First published on June 25th, 2016
We had dinner at the Birch & Vine on Thursday and I am happy to report that it was amazing! First, you can't go wrong with a bottle of Freemark Abbey Merlot. Absolutely, sublime!
We started with the Fried Gulf Oysters as an appetizer and had not had them in a while and they were all changed up and awesome served over charred corn. Loved them!!
Next we shared the Vertical Garden Mixed Green Salad: Grape Tomato, Cucumber, Slivered Red Onion, Crispy Chic Peas, Burrata Cheese, Lemon & Black Garlic Vinaigrette.
Kevin ordered the Filet Mignon with Asparagus. The Filet was cooked a perfect mid-rare and he said everything was just delicious.
I can't say enough about the Cantaloupe Brined Fried Chicken that I had for dinner. It is served over Pork Belly Cheddar Rice Grits with Braised Swiss Chard and Apple Creamed Corn. It is then topped with fried, shaved Carrots for garnish. The breading is standard fried chicken breading. The chicken is brined in cantaloupe brine overnight and then they soak it in buttermilk and when it’s ordered they bread it and fry it up. I had for dinner. It is absolutely one of the best dishes that I have ever had!
The Birch & Vine's chef, Jason Cline, is a magician with food. I highly recommend this restaurant for terrific, consistent food every time.
The Birch & Vine
340 Beach Dr NE,
St Petersburg, FL 33701
Make a reservation right now, and tell them that St. Petersburg Foodies sent you!