Chef Todd Hogan, owner of the Branchwater restaurant in Cumming, is opening a second location in August in downtown Canton.
The restaurant, which is located at 190 E. Main St., will be at the site of the former Peruvian restaurant Mazzato, which closed this spring. Hogan said that while it is unfortunate that Mazzato closed down, he is excited to open Branchwater in the space, which is also former home to The Snug Gastropub.
Branchwater has a menu offering steak, seafood, hamburgers, sandwiches, salads, soups, and appetizers. The menu will be the same for both Canton and Cumming locations. There will also be a kids menu and dessert menu. Hogan said that what makes the menu at Branchwater unique is the combination of flavors, as well as the preparation of the meals.
“We have a wide variety of steaks and seafoods, but beyond that we have very unique burgers and salads,” Hogan said. “All of our entrees are signature dishes that we have created over the years such as rare palm-seared ahi tuna and the pan seared diver scallops, to name a couple. Another unique aspect of Branchwater is that we are a scratch kitchen, which means that everything from the food to the condiments is made in-house.”
Hogan added that he owns a spice company (Grindstone Specialty Foods), so all of the spices are proprietary to Branchwater. He said that the restaurant has unique steak rubs and seafood blends, giving everything a unique and distinct flavor or profile.
Branchwater General Manager Katy Curkendall said that the Brussels sprouts are a favorite among the Branchwater faithful, helping to put the restaurant on the map in Cumming. She said the Brussels sprouts have a crispy texture and are fried and served with smoked maple vinaigrette and house-cured bacon. Hogan said this menu item is a twist on a German cabbage dish based off of Hogan’s experience working with german chefs.
Branchwater also offers live music and will have a bourbon bar that Curkendall described as moderately priced.
“Branchwater focuses more on smaller drink productions, specifically for wine,” Curkendall said. “We have worked hard on our bourbon list, accumulating over 65, which helps us get allocated bourbon and whiskies.”
Curkendall added that, like the food and condiments made in the kitchen, the drinks made at the bar are also made in-house.
“We have ingredients that are called shrub, which is a homemade sour syrup,” she said. “Any shrubs and syrups are made in house and juices are fresh squeezed and all of our cocktails are fresh. We will also have various drink specials on Mondays, Tuesdays, Wednesdays and Thursdays, which will be available during both lunch and dinner.”
Hogan said that hours of operation will be unique to Canton as Branchwater will be open for both lunch and dinner during the week, rather than just dinner like at the Cumming location. During the week, it will be open from 11:30 a.m. to 3 p.m. for lunch, and then 4 p.m. to close for dinner. Hogan said that the kitchen will close from 3-4 p.m., but the bar will stay open. On the weekends, Branchwater will be open from 4 p.m. to close. Hogan added that there will not be a designated closing time for the Canton location because it gives staff flexibility to allow visitors that are already there to have a good time.
Hogan said that the Canton Branchwater is expected to open within the first couple of weeks in August, but the exact date isn't set and that they will follow the state and CDC guidelines to ensure the safety of both customers and staff.
For more information, visit www.bwsteakandseafood.com and https://www.facebook.com/BranchwaterVickery/?rf=505336782938620.