Chef Adam Barnett – a student of contemporary French cuisine – honors timeless French brasserie fare with modern techniques, local ingredients and an enlightened approach at The Katharine Brasserie & Bar.
Barnett joined The Katharine in 2017 after nearly 20 years in award-winning kitchens the United States. His passion for classic French cuisine was first ignited when he studied under Chef Jean-Michel Bouvier during his tenure at the New England Culinary Institute. Barnett continued to pursue French cuisine with abandon, perfecting his craft at renowned Washington, DC restaurants such as the West End Bistro with celebrated Chef Eric Ripert and Poste Modern Brasserie, as well as at Sierra Mar at the Post Ranch Inn in Big Sur, California under world-class chef Craig Von Foerster, and at the acclaimed Inn at Little Washington in Virginia where he worked alongside Chef Patrick O’Connell. Before joining The Katharine, Barnett served as the Executive Chef at Lyon Hall in Arlington, Virginia, a brasserie noteworthy for its FrenchGerman cuisine.
At The Katharine Brasserie & Bar, Barnett offers traditional brasserie dishes like French Onion Soup Gratinée and Steak Frites in the evening, and Croque Madame at breakfast and brunch, and modernizes as in his Escargot baked with biscuits and Steak Tartare crowned with avocado mousse and chermoula – named a “must-try” dish by the Winston-Salem Journal. Global dishes grounded in classic French technique shine as well, including Pork Belly Pho in smoked trotter broth, raclette-stuffed Pork Schnitzel and Lobster and Potato Gnocchi. His raw bar – celebrated in Garden & Gun – and playful bar menu with his house-ground brasserie burger, confit’d chicken wings and lobster rolls complement The Katharine’s extensive cocktail program in the chic bar, recognized by Southern Living.
As CNN said, “Don’t miss a meal at The Katharine Brasserie.”
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