Nick Krunkkala is the new executive chef at Liquid Riot’s Resto-Bar, located in the same Commercial Street building as its brewery and distillery.

Krunkkala was executive chef at The Thistle Inn in Boothbay Harbor before being hired as a consulting chef with Liquid Riot several months ago. As executive chef, he will continue to work on developing the resto-bar’s beer- and spirits-driven menu, focusing on using Liquid Riot’s house beers and spirits as ingredients. Think Charred Carrots with Sour Trouble Rosemary Emulsion and Old Port Bourbon Gastrique, and the half-pound cheeseburger topped with Mocha Stout bacon jam, aged cheddar, pickled red onion and lettuce.

Krunkkala worked in kitchens in New York City and Long Island before moving to Maine to help open FOG Bar & Café in Rockland and Oscar’s New American in Yarmouth.

The Resto-Bar at Liquid Riot is open from 3 to 11 p.m. Tuesday-Thursday, noon to 1 a.m. Friday and Saturday, and noon to 11 p.m. Sunday.

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