2 new chefs, revamped menu at Kenwood Restaurant

The Kenwood Restaurant & Bar has hired a new executive chef, Douglas Bernstein, who most recently cooked at Fish in Sausalito and has worked at such well-known restaurants as Farallon and Acquarello in San Francisco.

The restaurant also hired a new chef de cuisine, Michael Mullins, a Sonoma County native who has cooked at Cavallo Point in Sausalito.

According to William Foss, owner of The Kenwood, the new chefs have revamped the menu with an array of new dishes and shareable bites.

Small plates include noshes such as Bay Shrimp Dumpling (with pork sausage, smoked pork bone broth, pickled radish, $14) and Crudo of Pacific Halibut (with pistachio citrus crumble, radish and charred spring onion vinaigrette, $13).

Large dishes include a West Coast Bay Shrimp Roll (on soft deli roll with celery lemon mayonnaise and seaweed slaw, $18) and The Kenwood Burger ($16). There are also shareable items such as Roasted Padron Peppers (with housemade smoked bacon and green garlic aioli, $7) and Rainbow Carrots (honey roasted with carrot puree and crispy quinoa, $7).

The Kenwood is open from 11:30 a.m. to 8:30 p.m. on Wednesday through Sunday. 9900 Sonoma Highway. 833-6326. kenwoodrestaurant.com.