Branch Water Tavern. Location: Shepherd near Washington Ave. Scene: Stylish. Cozy. Food: Lobster Bisque. Crispy Skin Redfish. Pan Roasted Chicken Breast. Roasted Venison. Duck Fat Popcorn.
- Chicken Fried Oysters: Celery Root Slaw, Franks Red Hot (above).
- Seared Diver Scallops: Butternut Squash Ravioli, Crispy Prosciutto, Beech, Water Cress, Brown Butter.
- Grilled Atlantic Salmon: Beluga Lentils, Rot Vegetables, Herb Vinaigrette
- Chocolate Fondant
Branch Water Tavern helmed by Executive Chef David Grossman, who worked at several fine dining restaurants in New York City, has added a modern American touch to Houston’s culinary scene. The bar area is composed of dark, cozy seating and comfortable couches making it a great place to grab a drink -especially from their extensive whiskey list. The main room looks like a cabin in Colorado with wooden tables, floors, doors and walls providing a peaceful atmosphere that you and your party can enjoy. The dining experience kicks off with exciting, flaky and buttery mini-biscuits (above) winning the key to my heart and creating a stellar first impression. The Chicken Fried Oysters are a must-order even for seafood haters. The dynamite sauce will encourage you to order a few of these plates. The Sticky Toffee Pudding (above) was named one of the best five desserts in 2011 by GQ’s Alan Richman, but the real champion is the Chocolate Fondant Cake with Vanilla Ice Cream. BWT is a place to be scene without feeling like you are trying to be scene and a fantastic restaurant with a creative menu that I plan to visit every time I venture back to H-Town!
P.S. Go for lunch and you can order their specialty Chicken Pot Pie!