Cuisine:

• American
• Regional

Branch Water Tavern Description:
You know you're in for a treat when the complimentary bread plate arrives with warm cheddar biscuits and house-made apple butter. But that's just the start of a comforting and upscale meal at Branch Water Tavern. Retro chic describes both the menu and the décor in this 1940s former auto dealership, where the exposed brick and hardwoods play off the flocked wallpaper and streamlined bar. An open kitchen allows diners to watch chef-owner David Grossman at work, or one may choose to snuggle into a leather banquette toward the back for a seasonal feast. Grossman changes his menu frequently with a nod toward locally-sourced, organic and artisanal goods. But the duck fat popcorn appears to be a starter staple---and that's a good thing. It pairs well with the In the Pink pomegranate cocktail served in vintage barware. Bar offerings also include house-infused vodkas and rums, absinthe, craft beers and boutique wines. We suggest a delicate Santorini to pair with the shrimp and grits dish that mixes giant Gulf Coast prawns with an oozing poached egg and white cheddar grits. Gulf flounder nestles atop artichokes swimming in a basil broth, but the standout is the venison medallions with sweet potato purée. Leave room for dessert, such as the childishly delightful molten chocolate cake with peanut butter sauce.


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