Houston, TX (PressExposure) October 14, 2009 -- With a nod to the past and a vision for the future, Executive Chef David Grossman and Beverage Director Evan Turner have created Branch Water Tavern, a restaurant concept unique to Houston. Fresh seasonal ingredients, classic dishes presented with a modern point-of-view and an impressive array of artisanal beer, boutique wines, American whiskeys and other spirits highlight Branch Water Tavernâs menu. The restaurant, located at 510 Shepherd â near Houstonâs dynamic Washington Avenue â is slated to open in October 2009.
âOur menu will offer straightforward presentations with intense flavors,â said Grossman, a graduate of the prestigious Culinary Institute of America in Hyde Park. Grossman was formerly with Gravitas and Reef in Houston, as well as Oceana, Gotham Bar & Grill in New York and La Folie in San Francisco before launching Branch Water Tavern.
Aged New York Strip with Arugula, Marrow, Crispy Fingerlings and Bandol Wine Jus, along with Seared Diver Scallops with Polenta Agnolotti, Candied Tomato, Olive and Truffle, and Roasted Heirloom Beets with Candied Pistachio and Humboldt Fog are just a few of the items found on the Branch Water Tavern menu. âOur food will be seasonally inspired, featuring local organic meat and produce, locally-sourced fish and seafood, and an extensive cured meat and charcuterie program,â said Grossman.
Beers will be artisanal, the wine list, modern and eclectic. âNo wines will be more than $100, most will be under $60,â said Turner. Cocktails will be rooted in classical American cocktail style, but served in âmodern and international presentations,â according to Turner. âOur beverage program will first and foremost be driven to match the cuisine. Cocktails, beer and wine will also change with the seasons.â
The Branch Water name was drawn from the pure stream or âbranchâ water used to cut whiskey before it is bottled. Grossman and Turner will strive to feature the broadest and deepest selection of American whiskeys in Houston.
While developing the beverage program, Turner and Grossman kept affordability and a sense of adventure in mind. âWe created a program that is warm, inviting and encourages experimentation because of the great prices we will have,â said Turner. âPeople say not to use the word âcheap.â I think that is rubbish. The only time cheap is a bad word is when it describes a date you are bringing home to meet the parents.â He adds, âOur markups will be very reasonable.â
Other highlights of the bar menu include signature cocktails, including housemade vodka and rum infusions, absinthe and innovative classic cocktails.
âAt Branch Water Tavern, we want people to enjoy fantastic food, a great drink, and learn a little something along the way.â said Grossman.
For more information, visit http://www.branchwatertavern.com or follow Branch Water Tavern on Facebook.