Braselton celebrates its 100th birthday on Saturday, August 20, and Cotton Calf Kitchen is in a prime location to enjoy the festivities. Live music, games, fireworks and more will take place on the new Town Green right next to Braselton’s classic American steakhouse. That said, tables are sure to book up fast so plan ahead and make advance reservations on OpenTable or by calling 706-684-0401. Before or after dinner, toast the town with a spirited drink from the cash bar in the Cotton Calf Kitchen tent on the new Town Green.
Cotton Calf Kitchen chef Javier Viera and the wine wizards at United Distributors are setting the table for an oenophile’s delight on Wednesday, July 20 -- an intimate four-course dinner with wine pairings at the contemporary, classic American steakhouse in historic downtown Braselton. A quick peek at Viera’s menu shows tempting unions of wild cobia sashimi and chilled tomato consommé with Stag’s Leap Karia chardonnay, Napa Valley; pan-roasted rabbit filet with saffron mashed potatoes, Romesco sauce, braised Brussels sprouts and crispy prosciutto served with Villa Maria pinot noir, Marlborough; 10-ounce Manhattan steak with risotto croquettes and sautéed wild mushrooms with Conn Creek cabernet sauvignon, Napa Valley; and dulce de leche trifle with Nicolas Feuillatte Brut Champagne, France. Seats are limited for the 6-9 p.m. dinner; $135 per person (includes tax and gratuity). Call 706-684-0410 for reservations.
The sidewalk doesn’t roll up for the weekend on Saturday nights in historic downtown Braselton. On the contrary, it leads right into Cotton Calf Kitchen where the new Sunday brunch rules the menu from 11 a.m.-3 p.m. Chef Javier Viera, well versed in the art of brunching, fills his menu with pleasers for all tastes. Jump on classics such as jumbo lump crab cakes Benedict with grilled asparagus or strawberry-stuffed French toast. Greet the day with Southern favorites like buttermilk biscuits and gravy, pan-roasted shrimp and yellow stone-ground grits or Southern fried chicken and biscuits, all served with tomato basil gravy and Applewood smoked bacon. Cut into a braised chicken burrito with scrambled eggs, cheddar and pico de gallo for a bit of Southwestern heat. Heading for the links at nearby Château Élan? Drive hunger pangs out of range with Cotton Calf’s center-cut sirloin steak and eggs, “Country Boy” breakfast or sunrise burger of Schweid & Sons ground short rib, Gorgonzola, Applewood smoked bacon, a fried egg, lettuce and tomato on a brioche bun sided by breakfast potatoes. Roasted red peppers, wild mushrooms, spinach and caramelized onions pile into the garden omelette. And there’s plenty more on the brunch menu ($12-$24). What’s the hurry? Relax with a craft beer, classic cocktail or a choice wine from the extensive selection. Who knows, you might want to stay on for dinner; service begins at 4 p.m.
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.
The August debut of Cotton Calf Kitchen in the 111-year-old Braselton Brothers Department Store building
circles the storefront back to its origins as a community hub satisfying
appetites for good taste and providing attentive service. This time, however,
groceries and dry goods give way to a classic American steakhouse where
dry-aged steaks sizzle and cocktails and conversation flow. Partners Matt
Ruppel, Hudson Tang and Cindy Green want Cotton Calf Kitchen to become an
integral part of Braselton’s balance of historic preservation and a
live/work/play/dine environment. To this point, the restaurant sits across
Davis Street from a turn-of-the-century cotton gin building yet the patio will
overlook the town’s anticipated new amphitheater. Open daily for cocktails and
dinner from 4-11 p.m., Cotton Calf Kitchen will feature quality dry-aged beef,
heirloom vegetables and tapas-style appetizers. Watch the progress unfold on Facebook.
