Branch Water Tavern

www.branchwatertavern.com

Why You'll Love It

Great restaurants push the culinary envelope by walking the line between tradition and innovation. This is the defining characteristic of Branch Water Tavern. Chef David Grossman’s menu looks to the past to redefine the future, creating an American fine dining experience that is simply timeless.

This is distinctly displayed by the restaurant’s menu—think beef carpaccio with shaved foie gras or salmon tartare with caviar and lemon foam. But it extends further, to Grossman’s in-house charcuterie program and a bar stocked with an extensive selection of small-production whiskeys. It’s this level of passion and depth that makes Branch Water one of Houston’s most distinguished dining experiences.

– Max, Bloomspot Staff Writer

Featured menu items

Chicken Fried Oysters

Celery root slaw and Frank’s RedHot

Texas Redfish

Fried cauliflower, couscous, gulf oyster bouillabaisse broth

Roasted Venison

Brussel sprout and sweet potato hash, bacon confit, pomegranate jus

Bacon Wrapped Gulf Shrimp

Grits, white cheddar, spinach, yard egg

Pan Roasted Bryan Farms Chicken

Seared gnocchi, carrot, spinach, nicoise jus

See full menu

Chef David Grossman

Graduate of the Culinary Institute of America, protégé of San Francisco’s Roland Passot and New York’s Alfred Portale, Executive Chef David Grossman brings his experience from some the the country’s most respected restaurants to Branch Water Tavern. Grossman’s meticulous technique and enthusiasm for great, local food is clearly evident, and he has quickly become one of the most highly-regarded chefs in Houston.