dining out
Seasonal and Sensational
Fresh and well-prepared ingredients make this newcomer a standout
WRITTEN BY CHRISTINE E. NUNN PHOTOGRAPHY BY ANNE-MARIE CARUSO
PORK SCHNITZEL
T
he recently opened
Braun’s Tavern, located
on a main street in
downtown Bloomfield,
is charmingly well
appointed, reminiscent
of an upscale British pub. Dark tables
and wood chairs, lots of dark wood
paneling and a dark copper finished
tin ceiling may sound austere, but the
quirky antique pictures, certificates
on the walls, pleasant lighting, large
bar with unobtrusive video screens
and the pounded tin wall area make
for a cozy dining experience.
The cocktail menu is appealing and
well thought out. My Jersey blueberry
mojito might well be the most deli-
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BACK TO SCHOOL 2018 MONTCLAIR MAGAZINE
cious cocktail I have ever imbibed. It
chef-owner Michael Fiorianti’s menu.
was stunning to look at, with whole
We opted to go seasonal, too, and
blueberries, mint sprigs and a lovely
chose accordingly. We started with
pink hue. It went down mighty easy.
an excellent salad of roasted beet
My friend’s
with water-
Aperol spritz
cress, avocado
Bloomfield
was a great
and grapefruit
rendition of
dressed with a
this classic
toasted almond
289 GLENWOOD AVE.
Italian summer
vinaigrette.
(973) 743-1097, BRAUNSTAVERN.COM
cocktail that
The salad was
features pro-
a terrific bal-
secco, club soda and, of course,
ance of sweet, tart and salty, with a
Aperol, the Italian aperitif.
nice dose of richness from the per-
The food menu at Braun’s is truly
fectly ripe avocado. I would order it
creative and brings a lot of seasonal-
again in a heartbeat.
ity to the plate. Peas, asparagus and
A scotch egg coated with crumbles
beets were peppered throughout
of merguez sausage hid a perfectly
BRAUN’S TAVERN