Sous Chef Scott Weisner (pictured) has been appointed by Executive Chef John Asbaty of White Oak Tavern & Inn, 1200 W. Webster, to oversee the restaurant's brunch service. Weisner's, under the head chef's direction, Midwest-driven dishes, created with items from local farms, brings a down-home experience to the heart of the city. Menu items include: Slagel Farms beef hash with sunnyside eggs, flavors of pastrami, pea shoots and horseradish vinaigrette and Three Sisters grits, soft eggs, baby collards greens, sorghum brown butter and pickled onions. whiteoakFollow @panachepubverve
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