Had dinner at Chestnut on Saturday night and found out they have hired a new chef. We ordered corn flan with lobster mushrooms and an hierloom tomato salad. Both were outstanding. Entree's were also superb. My wife ordered the black bass and I had the pork chop served with a puree of rutabaga. We were too full to try the deserts this time. We have been to this restaurant twice before and always had a good meal, but this was by far our best experience.