Don’t let his quiet demeanor fool you, there is nothing subtle about Chef Tim McKee’s food.
The 2009 Best Chef in the Midwest, according to the James Beard Foundation, McKee is among the top chefs in the country. He’s the man behind La Belle Vie, Barrio and Solera, and now, he’s taking his culinary talents to the Guthrie Theater.
“This is one of the best buildings in the city,” says McKee of the Guthrie’s new Mill District campus. “We feel so lucky to be a part of it in any way.”
Replacing Cue as the Guthrie’s anchor restaurant, Sea Change is an apt name for this new dining project, and McKee made sure the name reflects his ideas about the menu and space.
“Everything we do is sustainable, from the way we get the seafood and where it is sourced from,” says McKee.
Fresh, sustainable seafood is the focus here at Sea Change. Giant chalk menu boards reflect the ever changing menu and availability of fish. The concept is elegant in its simplicity: seafood from good sources, and a menu that changes with what’s available.
Menu items like a slow-cooked, then grilled octopus make this new seafood concept exciting…and the sea scallops, may look predictable, but with a jalapeno reduction and the right garnish, they blow away any other scallops we’ve tried.
