Left Bank, the restaurant in Tyngsboro’s Stonehedge Inn and Spa, has hired a former sous chef from Thomas Keller’s famed The French Laundry to head its kitchen, reports Bistro Broad. In addition to his stint at The French Laundry, Alex Facio has done time at La Jolla’s George’s on the Cove, and Rice, the restaurant in the W San Diego.
Facio’s menu at Left Bank focuses on high-end, New England-inspired fare like corn fettucine served with a lobster claw, sugar corn, and Chardonnay crème, and seared day boat scallops with sweet potato puree, wilted radicchio, pomegranate vinaigrette, and hazelnut powder. It’s pretty innovative stuff for the area, to be sure — could Left Bank be Tyngsboro’s first destination restaurant?
Uber Chef Lands in Tyngsboro [Bistro Broad]
Left Bank [Official Site]
