Mike Stollenwerk Lands At Branzino

StollenwerkBranzino

Mike Stollenwerk, last seen among the damp ruins of Rhino Bar and Fish (in its 3rd incarnation), has surfaced with a new gig. He’s now standing as exec at the Rittenhouse BYO Branzino. All we know right now is that he’s there, that owner Luan Tota (pictured above, with his new chef) is planning on building a brand new 2,500 square foot kitchen for Stollenwerk (which will include a space dedicated to house-made charcuterie) and that Branzino is planning on adding Sunday brunch service, starting on Mother’s Day–because rolling out a brand new menu on one of the busiest days on the food service calendar is just bound to go flawlessly, right?

Oh, and Branzino has a new dinner menu, too. Check it out after the jump.

Branzino Dinner Menu

Antipasti
Crudo del Giorno

cucumber, radish, lemon 10.

Panzanella Salad

tomato, pane tostato, roasted pepper,
frisee, red onion, feta, red wine vinaigrette 9.

Roasted Beet Carpaccio

watercress, almond, aged caprino
cheese, senape vinaigrette 9.

Wild Baby Arugula

shaved pear, pecorino, lemon
vinaigrette 9.

Caprese Salad

mozzarella di bufala, heirloom tomato, basil,
ursini olive oil, sea salt 11.

Carne Cruda

pickled celery, poached egg vinaigrette 14.

Mussels “nella Ciotola”

pancetta, tomato, peperoncini 12.

Char Grilled Octopus

potato fritto, cetriolo sottaceto, aioli
nero, baby arugula 15.

Calamari “Stufato”

black olive, golden raisin, white bean,
pangrattato 12.

Primi

Crab Ravioli

asparagus, lemon 14.

Whole Wheat Fettucini

zucchini, ricotta “panna montata”, walnut 13.

Cavatelli

rock shrimp, cherry tomato pelati, basil 15.

Mafalde

guanciale, radicchio, onion, balsamic 14.

Gnocchi

salsa alla nonna, ricotta salata 12.

Pappardelle

bolognese sauce 14.

Orecchiette

spicy lamb sausage, rapini pesto 14.

Spaghettini

anchovy, hot pepper, bread crumb 13.

Risotto con Fungi

truffle 14.

Secondi
Salmon

spring vegetables, black garlic sauce 27.

Tuna

cherry tomato orzo “risotto”, warm olive
vinaigrette 29.

Alaskan Halibut Wrapped in Speck

almond gazpacho,
cauliflower, roasted grape, brown butter 28.

Whole Grilled Branzino

roasted asparagus, lemon
caper butter 32.

Griggstown Poussin “al Mattone”

shaved fennel,
orange, salsa verde 26.

Roasted Lamb Belly

celeriac puree, cipollini onion
agrodolce, lamb jus 28.

Veal Porterhouse

funghi sott’olio, pecorino, saba 35.

Strip Steak

roasted fingerling potato, watercress,
gorgonzola, pickled shallots 31.

Contorni
6.
Roasted Fingerling Potatoes with Rosemary
Rapini with Roasted Garlic
Roasted Asparagus
Broccoli with Hot Chilies
Herb Roasted Mushrooms

Branzino [Official]

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.

  • Frankie fingers

    How long until this places basement floods?

  • Alimentarian

    I was guessing he’d end up at Ladder 15. Menu looks good. Hope it works out.

  • Cutty Sark

    This place has been like an undiscovered gem for some time… great Italian food.

  • JA

    According to the “Inky” the kitchen has ALREADY been built out: “The new chef has a new kitchen: Branzino owner Luan Tota just
    finished work on a 2,500-square-foot subterranean behemoth that required
    the excavation of two properties’ basements. “

  • Missingmy$

    Now that he has a job again, maybe he can pay me back some of the $30000 he’s owed me for more than two years. Hey, Mr. Tota, send his paycheck directly to me.