Featuring signature steaks and seafood, Branchwater Restaurant offers patrons a fine-dining experience typically found in big cities. Under the watchful eye of Chef Todd Hogan, the Vickery Village eatery is now in its third year. The casual atmosphere combined with award-winning cuisine makes a visit to Branchwater a culinary treat.
Our visit took place on a beautiful afternoon, so we decided to sit out on the patio. A calm breeze and the attentiveness of the restaurant hostess coupled with the attention we received from our waitress, was just what we needed.
Our meal began with two fabulous appetizers: Crispy Brussels Sprouts with Housemade Bacon & Maple Vinaigrette and Broiled Brie with Date & Walnut Jam with Crispy Pita. I was pleasantly surprised by the unique taste and flavor of the Brussels Sprouts, since I don’t typically eat them. The vinaigrette was perfect. Both appetizers were a great way to start our culinary adventure.
Our entrees were beautifully presented and tasty. The Mediterranean Sea Bass with Citrus Quinoa, Chick Peas, Goat Cheese, Tomatoes and Arugula was flavorful and not too heavy. The Lemon & Caper Grilled Salmon with Artichokes, Spinach, Tomatoes & Roasted Yukon Potatoes was cooked to perfection and most pleasant. Other items available on the menu include fried lobster tails, spicy peach pork chop, braised lamb and duck confit, to name a few. Branchwater also features signature steaks and seafood.
Soups, salads, sandwiches and other items are available; there’s likely something to please every discerning taste. The dessert selection included a butterscotch Crème Brûlée cheesecake and a chocolate tart with cherries and housemade mascarpone ice cream.
Branchwater features live music, patio dining, and friendly service. Reservations are recommended.
Branchwater is at 5820 South Vickery in Cumming.
Julie Brennan is a resident of Canton and is the publisher of My Forsyth magazine. A self-proclaimed foodie, she enjoys trying new restaurants with friends. She may be reached at [email protected] Julie has written many articles for us and this Branchwater article was published in her summer 2016 edition.