While we sense an argument in the works as to exactly which neighborhood Dan Clark‘s new spot Pub & Kitchen is — as well as one about whether or not we can call it a “gastropub” — we don’t think anyone will argue much about his hiring of Jonathan McDonald. McDonald — recently seen in this Phoodie.info video about molecular gastronomy — has been named as chef for P&K at the corner of 20th and Lombard Streets, fresh from stints at Gilt, Marigold Kitchen, Brasserie Perrier, and most recently, Snackbar. With the spot slated to open in “early fall,” Johnny Mac has wasted no time in sketching out a (somewhat seafood-friendly) menu. Via the press release:

Menu highlights will include: Fresh East and West Coast Oysters, a selection that will rotate daily; Fish and Chips, a beer-battered filet of hake with house-made fries and lemon aioli; Roasted Striped Bass with apple potato cakes and a cider broth; Bangers and Mash with mustard green beans; and Lobster BLT, a classic updated with the addition of succulent lobster meat. Bar snacks will include: Warm Walnuts, served in the shell with a hand-cracker, and a Domestic Cheese Plate served with house-made condiments such as Guinness caramel. In addition to the constantly evolving menu, McDonald plans to offer daily specials in each menu category based on ingredients in season. Menu items will range in price between $6 and $24.

All, presumably, without a chemistry set in sight. But you know what we do see? Phoodie staff getting down on some warm walnuts and wearing scarves and listening to some Nick Drake come this fall. If you close your eyes, you can almost feel it. It’s so close.