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Soyka Restaurant has hired a new executive chef and a new pastry chef. The new top toque is “Chef Paul” (I don’t know why, but it sort of creeps me out when chefs go by first name only) — or Paul Soriel, who worked at Orso in New York and at Joe Allen in that city and this one. The menu won’t change much, but Paul will add a few of his “signature dishes” (Joe Allen’s meatloaf?) and daily summer specials with a “focus on local fish and grilled meats.”
The new pastry chef is William Newcomb, who will serve desserts such as strawberry soup, mango mousse, and sticky date pudding. No background is given on Newcomb, which is more telling than we’d want it to be.
