From Destination Bryan:
They say good things come to those who wait and so came Clementine's Kitchen, filling what was once a vacant restaurant space adjacent to Old Bryan Marketplace in Historic Downtown Bryan with a new foodie destination. Michael Lair, owner, and operator of two local restaurants, Harvey Washbangers, and Stella Southern Cafe, has brought the perfect restaurant concept to complement Downtown Bryan's already established eateries.
When designing the concept Michael knew he wanted to curate a restaurant that stayed true to something he would seek out when looking for dining options himself. By imparting his taste and flair to the cuisine, Clementine's Kitchen offers playful, yet delicious food combinations with flavors you might not expect to see elsewhere. Throughout the menu, there are odes to both Michael's upscale palette as well as his many years spent in the restaurant industry. From the Duck Breast with Catalan Greens and Cherry Gastrique to the option of ordering a 32oz. Miller High Life bottle served in an ice bucket, Clementine's Kitchen will certainly surprise you in the best ways possible. All that being said, you know we had to try it for ourselves…
[Pictured: Going clockwise, Spring Garden Fizz, Rhubarb Blush Sour, Spicy Ginger Mule, Clementine French 75]
We decided to try out the lunch menu, but it is also a great spot for a dinner/date night too (Michael let us know that they will have brunch available soon as well). We started the meal off with a round of cocktails, all of which were memorable in their right, but my personal favorite had to be the Rhubarb Blush Sour (rhubarb-infused gin, St. Germain, and lemon juice). For my meal, I went with the Crispy Skin Seared Salmon that was served with cheddar grits, a spring pistou (a french pesto), and marinated tomatoes. Some of the other entrees included the Pasta Carbonara and the Club Sandwich with fresh kettle chips.
[Pictured: Seared Salmon]
Although the food and cocktail menus brought us into the restaurant, I have to say that the dessert will 100% keep me coming back. We ordered both the Meyer Lemon Cheesecake (comes with a blackberry mascarpone) and the Cinnamon Crumb Coffee Cake (comes with a bourbon glaze and chai ice cream), both of which were outstanding.
[Pictured: Left to right, Cinnamon Crumb Coffee Cake, Meyer Lemon Cheesecake]
In the end, Clementine's Kitchen combines a fresh and whimsical approach to our local cuisine scene, and although I'm still not sure how to best describe their menu in one word, I am sure I will be back for more of that cheesecake.
Christopher Ortegon '21
Special Event Coordinator, Destination Bryan
They say good things come to those who wait and so came Clementine's Kitchen, filling what was once a vacant restaurant space adjacent to Old Bryan Marketplace in Historic Downtown Bryan with a new foodie destination. Michael Lair, owner, and operator of two local restaurants, Harvey Washbangers, and Stella Southern Cafe, has brought the perfect restaurant concept to complement Downtown Bryan's already established eateries.
When designing the concept Michael knew he wanted to curate a restaurant that stayed true to something he would seek out when looking for dining options himself. By imparting his taste and flair to the cuisine, Clementine's Kitchen offers playful, yet delicious food combinations with flavors you might not expect to see elsewhere. Throughout the menu, there are odes to both Michael's upscale palette as well as his many years spent in the restaurant industry. From the Duck Breast with Catalan Greens and Cherry Gastrique to the option of ordering a 32oz. Miller High Life bottle served in an ice bucket, Clementine's Kitchen will certainly surprise you in the best ways possible. All that being said, you know we had to try it for ourselves…
[Pictured: Going clockwise, Spring Garden Fizz, Rhubarb Blush Sour, Spicy Ginger Mule, Clementine French 75]
We decided to try out the lunch menu, but it is also a great spot for a dinner/date night too (Michael let us know that they will have brunch available soon as well). We started the meal off with a round of cocktails, all of which were memorable in their right, but my personal favorite had to be the Rhubarb Blush Sour (rhubarb-infused gin, St. Germain, and lemon juice). For my meal, I went with the Crispy Skin Seared Salmon that was served with cheddar grits, a spring pistou (a french pesto), and marinated tomatoes. Some of the other entrees included the Pasta Carbonara and the Club Sandwich with fresh kettle chips.
[Pictured: Seared Salmon]
Although the food and cocktail menus brought us into the restaurant, I have to say that the dessert will 100% keep me coming back. We ordered both the Meyer Lemon Cheesecake (comes with a blackberry mascarpone) and the Cinnamon Crumb Coffee Cake (comes with a bourbon glaze and chai ice cream), both of which were outstanding.
[Pictured: Left to right, Cinnamon Crumb Coffee Cake, Meyer Lemon Cheesecake]
In the end, Clementine's Kitchen combines a fresh and whimsical approach to our local cuisine scene, and although I'm still not sure how to best describe their menu in one word, I am sure I will be back for more of that cheesecake.
Christopher Ortegon '21
Special Event Coordinator, Destination Bryan