I took the night off from cooking and me and the family went out to The Grange Kitchen and Bar. I have been looking forward towards going there because the chef Brandon Johns has a commitment to sourcing his food locally. When I lived in Portland, Oregon, I enjoyed the growing number of restaurants that did a farm to plate, local and seasonal theme. The meals I had in Oregon were great, so I was excited when there was local themed place opening up in Ann Arbor.
The dining room is cozy seating up to 40. We arrived at 7:00 and were seated right away. It was a full house, which included a wedding reception in the bar on the second floor. I was glad for the full house because I want to see this kind of place make it. I noticed that the chef was frequently in and out of the kitchen. He even ran out a few plates. Clearly Chef John is not one of those chef’s who hide in the kitchen. I felt like this added to the charm.
I ordered the plate of radishes with butter, salt and crusty bread. Technically the bread was a hearty soft dark bread, but I preferred it. The breads were from avalon bakery. The dish was incredibly simple, but great. It inspired me to plant some radishes and have this for breakfast every morning like they do in France.
The combination of the bread, butter, radish and rocky salt worked. Jonathan ordered the spicy fried chic peas, another winner. They were chick peas that were breaded lightly, fried and covered in some spice. The starchiness of the chic peas gave them a potato like flavor. Bill order the Green bean salad, creamy tarragon vinaigrette, pickled eggs, which he enjoyed and Betty had the Salad of greens, basil garlic dressing, fresh mozzarella, heirloom tomato. Emily just had the bread, which was a dill bread, that we all enjoyed.
Then came time to order dinner. Emily is on a vegan kick now, so she order the pasta. Betty order the chicken, and Bill and Jonathan both order the Grilled halibut, Portuguese style seafood stew, chorizo and potatoes, which what I wanted to order, but I end up getting the grass fed steak with blue cheese to be different.
Emily liked her pasta and asked me to make it for her sometime. Betty thought her chicken was great, and both Bill and Jonathan liked there stew. My steak came with cooked chard and pureed potatoes. The sauce was a nice red wine sauce. My steak was cooked just how I like. The only thing was a comical situation where my steak knife was switched with Betty’s lesser chicken knife, so I had a crazy time cutting into my steak. We finally figured it out and all was well. My only comment was that I felt they could have gone a little heavier on the blue cheese for my taste.
Dessert selections were an apricot cake with berries, a plum ginger almond crisp with ice cream, a chocolate bourbon cake, and peach blueberry cobbler.
Here was tonight’s menu. It changes so it this will not remain current.
Country style terrine, pickled vegetables 8
Plate of radishes, butter, sea salt, crusty bread 7
Spicy fried chickpeas 4
Goat cheese stufed squash blossoms, green tomato marmalade 11
Gazpacho, shrimp salad, basil oil 12
Chorizo, dates, blue cheese 8
Heirloom tomato and goat cheese tart 9
Green bean salad, creamy tarragon vinaigrette, pickled eggs 6
Salad of greens, basil garlic dressing, fresh mozzarella, heirloom tomato 8
Roasted chicken breast, crispy skin, bacon, green bean and potato sauté, grain mustard 21
Pan roasted duck breast, mushroom and whole grain salad, corn jus* 24
Zucchini and squash cakes, wilted greens, spiced tomato sauce 18
Grilled halibut, Portuguese style seafood stew, chorizo and potatoes 26
Grilled pork loin, buckwheat dumplings, pickled rhubarb, fennel sausage* 25
Fresh house made pasta, Farmers’ Market vegetables, lemon, herbs & parmesan 23
Sauteed lake perch, fngerling potato salad, caper brown butter, parsley 26
Slow roasted wild salmon, sweet corn succotash, tomato ginger jam* 24
Grilled grass-fed ribeye, bacon blue cheese crust, potato puree, red wine syrup* 31
* Menu items are either cooked to order or undercooked. Notice: Consuming raw or undercooked meats, poultry, sea- food, shellfsh or eggs may increase your risk of foodborne illness especially if you have a medical condition.