When restaurants open during the summer, I tend to wait a little longer than I should to check them out. R&R Kitchen and Bar is no exception.
Finally, last week before Christmas I finally had my turn and went for dinner with Tim and his aunt and uncle, and I’ll tell you, it was everything I remembered to be special about Chef Brian Bowden’s cooking and then some.
First off, the menu is great. It has a really nice variety of options for all different palates, while still being a relatively small menu. That’s impressive.
Second, sweetbreads. Veal sweatbreads were a special that night, and Tim’s eyes lit up. The first time we ever tried sweetbreads was at 15 Church very shortly after they opened, and since then it’s been one of Tim’s top favorite things to eat.
I was rather hesitant to try them since it’s a little difficult to get past what they are, but once I tasted them for the first time I was totally on board.
Lightly breaded and fried, these sweetbreads were dreamy as can be. A little salty, a little sweet, and a little acidic from the dressed greens they put on top. It was an excellent appetizer.
But no meal prepared by Brian Bowden is complete without a fish entree. And the branzino is one he has brought with him to several of the kitchens he’s worked in.
Oh, and did I mention it’s one of my favorites?
Just read this to yourself: english peas, cauliflower puree, crispy prosciutto, toasted almond, brown butter, truffled pea tendrils, basil puree.
You can’t tell me that doesn’t sound divine.
And it was.
That plate above was basically licked clean by the time I was done, and I could have eaten another I enjoyed it so much.
Some other menu items that I’ve had in the past by Bowden include: Beef Carpaccio, Pork Belly Noodle Bowl & Crispy Oysters. All highly recommended.
In addition to dinner service, the restaurant also does brunch on Sundays which is something to consider. Check out R&R Kitchen + Bar and their full menu here.
B is not only a talented Chef but he’s a great boss, leader, and educator. He shall go down in the history of best chefs in Saratoga.