“It's a lot of fun working with someone as excited and creative as he is,” Barnett says of his new chef de cuisine. “We work so well together and have been pushing each other to think more about our food and how to make St. Jack an even better restaurant. It's an exciting time for us and seeing him put his stamp on things has been incredible.”
Harth, whom Barnett considers an “intelligent,” “thinking,” and “creative” cook, comes to the new role having worked the kitchens at Clyde Common, Ox, Davenport, and Nonna (where he was the executive chef). He takes the place of former St. Jack sous Amanda Williams.
Harth, a Portland native, has been developing relationships with local farmers, so expect very seasonal offerings. And while Barnett says Harth plans to stick to St. Jack’s culinary ethos, he’ll be pushing to elevate an already polished cuisine, and he’ll be given the opportunity to play some, too.
That playfulness will come into play with St. Jack’s bar menu, which be given its own personality—and menu, comprising charcuterie, homemade sausages, and over-the-top sandwiches