Here we go…

Michael Dietsch, Bar Manager

rum Old Fashioned

shirred eggs of AWESOME

braised lamb shank OF AWESOME

Jenny and Nemo

Cook & Brown Public House opens to the public tonight at 5:30 p.m. If last night’s soft opening is any indication, you are in for a treat. Go, and don’t forget to tip your barman.

12 thoughts on “Here we go…

  1. Krissy says:

    I have been a long time lurker, but have to step out and say that I wish your husband great success. And, selfishly, I want you to keep providing me with the most amazing food photos and descriptions – it keeps me going!

  2. Christine says:

    Yay! Congrats guys, it looks amazing. And if the chef wants to share his recipe for those eggs, you can always forward it to my email. Just tell him I live in Philadelphia, I won’t share it!

  3. Billie says:

    At long last! I so wish I lived in your neck of the woods so we could join you in this wonderful adventure! It looks just wonderful! The best of luck to all of you!

  4. Jennifer Hess says:

    Thanks so much for all of your well-wishes, everyone! After all of these months of the Bolins planning, and them and Mike and the rest of the Cook & Brown team working hard to make this a reality, it has been a real treat to see things unfold over the last couple of days. My photos don’t do the space or the food justice, and the drinks… well, I’ll admit that I’m totally biased, but Mike and his fellow bartender Chris Amirault (of eGullet fame) sure sent a lot of people home with smiles on their faces.

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