Branch Water Tavern
As if we needed another venue luring us toward the booming Washington Avenue corridor. Executive chef David Grossman created Branch Water Tavern in the old Cue & Cushion. Those who remember the somewhat dubious pool hall will do a double take over the rustic new interior, and the redesign isn't all that's getting rave reviews. Grossman's New American cuisine has won over critics, and the restaurant boasts an impressive wine list, selection of artisanal brews and, of course, whiskey. The kobe beef BWT burger has earned national accolades and the duck-fat popcorn is simply addictive.
The name "Branch Water" refers to the final step in the process of bottling whiskey. Asking for a "bourbon and branch" is equivalent to ordering a whiskey and water.