Biscuit & Branch Rebrands as “Branch,” Adds Raw Bar
The Short North’s southern comfort food and brunch spot has rebranded, transforming from Biscuit & Branch to simply Branch. The updated concept brings a coastal element to the restaurant and includes an updated dinner menu and raw bar.
Branch first opened in January with offerings focused on biscuits, fried chicken, and carb-loaded breakfast foods. Culinary Director Paul Yow, who spent more than a decade at Barcelona and helped open Westie’s, conceptualized and executed the original menus. As part of the rebrand, though, chef Phillip Shyatt will take over the kitchen, bringing his expertise from working in Nashville and the Carolinas to revamp the dinner menu.
“As for what lies ahead for Biscuit and Branch, I look forward to a long-term commitment to the restaurant and community,” Shyatt says “I look forward to bringing some innovative concepts to an already outstanding foundation. There are many vehicles of love, food being one form.”
Dinner options range from their crispy skin seared Scottish salmon with lentils, spinach, roasted garlic and spiced carrot reduction, to their trout almandine with fingerlings, haricot vert, brown butter beurre blanc and toasted almonds. A coffee smoked wagyu hanger steak, filet mignon, duck provencal and more can be found as well.
The raw bar offers a “petite” and “grand” variety of oysters, shrimp, middleneck clams and octopus ceviche, as well as tuna poké and scallop crudo.
This rebranding took up several days of this week, causing the restaurant to close temporarily. Branch will celebrate a reopening on Friday, October 20, at 4 p.m.
For more information, visit branch614.com.