This just in: Robert Lind, former sous chef at Mason's Restaurant, is heading about two miles south to lead Taylor's Kitchen starting Tuesday.
Lind brings a "tremendous amount of food knowledge and creativity" to the restaurant, which is committed to delivering an innovative menu made from locally grown and produced foods, Taylor's owner Danny Johnson wrote in an e-mail to The Bee.
"This change will insure Taylor's Kitchen is in step with the long standing tradition of freshness and quality brought forth by Taylor's Market," he said.
Taylor's previous chef, Jenevie Wiles, is leaving to pursue other endeavors.
Lind's start date also means he'll be at the helm when the restaurant hosts its 2nd annual Mardi Gras Celebration Tuesday.
Three seatings - 5, 6:30 and 8 p.m. - are available for the three-course, prix fixe dinner. The $25 per person meal includes crabcakes with Creole aiolo, chicken and andouille jambalaya and bananas foster. Cajun music and beads will be on hand; dancing is optional.
For reservations call (916) 443-5154.