Bounty on Broad Farm-To-Table Restaurant
For fresh, farm-to-table dinner and brunch, head to Bounty on Broad in the Broad Avenue Arts District. Bonus: the whole menu is gluten-free. Bounty recently brought in a new head chef so we had to make a visit to give it another try.
Date Night, Brunch, or Group Dinner at Bounty on Broad
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. It's fine dining in a casual atmosphere,
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 menu is in three sections: vegetables, fish, and meats. Order a variety of small plates and entrees and share everything is the best way to tackle the menu.
My Dinner at Bounty
Bounty recently brought in a new head chef. Chef Nate Olivia has been with them for nearly six months and put his twist on the menu staying true to being all gluten-free.
This was my first visit to Bounty since he joined the team and to start, our table ordered the fried oysters and their classic Bounty Brussels. Bounty is probably one of the few places that could make me excited to order Brussel sprouts. They're that good.
I was so excited to see the Brussel sprouts had been changed (upgraded in my opinion) to have prosciutto. I love, love, love me some prosciutto. They were also topped with limonaldo, poached pear, walnuts, and saba. The fried oysters were a generous size and delicious too.
The Bounty fries are also always a recommended started.
Next, we ordered the brick chicken, diver scallops, and the lamb shank. The menu is normally pork shank but it was a lamb substitute on this evening. Quick note of appreciation of the presentation of all the plates which came out fantastic and with a generous serving size. Be prepared to get a box for the chicken and shank. You're definitely getting your worth of food for the price.
The brick chicken is a fantastic Jidori chicken, brought in by Chef Olivia. Like the brussel sprouts, I'm not normally someone who would order chicken at a restaurant but this was worth the order. The chicken lays on a bed of smoked cream corn and I could have devoured a gallon of that alone.
We all also loved the scallops too. The curried cauliflower puree has such a complimentary flavor it's unreal. If you're not a huge curry fan (like myself sometimes) this is perfect. I didn't want the puree to go to waste so we also dipped our chicken in. Wasn't a perfect pairing but worth the experiment to have more of it.
I regret not making room for dessert but we seriously were so full from those big plates of food. I'm really intrigued by the earl gray creme brûlée for my next visit. If you're someone who likes to drink their dessert, the old fashioned cocktail with fig in it.
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Bounty on Broa…
Karen, I'm not sure. You'll need to reach out to Bounty. They seem to be pretty active on their Facebook page.
Deby, Thanks for your comment; we are working on it.
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.