Cotton Calf Kitchen opens the doors of the former Braselton Brothers Department Store on September 23 for a classic American steakhouse dinner and drink experience. Signature, dry-aged steaks and cocktails replace the dry goods and groceries that once graced the shelves of the 111-year-old storefront in Braselton’s historic downtown. Providing rich dining options for the vibrant live/work/dine community, chef Javier Viera creates a menu of small plates including bar selections of crab cake BLT sliders, a trio of petite black & bleu burgers, truffle Parmesan fries, smoked salmon tostadas, lamb lollipops, deviled eggs and caviar as well as tapas-style appetizers like Blue Point oysters on the half shell, lobster cocktail and bourbon-glazed thick bacon. Soups and salads lead off with lobster bisque, cauliflower Parmesan soup, a Caesar salad and the Cotton Calf Kitchen chopped salad. Steaks and chops range from a 10-ounce petite New York strip to Colorado lamb loin to a 48-ounce porterhouse for two. Viera’s menu pleases everyone’s tastes with specialties such as a market-priced whole baked lobster, colossal lump crab cakes, the prime burger plump with Schweid & Sons ground short rib, and garlic butter Springer Mountain Farms frenched chicken breast. Handcrafted cocktails tip toward The Midtown Manhattan, Russian Boar martini, Three Brothers Negroni, Hudson old fashioned, Cotton Club Sazerac, 4 Mules or a Crater Lake hazelnut espresso vodka-laced Daybreak. Open daily for cocktails and dinner from 4-11 p.m. For more information, visit Facebook and Instagram.
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