A new chef has taken the reigns at Ridley Park’s highly popular fine dining venue, Rosemary, writes Michael Klein for The Philadelphia Inquirer.

After eight months, chef Elijah Milligan and owner Philip Breen have decided to separate.

Milligan said he is “pursuing other opportunities that come my way,” including a working vacation in New Zealand and some projects when he returns home.

Rosemary’s new chef, George Sabatino, has the same big-city vibes that gave Rosemary its initial reputation. He was most recently the culinary director for Safran Turney Hospitality, responsible for Barbuzzo, Lolita, Jamonera, Bud & Marilyn’s, and Little Nonna’s.

He’s also chef-owner of Aldine in Rittenhouse and has headed several kitchens, including Barbuzzo, Bindi, A Mano, Morgan’s Pier, and Rooster Soup.

Sabatino has already revamped a dozen dishes but said he plans to continue working with local farms and makers, including mushrooms from Mycopolitan, asparagus, beets, rhubarb, dairy, and meats from Green Meadow Farm. Three Springs Fruit Farm in Adams County will continue offering other produce and cider.

A new spring menu will be released in April. It will include lump crab toast, pork belly and sweet potatoes, spinach gnudi, and crispy skinned salmon.

Find out more about Sabatino’s spring menu at Rosemary in The Philadelphia Inquirer.