The Keystone Gets Its Second Chef in Under Two Months

At last mention, chef Zack Freitas left The Keystone just two weeks after it opened. The story differed based on who told it: Freitas called it an “abrupt,” “shady business move,” while The Keystone insisted it was a “mutual decision.” Regardless of what happened, The Keystone has found another new chef, this time in Banks White. White has cooked at bona-fide restaurants like Auberge du Soleil and Chez Panisse, and he led the kitchen at Five, where he earned a Michelin Bib Gourmand mention, and New York City’s Minton’s. Owner Neveo Mosser is hoping White can turn The Keystone into “an ode to a classic American tavern,” he told Eater. “A place I like to go in and feel comfortable hanging out in myself.”

White has already started changing the menu to be more shareable and focus on bar snacks, housemade charcuterie, small plates and large-format dishes. “It's a great social space. There’s a communal table, a bar and chef's counter. It’s definitely a social house,” White told Eater. The new menu officially launches on October 21 with items like brussel sprout chips and grilled pork chop. Brunch is soon to follow on October 24 with bottomless mimosas for $25 with any entree.