Mike Stollenwerk Resurfaces at Branzino

By
Mike Stollenwerk and Branzino owner Luan Tota Photo: Branzino

Former Fish frontman Mike Stollenwerk, who dropped out of sight in the months that followed his exit from the restaurant he founded, resurfaces today at Rittenhouse BYOB Branzino, where he’s signed on to run the newly retooled kitchen. A rep for owner Luan Tota tells Grub that the restaurateur recently excavated the basements of the twin properties housing Branzino, and reconfigured the subterranean space to include spaces for garde manger, fish, meat, and pasta stations, plus a separate room for dishes and dish washing, and an area dedicated to curing housemade charcuterie. Since signing on, Stollenwerk’s been busy developing a new menu loaded up with his well revered (and surely dearly missed) approach to seafood. Check out the new menu straight ahead.

Antipasti

Crudo del Giorno
cucumber, radish, lemon 10.

Panzanella Salad
tomato, pane tostato, roasted pepper, frisee, red onion, feta, red wine vinaigrette 9.

Roasted Beet Carpaccio
watercress, almond, aged caprino cheese, senape vinaigrette 9.

Wild Baby Arugula
shaved pear, pecorino, lemon vinaigrette 9.

Caprese Salad
mozzarella di bufala, heirloom tomato, basil, ursini olive oil, sea salt 11.

Carne Cruda
pickled celery, poached egg vinaigrette 14.

Mussels “nella Ciotola”
pancetta, tomato, peperoncini 12.

Char Grilled Octopus
potato fritto, cetriolo sottaceto, aioli nero, baby arugula 15.

Calamari “Stufato”
black olive, golden raisin, white bean, pangrattato 12.

Primi

Crab Ravioli
asparagus, lemon 14.

Whole Wheat Fettucini
zucchini, ricotta “panna montata”, walnut 13.

Cavatelli
rock shrimp, cherry tomato pelati, basil 15.

Mafalde
guanciale, radicchio, onion, balsamic 14.

Gnocchi
salsa alla nonna, ricotta salata 12.

Pappardelle
bolognese sauce 14.

Orecchiette
spicy lamb sausage, rapini pesto 14.

Spaghettini
anchovy, hot pepper, bread crumb 13.

Risotto con Fungi truffle 14.

Secondi

Salmon
spring vegetables, black garlic sauce 27.

Tuna
cherry tomato orzo “risotto”, warm olive vinaigrette 29.

Alaskan Halibut Wrapped in Speck
almond gazpacho, cauliflower, roasted grape, brown butter 28.

Whole Grilled Branzino
roasted asparagus, lemon caper butter 32.

Griggstown Poussin “al Mattone”
shaved fennel, orange, salsa verde 26.

Roasted Lamb Belly
celeriac puree, cipollini onion agrodolce, lamb jus 28.

Veal Porterhouse
funghi sott’olio, pecorino, saba 35.

Strip Steak
roasted fingerling potato, watercress, gorgonzola, pickled shallots 31.

Contorni

Roasted Fingerling Potatoes rosemary

Rapini
roasted garlic

Roasted Asparagus

Broccoli
hot chilies

Herb Roasted Mushrooms