Executive chef Thomas Groff, on board from the get-go and its opening a year ago, has left.
His successor is Jeffrey Power, 32, a Culinary Institute of America grad who earned his stripes as sous chef at Blackfish in Conshohocken and most recently served a term at A La Maison in Ardmore after a spell at the Dolce Valley Forge Hotel and a brief return to Blackfish. (Got all that?)
Power is charged with addressing one of the restaurant's sticking points: The price points. (See Craig LaBan's review from last month.)
Power's new menu, (somewhat) lower-priced and including more local ingredients (including items from Dettera's own garden), has taken effect.