More Chef Changes at Graham Elliot Bistro; New Exec Chef at Atwood; More

WEST LOOP—There's more chef changes at Graham Elliot Bistro. Nick Bajal, who was the third chef de cuisine in the last six months at Elliot's only restaurant, left the position on Nov. 1 after just one month. Bajal says that "things I was promised when I was brought on changed so things turned sour." Graham Elliot says that he was "acting executive chef" since Vinnie Alterio left and that Bajal's sous chef David Fingerman will be moving into the chef role at the start of 2015.

LOOP—Brian Millman, former executive sous at Sable Kitchen & Bar, is now executive chef at Atwood, replacing Derek Simcik. Millman recently launched a new fall menu, adding dishes that include bacon-wrapped "Hunter's Meatloaf," duck confit pot pie, and foie gras and wild mushroom flan.

ROSCOE VILLAGE—Commonwealth Tavern hired former Juno hot kitchen chef and Girl & the Goat staffer Donny Farrell to lead its kitchen. He has added some dishes you may not expect to the sports bar's menu, such as braised short ribs with cranberry mostarda, smoked potato, shishito peppers, mustard jus and radish salad.