Cyrus Keefer has landed in Hampden after all. The chef, formerly of Fork & Wrench and Birroteca, announced earlier this year that he would open “micro-restaurant” on The Avenue in Hampden. But the partnership behind that venture fell through.
Keefer is now the executive chef at 13.5% Wine Bar, where he started working at the beginning of May.
Keefer said he has begun expanding the offerings at 13.5. "You can research [the menus at] wine bars everywhere and you end up with the same stuff — charcuterie, cheese plates, Mediterranean food," he said. "There's no reason to be inside the box." Keefer is giving diners more choices, and more to eat as well, replacing most of the small plates with more substantial fare that Keefer calls "medium plates."
These are things like French onion ravioli, pork-belly spring rolls with smoked shrimp and black garlic and French bread pizza topped with snails, chorizo, mozzarella and garlic.
"I didn't want small plates," Keefer said. "I don't like when people leave hungry."
Keefer's hiring comes amid physical renovations at the wine bar. The kitchen has been moved to the basement level and has been replaced with a small stage area, which is used for both seating and live music. Within the next few weeks, the front windows at 13.5 will be replaced by new foldable window-paned doors.