THIS RESTAURANT IS CLOSED The Branded Butcher

THIS RESTAURANT IS CLOSED The Branded Butcher Restaurant Review:

The Branded Butcher culinary team relies heavily on local farms and food producers to create a distinctive menu with a focus on charcuterie. Even the saltines for the raw oysters are made in house, as are the pork rinds, a Southern delicacy. Fried pig ears, pimento cheese, pickles --- all reach to the Southern country classics for inspiration. House-made charcuterie runs from chicken liver mousse to pork belly confit. Grits come from local mill Red Mule. Pastry chef Diana Fairbairn takes the desserts in a contemporary direction but still with Southern influences, such as cinnamon beignets. University of Georgia honey brittle adorns a spicy chocolate torte. For wines, the wide ranging international list ignores any locally made wines, but we have to admire the extensive Madeira offerings from which to choose a dessert pairing.