Bounty on Broad Farm-To-Table Restaurant Is Now Open

Posted by Holly Whitfield | October 14th 2014 2823 17

Bounty is the latest addition to the Broad Avenue Arts District, a casual fine dining restaurant with a focus on fresh, farm-to-table dishes for dinner and Sunday brunch. I went with a friend on opening day and the experience was so positive I decided to go ahead and write about it. 

Bounty exterior

Bounty is at the corner of Broad and Merton in the Broad Avenue Arts District, in the restored Hanover Building (which used to be a pharmacy back in the day).

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The upstairs at Bounty.

Downstairs, you can sit at tables or at a small counter right next to the kitchen. Upstairs, you can choose from the bar or tables. There’s also a small private room. The atmosphere has that refurbished-but-still-authentic feel, complete with exposed bricks and lots of wood. It feels like a place you’d go on a nice date.

Bounty’s chef, Jackson Kramer, has put together a menu with three sections: vegetables, fish, and meats. My friend and I planned to share everything, so we ordered the forest mushroom salad and the pommes frites aka french fries (both $9) to start.

bounty-mushroom-salad-small

I’m not a mushroom person, but my friend gave full approval of the salad. I’m a fan of Bounty’s fries, and an even bigger fan of the way that the goat cheese turned into a soft gooey cheese blanket for the fries. There should be more goat cheese fry blankets in the world.

bounty-fries-mushroom-salad-small

Next we chose the stuffed mountain trout ($22) and the beef bavette ($17). I had no idea what a bavette was, but the menu said “blue cheese butter” so we were pretty much going to order it no matter what. 

The bavette refers the cut of meat, similar to the flank steak, and this particular bavette had spent some time in a marinade straight from heaven. It won’t be like a velvety tender filet mignon, but this one (we ordered it cooked medium) had a rich, satisfying flavor, and I’ll order it again. If you’re a meat lover, you should order this dish.

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The beef bavette. The picture doesn’t do it justice.

The stuffed trout, too, was tasty. It was perfectly cooked, and the stuffing and carrots gave the whole dish a slighty sweet flavor. The carrots were dark in color, which made me wonder if there is such a thing as heirloom carrots. I’d recommend it, but curiosity will probably push me to order the salmon or seared tuna next time.

Despite being totally stuffed, we ordered dessert. We had the tapioca-pineapple pudding and the banana bread with ice cream because life is too short to share one dessert.

bounty-tapioca

Maybe I’m weird, but the idea of banana bread as dessert is just…wrong. Banana bread is for breakfast. But we ordered it anyways and it was delicious, almost decadent, and perfectly dessert enough especially with the ice cream and cherry garnish. I really can’t decide which was better, that or the tapioca, though, because the latter was sweet and creamy and just an all around nice thing to eat.

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The craziest thing about Bounty, and especially that banana bread, is something I’m purposefully sticking here at the bottom of this post: everything is totally gluten-free. Even though I had heard for months that this was the case, I kind of forgot about that while eating. I just didn’t miss the gluten, and with the exception of that fabulous banana bread, there wasn’t a coconut-flour-rice-dust brick-textured bun substitute in sight. The only gluten they’ll have in the place is in the beer.

I need to point out, too, that we had a ton of questions for our server, and he didn’t miss a beat. He hit that perfect note of being full of information without seeming to be a know-it-all. While this can’t be an every week place for most people (due to price), service like that makes it really worth while on occasion. Maybe that guy is just a prodigy, but if the servers are that well-trained and experienced on the first day, that bodes well for Bounty.

Bounty is open for dinner on Wednesdays and Thursdays from 4:30 p.m. to 10 p.m. and Fridays and Saturdays from 4:30 p.m. to 11 p.m. Bounty serves a brunch menu from 11 a.m. to 4 p.m. on Sundays.

As of October 14, 2014 they serve beer, but are BYOB (no corkage fee) for other alcohol until they get their liquor license. As for the market/butcher shop part of Bounty, that is still several months away.

The downstairs is ADA accessible, everything in the restaurant is gluten free (except for the beer they serve) and there are plenty of options for vegetarians. Bounty’s Facebook page invites folks to wear jeans and bring the kids, though I’d check the menu to be sure there’s something for your little one before you go. Important: Bounty is credit card only.

Go there:

Bounty
2519 Broad Avenue
Memphis, Tennessee 38112
901-410-8131

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Bounty on Broad on Urbanspoon


Author: Holly Whitfield

I write about what’s going on with Memphis music, food, arts, events, sports, people, and culture. Memphians love Elvis and barbeque with a passion that must be seen to be believed, but there is so much more to this place.

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Comments

  1. […] Bounty’s chef, Jackson Kramer, has put together a menu with three sections: vegetables, fish, and meats. My friend and I planned to share everything, so we ordered the forest mushroom salad …read more […]

  2. Karen says:

    They don’t accept cash!? I’m sorry, how do you not accept cash?

    • Holly Whitfield says:

      Karen, I’m not sure. You’ll need to reach out to Bounty. They seem to be pretty active on their Facebook page.

  3. Deby says:

    Holly – The links to your pictures are broken. Can't see 'em…

  4. Memphis Eats says:

    Not often do you see a restaurant have great food and service starting at the very beginning.  That's a good sign!  

  5. Denny says:

    Went to Bounty during their "soft opening".  Very good meal and service.  There were no hitches, rare for a new restaurant.  Four of us enjoyed several dishes and the wines we brought.  Agree with you on the forest mushroom salad (would like more mushrooms). Babette is flap meat from the bottom sirloin portion of the beef animal.  Very beefy flavor.  They do a very good job with this underutilized cut.  Looking forward to next meal there.

  6. Alan says:

    Karen – The no cash thing (also Wiseacre) is becoming more and more popular. It Keeps employees honest and its less likely for the place or patrons to get held up if there is no cash on the premises.

    I wish entire districts (like Overton Square) would adopt this model

  7. Erik says:

    I'm fine with the lack of cash, but the lack of gluten bothers me… 

    • Holly Whitfield says:

      Erik, It may not be for everyone, especially if gluten-containing foods are an important part of dining for you! But I’m being honest when I say that I didn’t even notice or think about that when I was eating there. It was a great meal, not remotely “health food” or any of the other misconceptions about gluten-free food.

  8. Dean says:

    We went tonight with some friends. It is possibly the best new place in Memphis. Everything we had was delicious. The farm to table concept is great but the quality in their food is outstanding. Not to mention that everything is gluten free. It is our new favorite place in midtown.

  9. jcrump says:

    I went for the soft opening as well and every aspect of our experience was outstanding – from the food to the ambience and service! I have been dreaming about the fried oysters and will be going back this week for more!! 

  10. Well, at first I was upset that someone had beat me to the draw by 3 weeks on the Gluten Free Idea….but then I saw the SMALL Plates and the prices and recognize we are not in anyway competitors.  Our Magnolia (GlutenFreeByhalia on Facebook) Restaurant in downtown Byhalia offers FULL lunch and dinners Tuesday thru Saturday and lunch on Sunday  with a dedicated gluten free kitchen. and you can get a meal for under $10 counting your drink. we open Saturday November 1st

  11. GF Mama says:

    We have a family member who goes into anaphylactic shock if he has any gluten, so we are thrilled that this reataurant has opened. We look forward to feeling safe while eating beyond our own kitchen.

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