Sunset Grill has a new top chef. Chris Cunningham has been promoted to chef de cuisine at the venerable Hillsboro Village dining spot. He reports to Brian Uhl, the executive chef who oversees all three of entrepreneur Randy Rayburn's restaurants: Sunset, Midtown Cafe and Cabana.
As chef de cuisine, Cunningham is in charge of crafting the Sunset menu and running the kitchen. He just introduced a new fall menu that adds entrees like the Trout BLT ($19.99), which features Italian bacon sandwiched with pan-seared semolina-crusted trout, a couple of chic condiments (tomato marmalade and preserved lemon aioli) and waffle fries on the side. The new dinner menu has 18 entrees instead of 12. (Click here for the menu PDF.)
Cunningham was promoted from sous chef after three-and-a-half years at Sunset. Previously he worked in the kitchens at F. Scott's, Zola and Bound'ry. Working under him as sous chefs at Sunset are Trent Raley (most recently at Ombi) and Aaron Walters.
(Trout BLT photo by Dave Turner)