quite a few of our friends had talked about 20 Brix, but we didnt really know where it was and had not made an effort to find out either. its only when we went out to milford to get our cupcake fix on at Sugar Cupcakery, we found that it was right across the road. we decided to try their dinner at during the Greater Cincinnati Independent Restaurants’ Restaurant Week in spring. and for a change, we had our posse with us.
(above L: house bread and butter; above R: spinach salad (baby spinach, roasted mound mushrooms, crispy shallots, balsamic pickled eggs, red wine bacon vinaigrette))
(above: carrot and ginger bisque (orange, poblano crema, cumin spiced hazelnuts))
(above L: duck poppers (duck confit, piquillo peppers, spanish olives, caramelized red onion, farmers cheese, sour cherry sauce); above R: poulet rouge chicken rissoto (canneline beans, escarole, roasted garlic, cippoline onions, fresh mozzarella))
(above: lamb meatballs (grilled country bread, manchego fonduta, romesco sauce))
(above: pan roasted day boat diver scallops (savoy cabbage, slab bacon, lentil de puy, salsify, star anise creme)_
(above: shrimp n’ grits (louisiana pride grist mill polenta, laughing bird shrimp, braised applewood bacon, charred corn, poblano pepper, sharp cheddar))
(above: steak frites (6 oz sirloin steak, crispy house cut pommes frites, maitre’d butter, baby arugula salad))
(above: tagine of vegetables (roasted acorn squash, pearl cous cous, cauliflower, plumped golden raisins, marcona almonds, kale, fresh cheese)
(above and below: chocolate mouse)
it’s always enjoyable experiencing a new place with friends, and especially during an event like restaurant week when you can each try something different and share everything with each other.