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 chicken with warm chorizo, spring onions and potato salad; and grilled lake trout, teamed with fingerings, wilted lettuces and basil pesto. 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. The wine list includes old-world and new-world selections, while cocktails are both signature, with sips like the “Tea Thyme” made with black currant tea, thyme simple syrup, Plymouth gin and lemon juice, and classic, as in an old-fashioned and a barrel-aged Sazerac. There's a late-night bar menu, too.