Branch 27

After all the rampant barbecuing and pizza consumption that took place over the holiday weekend, my husband and I were in the mood for something a little more upscale last night.

So we wandered over to Branch 27, a newish West Town establishment with a creative, reasonably priced menu and nightly specials. Last night—much to George's delight—we stumbled upon "Mussel Monday."

For $12, you get your choice of four different preparations of mussels with garlic toast and a draft beer. George went for the mussels in chorizo-fennel cream sauce with garlic. I think his t-shirt says it all.

At the end of his feast, we had to wave the waiter over to take George's mussel bowl away as he didn't think he had the self control to stop himself from drinking the leftover sauce. According to the waiter, he wouldn't have been the first person to do this.

One of my favorite things about Branch 27 is their use of seasonal ingredients. When we were there this past spring, the menu had ramps (a wild onion) in almost every dish. Last night, morel mushrooms were heavily featured.

And since I can't say no to a morel, my decision was easy. The homemade tagliatelle pasta with morels and green onions was sublime. It was rich and fresh all at once and they gave me the perfect portion. I may be in the minority here, but I hate portions that are the size of my head. I do not like leftovers and I hate walking away from half the food I just paid for. Ok, rant over.

The dessert menu is small, but every item is a must-taste. On our last visit, we had the pot de caramel, which was perfect in texture and taste. This time, we went for the seasonal cherry cobbler.

Amazing. Chewy, soft, vanilla-flavored crust topped with tart cherries. All this deliciousness was served warm from the oven with a melting scoop of vanilla ice cream on top.

George and I always split a dessert. I regret this decision last night. For the first time, we actually pondered ordering the same dessert right after we finished the first one.

Fortunately, our memories of the weekend's gluttony prevailed and we refrained.


We also love the atmosphere at Branch. Dimly lit with giant globe lights, the bar area features comfortable, oversized booths and the dining room has exposed brick walls and a warm, contemporary vibe.

The menu isn't huge, but has a good variety of dishes, including a cheese board, a couple flat breads, some salads and a great burger. They're also known for their bread pudding, which will be next on my list of desserts to check off  ...