Dark, bamboo floors, stylish fixtures, tall ceilings and large windows compliment an ever-changing menu by Chef Michael Tuhoy.
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Dark, bamboo floors, stylish fixtures, tall ceilings and large windows compliment an ever-changing menu by Chef Michael Tuhoy.
This restaurant has potential but needs work. Lets start with the wine list. The prices are an insult. Bring your own wine. Good list but outrageous prices. Service was ok but spotty. The calamari had very little calamari. Oily and smelled of amonia. Used white fish as filler. Nice atmosphere and finish. Food served hot. Squash soup was very good. Rissoto and short ribs also. Will go again but will always bring my own wine.
If you happened to be strolling near the corner of 10th and J streets just past midnight recently and gazed through the large windows of the new Grange Restaurant & Bar, you would have spotted one very talented, forward-thinking chef, immersed at the back of the house.
It was after hours, of course, but Michael Tuohy (pronounced Too-ee) was preparing a large batch of braised short ribs.
Rub the meat with salt and pepper. Sear it at high heat in grape seed oil, forcing the juices toward the center. Sauté the mirepoix, deglaze with zinfandel, which nudges the fond from the pan and builds flavor in the stock, which goes into the pot, which braises the beef.
(Full review)