest executive chef, Christian Zehntner, graduated from the Art Institute of Charleston in 2011. He briefly worked in New York City before joining the staff of Circa 1886.
“As co-owner of both restaurants, Chef Collins hand-picked Christian to run the ship at Kitchen 208,” a press release reports.
While the menu at Kitchen 208 hasn’t changed dramatically since its debut, the restaurant has veered slightly toward healthier options, adding a roasted eggplant wrap and salmon sandwich to its lineup (a meatloaf sandwich and triple-decker PB&J are no more.) Additionally, the restaurant offers a different wrap every Wednesday and a vegetarian special on Mondays.
According to the release announcing his appointment, Zehntner was responsible for a recent “oven-roasted vegetable sandwich with cremini mushrooms, gruyere, caramelized onions, and arugula on torta bread.” He also developed antelope burgers as a SEWE special.
“Kitchen 208 is bursting with creative opportunity,” Zehntner is quoted as saying.