Ryan Hackney is the new executive sous chef at Macon Bistro & Larder. The veteran of Charlie Palmer Steak and Nonna's Kitchen is working with executive chef and owner Tony Brown both on the original restaurant and its upcoming expansion project, The Magnolia Room.
"It's been fun working with Ryan," said Brown. "He has tons of energy and he's just really excited about moving into more of a management role."
Magnolia Room is a second bar and dining room in the same building as the original Chevy Chase restaurant. It's designed to focus on small plates and cocktail nibbles, Brown explained. The menu: elevated comfort food with more of a clear Southern bent, like fried chicken, shimp and grits and deviled eggs. Permits willing, they're aiming to open by Super Bowl weekend in early February.
Former Macon Bistro chef Daniel Singhofen has left the restaurant.