Andrew Francisco has left his position as executive chef at Bridget Dunlap’s Mettle. With Francisco’s departure, Carson Simmons, who has been serving as the restaurant’s sous chef and has worked at the restaurant since it opened last year, will design a new fall bistro menu in the coming weeks.
"We wish Chef Francisco all the best and continued growth on his new ventures," Dunlap said.
Francisco will now focus on Aqua Crisps, a line of smoked water crisps made with tapioca pearls that he created with Justin Visci. The chips (which I have tried and really enjoyed) have the texture of pork rinds, and come in flavors like yellow miso and green onion; and cayenne, maple and bacon.