I nearly didn’t order the Quick Rib Beignets at Bounty on Broad. That will have been a mistake.
Mild and pillowy beignets are filled with braised brief rib meat that’s so tender it nearly melts in your mouth. I anticipated a heavy dish once I learn the outline of this appetizer on the menu, however these beignets defied my expectation. They made the best starter to our meal, and I’ll get them organized once more on my subsequent go to.
It is a new merchandise on the menu, as are many of the dishes now being provided at this Broad Avenue Arts District restaurant.
Bounty on Broad is getting into its third chapter, this time with chef Andrew Armstrong on the helm of the kitchen.
A bit of about Bounty on Broad
I’ve at all times been a fan of this restaurant that was initially opened by chef Jackson Kramer in 2014.
Positioned within the coronary heart of the Broad Avenue Arts District, this restaurant is understood for its innovate dishes served family-style. It’s a type of eating places that you simply really feel comfy going to in denims or dressed up for an important day.
A bit of-known truth in regards to the restaurant is that it’s 100% gluten-free. One chew of dishes just like the aforementioned beignets or the crispy fried oysters, and you’ll do not know there was no gluten. The meals is so flavorful that you’d by no means know that one of many world’s hottest components — flour — is just not allowed within the kitchen.
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When Kramer left Memphis in 2016, Russell Casey took over the kitchen, constructing on the success and scrumptious fare Kramer had initially constructed.
Casey left the restaurant this previous fall, and that is when Armstrong stepped into a brand new position.
Armstrong is a local Memphian who graduated from St. Benedict Excessive College in 2000.
He has spent the previous twenty years working in kitchens in his hometown and in New Orleans. He educated in famed New Orleans kitchens led by the likes of John Besh, Steven McHugh and Michael Gulotta. In Memphis, he has labored with Stephen Hassinger, Brown Burch and Casey.
He began at Bounty as sous chef in 2016, working his manner as much as chef de delicacies and now govt chef.
Bounty on Broad menu
Armstrong isn’t just following within the footsteps of his two predecessors — however he’s elevating the bar.
On Jan. 19, he debuted his new menu.
Every dish we tried confirmed the creativity and ability of the restaurant’s new head chef. He artfully marries Southern components with traditional cooking methods.
For the Seared Scallops ($21.50) appetizer, scallops are seared over excessive warmth in such a technique to create a golden crust on prime, after which completed to perfection. I’ve to confess I used to be a bit shocked when Armstrong advised me he added nothing to the scallops to create that caramelized sear. It was all simply method. These completely cooked scallops are served over house-made sepia tagliatelle made with black squid ink. Garnishes of a salty house-cured ham and a tart citrus foam complement the richness of the scallops.
Aside from fried hen or scorching wings, I just about by no means order hen at a restaurant. However take my recommendation and order the hen at Bounty.
The Hen Ballotine ($29.50) is a half hen filled with pork sausage. The hen was tender and juicy, and the house-made sausage filling added a superbly balanced punch of taste.
Talking of hen, Armstrong has put rabbit on the menu. I am positive you’re questioning what does hen must do with rabbit. However “it tastes like darkish meat hen” is the outline I used to encourage one in all my eating companions to strive Bounty’s rabbit. It ended up being her favourite dish of the meal.
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The Rabbit Fricassee ($36.75) options braised rabbit hind quarters cooked till so tender you may minimize them with a fork. A Mushroom and Tomato Picante and Crème Fraiche make a creamy sauce for the rabbit and the spoon bread that accompanies the entrée.
Upon the suggestion of a pal, we ordered the Black Cod Onigiri ($38.25). The centerpiece of the dish is a lovely 6-ounce filet of black cod. Going again to Armstrong’s method, the fish was tender, flaky and flavorful. The fish was a stand-out by itself, however Armstrong raised the bar with the garnishes on the plate. The fish sits atop of Armstrong’s play on a conventional Japanese Onigiri rice ball. The sticky sushi rice is served as a crispy rice cake topped with wakame seaweed. A flavored butter made with unagi (a sauce historically utilized in Japan on eel) brings the dish collectively.
The final entrée we tried was the Gentle Shell Crab Maltaise ($42.50). Once more, after only one one chew of crispy battered comfortable shell crab, you will surprise how your complete menu is gluten-free.
This dish options two jumbo comfortable shell crabs filled with crab meat. Like every dish we tried, the edges and garnishes elevated a superbly ready protein to a complete different degree. I could also be biased since I grew up consuming mirlitons in my grandmother’s New Orleans kitchen, however I couldn’t get sufficient of Armstrong’s Mirliton Gratin. Armstrong thinly sliced this squash and cooked it such as you would potato gratin. The citrus notes of the mirliton complemented the crabs and maltaise sauce (a citrusy hollandaise).
Save room for dessert. A Sicilian Orange Cake comes garnished with pistachio gelato from the restaurant’s neighbor, Sugar Ghost Ice Cream and Bubble Tea. It’s a refreshing finish to a wealthy and scrumptious meal.
Jennifer Chandler is the Meals & Eating reporter at The Industrial Enchantment. She could be reached at [email protected] and you’ll observe her on Twitter and Instagram at @cookwjennifer.
Bounty on Broad
The place: 2519 Broad Ave.
Hours: 5-9:30 p.m. Wednesday-Thursday; 5-10 p.m. Friday-Saturday; 11 a.m.-2 p.m. Sunday for brunch. Closed Monday and Tuesday.
Telephone: (901) 410-8131
This text initially appeared on Memphis Industrial Enchantment: Bounty on Broad has new menu, chef: Memphis restaurant meals overview