For an appetizer, Beer Cheese & Pretzel Bites feature house-made Braxton Storm Ale.
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Braised Beef Short Ribs are slow cooked and served with horseradish smashed potatoes, blistered carrots and pan gravy.
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The Chicken Wrap, available grilled or crispy, with roasted tomatoes, smoked cheddar and an avocado Sriracha slaw.
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For dessert, the Bruleed Apple Pie "Slab" is built with layers of spiced apples folded and baked in custard, topped with oatmeal streusel and caramel and served with vanilla bean ice cream.
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The brunch menu includes Union Benedict, consisting of poached eggs, corned beef, Hollandaise and tarragon over English muffins. It is served with fresh greens.
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Chris Bushelman is Kitchen 1883’s executive chef. He most recently was executive chef at Incline Public House in Cincinnati and previously had experience in restaurant concept development with Restaurants-America and Fortney Hospitality Group, where he helped launched the national franchises of Brothers Bar & Grill and Bar Louie.
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Kitchen 1883 has scored positive reviews and wait times of one hour have been reported.
