Andrew Weinzirl, the former executive chef and co-owner of Maggie's Farm, is now the executive chef at Le Garage.
Weinzirl started at Le Garage at the beginning of April, according to the restaurant's co-owner and general manager Brendan Kirlin, and will debut his first full menu on Thursday.
Weinzirl arrives at Le Garage following what Kirlin described as a transitional period, which began last October when the restaurant's original executive chef, Sarah Acconcia, left to open Bookmakers in Federal Hill.
"What's exciting for us is [is that this is] a new presentation of Le Garage," Kirlin said, "[It's] one that actually is closer to our original vision. We really wanted to have a new and exciting approach to French food, and not just have versions of traditional rustic fare. Andrew puts a lot of excitement and twists on the cuisine."
Among Weinzirl's new dishes are Chartreuse-cured char with horseradish and fennel, gnocchi with duck ragu and ramps, and duck a l'orange with a spring-onion pancake and duck-fat radishes.
Weinzirl left Maggie's Farm in February to take the executive chef position at Encantada, the restaurant that Robbin Haas (Birroteca, Nickel Taphouse) is developing at the American Visionary Art Museum. But Weinzirl left Encantada before the restaurant opened.
"At the end of the day I felt [Le Garage] was a better fit for me," Weinzirl said about his change of mind.
Haas agreed that Weinzirl's separation from Encantada, which is slated to open later this spring, was amicable. "I wish Andrew nothing but the best," he said "Things are moving forward here."