Brunch at ABV. Photo via ABV’s Instagram.
There are some changes at ~ABV~, with chef Kevin Cimino, maker of the insane pimento cheeseburger, moving on. We contacted him about what’s next, and he says, “helping out friends with various projects/openings.” Assuming the role as chef is Collin Hilton, who has worked at ABV as a sous since day one and collaborated on many dishes. Hilton will gradually update the menu over the next couple of months and says that since he really respects the standards of delicious set by the current dishes, when he subs in a new dish, it will really rock.
Just added to the menu is a beef tongue Reuben, with the tongue corned and smoked and sliced, served with sauerkraut, mustard, and Thousand Island dressing on thickly sliced bread that is like pain de mie-meets-pullman, but made with rye flour and caraway. He also mentioned a breakfast bratwurst, with ginger, parsley, and sage in a sweet potato hot dog bun, and then there’s the avocado toast with a sesame-trout crudo on top, with the flavors of a poke (and this comes on Tartine’s country loaf).
He’ll be keeping dishes bar-friendly and utensil-free, although you will need a little spear to spike the Brussels sprouts with XO sauce (they make it with prosciutto) and cheese curds (which makes perfect sense when you learn he’s an Indiana boy, and his sous chef, Nick Salazar, is also from the Midwest).