The Short Story News

Restaurant Program Designed to Generate Thousands for Local Non-Profits

admin — Sat, 10 Jul 2010 00:53:47 +0000

Granville, Ohio - July 4th, 2010

On July 4th, 2010, The Junto Club Restaurant begins to deliver on Ben Franklin’s message to “Do well by doing good” by launching “Operation Do-Goode.”

“Operation Do-Goode” enables community-based, non-profit organizations to generate hundreds, possibly thousands of dollars, for their causes with a simple, yet inventive idea for community support.

James Housteau was inspired to create The Junto Club Restaurant by the club originally started by Ben Franklin in 1727. “The whole concept of Franklin’s Junto Club was on self-improvement and community support. We are taking this message seriously. This is our first attempt to reach out and change the way we do business.”

Franklin’s original club inspired many inventive ideas that supported community like volunteer firemen and the public library. Silence DoGoode was a pseudonym used by Franklin early in his career as a printer.

“Operation Do-Goode” allows local non-profits to register with the restaurant as an active community partner. Once registered, any member or supporter of the non-profit who patronizes either The Junto Club restaurant or The Short Story Brasserie during the program may give their server a member card, provided to the non-profits by the restaurant, and the restaurant donates 10% of that patron’s check to that non-profit.

“We think the idea will do very well. There is no limit to what we can give back to the community. They send us patrons and we send them donations. This allows us to make a difference right here in our community. And since we are local, many of their supporters are already our customers. It’s a win-win.”

To learn more about how your non-profit can participate in “Operation Do-Goode” contact James Housteau (james.housteau@theshortstoryrestaurant.com)

James Housteau
james.housteau@TheShortStoryRestaurant.com

925 River Road
Granville, Ohio 43023
Ph: 614-580-0324

James Housteau is the owner of the two participating restaurants, The Junto Club and The Short Story Brasserie.

The Short Story Brasserie is an award winning, fine dining restaurant based on a literary theme and is located at 923 River Road, Granville, Ohio 43023.

The Junto Club is a casual, everyday, restaurant that allows its patrons to build their own sandwiches. The Junto Club is located at 925 River Road., Granville, Ohio 43023.

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Bistro Menu Now Available

admin — Thu, 24 Jun 2010 00:55:06 +0000

Brick Chicken

A new addition to our regular summer dining menu! A fixed price Bistro menu at $19.00!

We are proud to introduce this Bistro Menu in our main dining area at an amazing value and is available every evening* The food is more casual, the flavor is outstanding.

Dine out more frequently but don’t settle for quality. Each bite of this menu bursts with flavor expertly put together by our Executive Chef Robert Harrison. Dine quick, Dine Casual, Dine inexpensive. Try the new Bistro menu today.

Please ask for the Bistro Menu when making your reservations.

Bistro Salad with Dijon Vinaigrette

~

Croque Monsieur
Add an egg and make it a Madame for $1

or

Brick Chicken

or

Pasta Carbonara

~

Glass of House Wine

19- per person

*while they last!

New Summer Menu

admin — Thu, 24 Jun 2010 00:47:33 +0000

The first day of Summer was just yesterday. Chef Robert Harrison has rolled out our new fresh and inviting Summer 2010 menu. Chef has refreshed the menu with new items such as a House Made Rustic Flat Bread, Kobe Beef Carpaccio, Crab Cakes with Saffron Mustard Aioli, Veal Milanese and North African Spiced Lamb Trio with Fig Coucous to name a few.

Foreshadowing…
…initial impression

Rustic Flatbread             10-Warm Sour Dough & Crisp Flat Bread & Assorted Spreads            10-

The Short Story Handpicked Cheese Plate with Dried Fruits            13-

Kobe Beef Carpaccio             15-

Part I…
…the chilled small plates

Organic Mix Greens, Summer Strawberries            8-

Baby Arugula Salad, Roasted Red Pepper, Crispy Brioche,             8-
     Goat Cheese Kiss

Cold Grilled Asparagus, Tarragon Vinaigrette, Prosciutto Crisp             9-

Spicy Ahi Tuna Tower, Asian Vinaigrette            12-

Part II…
…the hot small plates

Crispy Macaroni and Cheese, Lobster, Italian Black Truffle            14-

House Made Crab Cakes, Saffron Mustard Aioli            12-

Chef Robert’s Foie Gras Feature of the Week            14-

Soup of the Moment            7-

Smoked Chicken Ravioli, Sundried Tomato Cream            10-

Part III…
…the large plates

Veal Milanese            24

Chef Robert’s Handpicked Fish of the Week             Mkt

Pan Roasted Sea Scallops, Truffled Cauliflower Custard,             24-
     Lobster Hollandaise

North African Spiced Lamb Trio, Fig Couscous            28-

Filet Beef Tenderloin, Lobster Yukon Mash, Sauce Béarnaise             32-

Pan Roasted Duck Breast with Market Vegetables Pan Jus             27-

Key Lime Tart, Mango Chutney

The Dénouement…

Warm Chocolate Soufflé            10-

Duo of Crème Brûlée            8-

Coffee Doughnut            8-

Summer Strawberry ‘n’ Dream            8-

Key Lime Tart, Mango Chutney            8-

St. Valentine s Day At The Short Story Brasserie

admin — Sat, 23 Jan 2010 21:58:01 +0000

For this St. Valentine’s Day Executive Chef Robert Harrison has created a wonderful fixed price menu to enjoy with that someone special on February 12th and 13th. The fixed price menu is $75 per person on Friday and $90 per person on Saturday and wine pairings are available with each course for an additional $25 per person. Saturday’s diner also includes a special Amuse-bouche and Champagne Cocktail.

Credit card required for reservations. Cancellations made within 48 hours will be charged 50%.

We are the winner of Open Table Diner’s Choice Awards: Fit for foodies, Notable Winelist and Romantic. Also named a best new restaurant by Columbus Monthly in 2009.

Make Reservations online or please call for reservations at 740-587-0281, credit card required. Cancellations made within 48 hours will be charged 50%. Book Today!

Saint Valentines Menu 2010

1st Course
Lobster and White Prawn “Martini”
Tossed in a Creamy Horseradish Cognac Sauce
or
Warm Goat Cheese Feuilleté, Pear and Rainbow Greens

2nd Course
Wild Mushroom Bisque
with Foie Gras Crouton
Or
Cupid’s Hearts of Romaine Salad
Classic Caesar Salad with Parmigianino-Reggiano Crisp and Toasted Croutons

3rd Course
Veal Osso Bucco with Truffle Linguini
Or
Tower of Filet Beef Tenderloin
Sourdough Crouton, Wild Mushrooms, Asparagus, Truffle Compound Butter
Or
Pan Roasted Sea Bass
On a Bed of Forbidden Rice Sautéed Spinach with a Blood Orange Beurre Blanc

4th Course
Chocolate-Espresso Soufflé
with Kailua Sauce
Or
Strawberry Short Cake
Or
Elemental Embrace
A fiery chocolate brûlée paired with an icy mint brûlée

The fixed price menu is $75 per person on Friday and $90 per person on Saturday and wine pairings are available with each course for an additional $25 per person. Saturday’s diner also includes a special Amuse-bouche and Champagne Cocktail.

Credit card required for reservations. Cancellations made within 48 hours will be charged 50%.

Make your reservations today.

Click for Reservations
or
Call 740-587-0281

Short Story Brasserie In Columbus Monthly Dining Guide

admin — Sat, 23 Jan 2010 21:56:37 +0000

The Short Story Brasserie is in the Columbus Monthly Dining Guide. Pick up your copy today!

New Years Eve At The Short Story

admin — Tue, 08 Dec 2009 14:19:12 +0000

For New Year’s Eve Executive Chef Robert Harrison has created an amazing five course fixed price menu to celebrate the start of 2010. The fixed price menu is $75 per person and wine pairings are available with each course for an additional $25 per person. Please call for reservations at 740-587-0281, credit card required. Cancellations made within 48 hours will be charged 50%.

The Short Story Brasserie Writes Next Chapter With New Executive Chef

admin — Tue, 27 Oct 2009 17:49:01 +0000

We are pleased to welcome Robert Harrison as its new Executive Chef. Robert is an experienced Executive Chef with a lifelong passion for fine food and wine. He has worked at exclusive restaurants and hotels such as The Russian Tea Room, The Castle at Tarrytown and the La Valencia Hotel in La Jolla, California.

“We are excited to have Robert on our team so we can bring exciting, creative and innovative menus to our customers,” says James Housteau, owner of The Short Story http://www.TheShortStoryRestaurant.com. Housteau adds, “Robert will write the next chapter at The Short Story, and we’re sure it’ll be one to excite the palettes of our guests.”

Robert graduated from the Culinary Institute of America in Hyde Park, New York. Upon Graduation he went to work at Peter Pratt’s Inn in Yorktown, New York. Robert started as the Executive Pastry chef, baking and designing wedding cakes. He continued on to master French cuisine at The Castle at Tarrytown, a Relais Chateaux property, and the world famous Russian Tea Room in New York. These experiences allowed him time to develop his classic French techniques, an important component of the menu at The Short Story.

Robert is no stranger to pairing food with wine. As the Chef De Cuisine at the La Valencia hotel in La Jolla, he oversaw the Sky Room that was voted the most romantic restaurant in San Diego. The La Valencia features a wine list with over 1,000 labels that is consistently awarded “Best of Award of Excellence” by the Wine Spectator. While at the La Valencia Robert had one of his specialty cakes featured in Parents magazine.

Robert continued to explore his passion for California Cuisine when he took a position as Executive Sous Chef at Le Merigot Hotel and Spa in Santa Monica, California. His passion was recognized when he was picked as a finalist in the Best Upcoming Chef competition in Los Angeles. Robert then made Ohio his home and took positions as the Sous Chef at Lindey’s, a perennial “Top 10” restaurant in Columbus, and as the Executive Chef at the East Golf Club in New Albany.

“We’ve been recognized as a top Restaurant in Columbus, Ohio and are currently the #1 Restaurant ‘Fit for Foodies’ as voted by our diners in OpenTable’s Diners’ Choice awards,” says Housteau. “Robert will continue our tradition of exceptional cuisine paired with excellent wine and service. We are lucky Robert made Ohio his home and that we are able to bring his talents to our clientele.”

The Short Story Restaurant Recognized Nationally

admin — Thu, 30 Jul 2009 16:56:29 +0000

It’s been a great media week for both The Short Story Brasserie and our sister store, The Wine Cache. Our restaurant received national attention in The Wine Spectator August Issue, Restaurant Guide with over 2.5 million subscribers.

Not only was The Short Story Brasserie selected to receive The Wine Spectator Award of Excellence - “for lists that offer a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style…”, but our restaurant and wine list made it to the main article. Of all the other award winners our program was interviewed and highlighted in the main article.

Turn to page 71. We are the last 2 paragraphs of the main feature article. The Wine Spectator awarded us for both being new, inexpensive and thoughtful.

In additional to our Wine Spectator article we are also showcased in several regional publications.

1. Trend Magazine was published and mailed from The Newark Advocate. There is a wonderful article about wine pairing featuring The Wine Cache and The Short Story Brasserie. It’s a great read with very useful information.

2. Sunday’s Newark Advocate also carried a Wine Pairing article.

3. The Granville Sentinel published a feature story today about local independent restaurants. The lead photograph on the front page is of The Short Story Brasserie.

4. A photo shoot was completed last week for a feature article in Columbus Monthly’s September Issue.

Short Story Brasserie Tops on Open Table

admin — Thu, 12 Mar 2009 12:13:22 +0000

The Short Story Brasserie has quickly risen in the ranks on OpenTable’s Diners’ Choice Lists by landing top ten entries in two lists. OpenTable is the website that powers the restaurant’s online reservations.

The Diners’ Choice lists are created based on thousands of ratings from OpenTable diners. It is a great honor that our guests’ reviews have put us into the top ten in these categories:

Notable Wine List # 2
Fit For Foodies # 10

“Best of the Northwest” Wine Dinner on March 19th, 2009

admin — Tue, 10 Mar 2009 23:20:43 +0000

We cordially invite you to attend

The Best of The Northwest
a Short Story Brasserie Wine Dinner

Hosted by Josefa Concannon of Northwest Core Collection
and Ken Harvey of Cutting Edge Selections on March 19th, 2009.

This is a wonderful opportunity to experience some fantastic wines from the Oregon and Washington regions with a dinner course matched to each wine.

The dinner will begin with a 6:00 reception with passed hors d’oeuvres. A
four course wine dinner expertly prepared by award winning Executive Chef Chad Lavely will start at 6:30. Each course is paired with a wine from the Northwest Core Collection.

The dinner will be prix fixe for $59, tax and gratuity not included. Reservations can be made online or by calling the restaurant at 740-587-0281 (credit card required).

Passed Canapes
Bethel Heights Pinot Gris, Oregon 2006

Lobster Gazpacho
L’Ecole No 41 Semillon, Washington 2007

Seared Salmon Filet, Goat Cheese-Mushroom Strudel & Earl Grey Infused Jus
Solena Grand Cuvee Pinot Noir, Oregon 2007

Classic French Cassoulet of Pork, Saucisson a l’Ail & Flageolettes
L’Ecole No 41 Columbia Valley Syrah, Washington

Gourmet Artisan Cheeses of Northwest America
Seven Hills ‘Klipsun Vineyard’ Cabernet, Washington 2005