Personnel Changes at Strip-T’s and Red Bird

A new chef de cuisine and general manager in Watertown and a new pastry chef in Waltham

A Watertown restaurant has announced some changes in its staff. Strip-T’s, which first opened 30 years ago, has brought a veteran of the Aquitaine Group onboard. William Nurse, who graduated from the Culinary Institute of America and was named to Zagat’s list of "30 under 30" in 2014, recently took over the role of chef de cuisine, as previously reported, and his new menus are now rolling out.

Turning away from the previous izakaya-inspired dinner menu, Strip-T's is now serving "modern American, globally influenced, comfort food," per a release. Strip-T’s has retained some classics, like the romaine oxtail salad, Moxie wings, and smoked miso burger, and there are now items like fried chicken, steak frites, Spanish octopus, and pork schnitzel. There are also sides, sandwiches, salads, and small plates on the dinner menu. The lunch menu remains largely the same as before, and there is now a ramen happy hour from 2:30 to 5 p.m. Monday through Friday, featuring smoked miso ramen made with chicken broth.

Strip-T’s has also appointed Kelly Coggins as general manager. Coggins has experience working the front of house at Strip-T’s, and his resume also includes stints at Rialto, Bistro du Midi, and Woods Hill Table in Concord.

Down the road in Waltham, Red Bird has appointed Molly Rabideau, formerly of Oleana, as its new a new pastry chef after longtime pastry chef Sue Drabkin left the restaurant to join Mary Dumont’s upcoming project, Cultivar.