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NEW CHEF: Counterpoint Taps Tony Miller

After Chad White's departure, Golden Hill standout nabs ex-Arterra exec chef


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Counterpoint in Golden Hill is making a great effort at upping the food program. First they hired Chad White (ex-Sea Rocket Bistro, Gabardine). Though that stint only lasted a few months (White has launched this pop-up concept), Counterpoint has now tapped the former executive chef at Arterra to helm the kitchen. Tony Miller has seen some fancy walk-ins. The New Orleans native was exec chef at The Terrace at Ritz-Carlton in Kapalua, then mentored under Daniel Boulud (at Cafe Boulud in Palm Beach), plus Charlie Trotter and Alan Wong, before taking the reigns at Arterra. Food people wondered aloud if MIller wasn't hitting Arterra at the wrong time; the restaurant gave up trying to be a cuilnary hotspot after Jason Maitland's departure. Alas, Miller left the post after not too long to help Kurt Metzger at Kitchen 4140, where he'll continue to consult.

Miller will be in Counterpoint's kitchen six days a week from here on out. The top sellers (kimchi Brussels sprouts, curry cauliflower, that burger) will stay. But he just a new brunch and dinner menu. "Chad had a very distinct style," says Miller. "I have more of a Midwest thing—comfort food with a twist. The old brunch menu had just four items. We expanded that. Now we've got fried chicken and waffles, poached eggs with rosemary honey, duck confit hash, and a pork belly croque madame." 

TONY MILLER'S BRUNCH @ COUNTERPOINT

TONY MILLER'S DINNER @ COUNTERPOINT

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