Howells & Hood (435 N. Michigan Ave., 312-262-5310) has named Brett Neubauer as its executive chef. He replaces Scott Walton, whom Neubauer worked alongside as the restaurant’s executive sous chef. According to the restaurant’s publicist, Walton is moving to Pittsburgh, Pa., with his family.
Neubauer attended Kendall College and served an internship at Spring restaurant. After graduating in 2002, he launched his career at Bin 36 and Prairie Grass Cafe. In 2009 he met Walton at Markethouse, where they began working together before the two left to open Howells & Hood in 2013.
With his appointment, Neubauer has launched a fall/winter menu, which includes items such as pierogi poutine with bacon braised cabbage, pork shank and Wisconsin cheese curds in a Lagunitas IPA gravy ($14); lamb osso buco with Anson Mills creme fraiche grits, kale, stone fruit mostarda and root vegetable gravy ($32); and heirloom squash risotto with forage mushrooms, wild arugula, sage, sheep’s milk parmesan and brown butter ($22).