Branch Water Tavern, restaurant concept unique to Houston, is slated to open Oct. 2009. Fresh seasonal ingredients, classic dishes and an impressive array of artisanal beer, boutique wines, American whiskeys highlight Branch Water Tavern’s menu.
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Houston – 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. The duo combines food and beverage talents to create a modern American tavern designed by award-winning hospitality designer Joel Mozersky. 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 Tavern’s menu. The restaurant, located at 510 Shepherd – near Houston’s dynamic Washington Avenue – is slated to open in October 2009.
“Our menu will offer straightforward presentations with intense flavors,” 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. “Our food will be seasonally inspired, featuring local organic meat and produce, locally-sourced fish and seafood, and an extensive cured meat and charcuterie program,” said Grossman.
Beers will be artisanal, the wine list, modern and eclectic. “No wines will be more than $100, most will be under $60,” said Turner, who formerly served as beverage director at Gravitas, *17 and the Strip House in Houston, as well as Palladin in New York City before partnering with Grossman. Cocktails will be rooted in classical American cocktail style, but served in “modern and international presentations,” according to Turner. “Our beverage program will first and foremost be driven to match the cuisine. Cocktails, beer and wine will also change with the seasons.”
The Branch Water name was drawn from the pure stream or “branch” 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. “We created a program that is warm, inviting and encourages experimentation because of the great prices we will have,” said Turner. “People say not to use the word ‘cheap.’ 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.” He adds, “Our markups will be very reasonable.”
Other highlights of the bar menu include signature cocktails, including housemade vodka and rum infusions, absinthe and innovative classic cocktails.
“At Branch Water Tavern, we want people to enjoy fantastic food, a great drink, and learn a little something along the way.” said Grossman. “We plan to walk the line between the familiar and cutting edge and look forward to taking Houstonians with us down that path.”
For more information, visit www.branchwatertavern.com or follow Branch Water Tavern on Facebook.