Open late Fri.-Sat.
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Grange Kitchen & Bar Restaurant Review: One of chef/owner Brandon Johns’ best-selling dishes at his farm-to-table restaurant is fried pig’s head served with sauce gribiche. Johns likes taking little-used food items, unique cuts of meat and intriguing combinations --- gems, he calls them --- and turning them into tasty treats. So don't be surprised to find ingredients like pork belly, marrow or heirloom vegetables on the menu. You'll also encounter house-made pasta and pickles, homemade breads, sausages, pancetta and preserves. That translates into plates like crostini with pickled strawberries, honey and ricotta or jarred, pickled shrimp for appetizers. Among main courses, standouts include pan-roasted duck breast with a cardoon-leek gratin; and sautéed lake perch teamed with fingerings. Finish with regional cheeses or desserts like a pumpkin whoopie pie with cream cheese filling and vanilla ice cream or chocolate cake complemented by hazelnut-caramel sauce. Don't miss out on the duck fat fries. The wine list includes old-world and new-world selections, while cocktails are signature (Tahitian Treat with hibiscus-infused rum, St-Germain, orange liqueur and Aperol) and classic (Old Fashioned and a barrel-aged Sazerac). There's a late-night bar menu, too.