Newest downtown restaurant focuses on elevated comfort food favorites
Ah, comfort food. Not to mention, wood-smoked meats, locally-sourced ingredients AND a craft beer and cocktail menu?
Wondering who this is? It’s Conner’s Kitchen + Bar!
Executive Chef Brian Dougherty, and Nick Statzer, Bar Manager, tell us more:
Newest downtown restaurant focuses on elevated comfort food favorites
Conner’s Kitchen + Bar opened in April 2018 at 350 West Maryland St
Conner’s Kitchen + Bar will serve breakfast, lunch and dinner and brunch on the weekends
The menu was developed and concepted by corporate chef, James Beard Award nominee Andrew Ashmore, along with Executive Chef Brian Dougherty.
The restaurant opened its spacious patio this spring.
Conner’s Kitchen + Bar serves fresh juices and smoothies including the Melon Berry Cooler, bakery items including muffins and cinnamon rolls, and main dishes such as Lemon Buttermilk Pancakes for brunch.
RECIPE #1
FOOD: Lil’ Piggy Recipe
Ingredients
Cornbread Cake (cooked) – 3 each
Smoked Pulled Pork (held hot) – 1 scoop
Bacon Honey Butter (room temperature) – 1 scoop
Honey Drizzle (room temperature) – 1 fluid ounce
Directions
Place cornbread cakes on a tray and warm through in oven
To plate, stack cakes in center of a warm plate and scoop pork directly on top
Place one scoop of butter and creamer of honey on lined plate
RECIPE #2
JUICE: Melon Berry Cooler
Ingredients
1920 grams Watermelon Juice (strained)
1320 grams Strawberry Juice (strained)
112 grams Agave Syrup (light)
Directions
Combine all ingredients
Whisk until thoroughly combined
refrigerate until use
RECIPE #3
COCKTAIL: Three Orange Mimosa
Ingredients
2 oz of three orange mimosa base
4 oz of Wycliff Brut
1 Long Orange Strip
Directions
Add three orange base to champagne flute
Top with Wycliff Brut
Garnish with orange strip
RECIPE #4
COCKTAILS: Saturday Morning Cartoons
Ingredients
1 oz Vanilla infused Hotel Tango Vodka
½ oz Housemade Vanilla Demerara Syrup
3 oz Cocoa Puff Cereal Milk
½ tspn Cocoa Puff Powder
3 Housemade Nitro Coffee Ball
Directions
Half rim a chilled coupe glass with Cocoa Puff Powder.
In a shaker tin, add demerara syrup, cereal milk, vanilla vodka and ice.
Shake vigorously for 30 seconds to create frothy head.
Double strain into coupe glass.
Garnish with three Cocoa Puffs floating in
To learn more, visit: