Information
- Location:
- Granville, OH, 43023
- Phone:
- 740-587-0281
- Tues - Wed:
- 5:00 pm - 9:00 pm
- Thurs - Sat:
- 5:00 pm - 10:00 pm
Favorite Pages
Photos
2 albumsSee All
2009 Granville Culinary FestivalCreated about 9 months ago
PicturesCreated on August 30, 2008 at 7:53am
No one has added fan photos.
Events
3 past eventsSee All
- "Best of the Northwest” Wine D...
The Short Story Brasserie
Thursday, March 19 at 6:00pm - Valentine's Day Dinner
The Short Story Restaurant - Granvi...
Friday, February 13 at 5:00pm - ASPIRE Charity Event
The Short Story Brasserie
Saturday, November 1 at 7:00pm
Notes
3 of 17 notesSee All
- The Short Story Brasserie Writes Next Chapter With New Executive Chef 10:49am Oct 27
- The Short Story Restaurant Recognized Nationally 9:56am Jul 30
- Short Story Brasserie Tops on Open Table 5:13am Mar 12
The Short Story Brasserie We are fully booked tonight. Full menu available at the bar. Stop by for a French 75 or the new wine by-the-glass menu.
The Short Story Brasserie Download the latest newsletter from The Short Story
Source: www.thewinecache.com
The Short Story Brasserie I tried everything on the Menu. It was a real triumph. The chef was calm, cool and collected. He had everyone smiling and enjoying what should have been a very stressful night.
The Short Story Brasserie Oven Roasted Venison Chop, Butternut Squash Sweet Potato Mash and Blackberry Demi-Glace - what says Fall more than a tender piece of Venison. For anyone that has had venison before and has been discouraged. YOU MUST TRY THIS. You're mind will be changed. This is elegant and very tasty. The mash alone is a culinary wonder.
The Short Story Brasserie Sautéed Sea Bass with a Parsnip Purée, Saffron-Vanilla Sauce - a perfectly sautéed sea bass in a very simple preperation on a bed of very tasty parsnip purée surrounded by this wonderful yellow sauce with a saffron highlights .
The Short Story Brasserie Porcini Crusted Veal Tenderloin with Truffle Linguini, Brandy Cream Sauce - So I heard this major pounding in the kitchen and for a second I thought the new chef may have already freaked out but it turns out it was only him tenderizing this wonderfully tender and succulent veal tenderloin. Oh is it soft and flavorful. And then there is the truffle linguini and cream sauce. There is nothing I can say to improve it.
The Short Story Brasserie Crispy Ahi Tuna Roll, Pickled Ginger Beurre Blanc - excellent presentation, French and Asian fusion at its best.
The Short Story Brasserie Winter Squash Soup with Apple Cider Crème Fraîche - OMG I love Fall. This tasty soup is warm and rich but the fresh dollop of house made Crème Fraîche with hints of apple cut through and make the dish a real surprise.
The Short Story Brasserie Crispy Cambozola Plank with Wild Mushrooms, Sweet Pea Purée - Cut into this baby and the warm cheese just oozes out. That mixes with the crunchy crust and the savory mushrooms. POW!
The Short Story Brasserie Lobster and Black Truffle Macaroni and Cheese with a Crispy Crust - no description necessary. You just have to try it for yourself. Amazing.
The Short Story Brasserie Frisée Salad, Granny Smith Apples, Poached Egg, Warm Bacon Sherry Vinaigrette - This is the perfect fall salad. The fresh frisée with apples is a wonderful contrast to the smokey bacon. The poached egg sits on top. Break the egg and it makes a rich and savory dressing that binds all the wonderful Fall flavors.
The Short Story Brasserie Menu rollout - Part 1 Congratulations Chef Robert on a very impressive first day with a fantastic new menu. I tried every dish, except the Fois Gras as that takes several days preperation, and I say it is all a resounding success. Dishes I really enjoyed tonight:
The Short Story Brasserie Our new Executive Chef, Robert Harrison, unveils the new Fall/Winter menu this evening at The Short Story. Make a reservation or stop in.
Source: www.theshortstoryrestaurant.com
The Short Story Brasserie "If more of us valued food and cheer and song above hoarded gold [as the hobbits do], it would be a merrier world." - J. R. R. Tolkien
We arepleased to welcome Robert Harrison as its new Executive Chef. Robert is an experienced Executive Chef with a lifelong passion for fine food and wine...
