Photograph by Wes Battoclette
20 Brix isn’t new to Milford’s Main Street. The intimate eatery, helmed by chef Paul Barraco, opened nearly 13 years ago. What 20 Brix is, though, is good. On top of its cozy, warm atmosphere and expertly executed eclectic menu, its wine selection is impressive. As suggested by its moniker, a reference to a German winemaking technique, and its omnipresent themed decor, wine is not an afterthought; it’s central. The restaurant carries 300 wines (they sell retail, too), with 100 available by the glass in 2- and 5-ounce pours. I ordered a 2016 Coast and Barrel Cabernet Sauvignon, while my wife, joining me for an anniversary dinner, ordered The Perfect Gin and Tonic, made with Hendrick’s gin and Karrakin’s Hoptonic sparkling spirit.
For an appetizer, we chose the lamb meatballs, served with romesco, melted onions, goat cheese fonduta, and sliced ciabatta. My entrée was the ricotta gnocchi, a rich, robust seasonal dish made with locally sourced ingredients, topped with delicata squash and apple butter. My wife jumped at the crispy fried chicken with braised spinach, bacon, and buttered chickpea bread. Dinner was divine (she called it “the best meal in recent memory”), and we didn’t need dessert to seal the deal—but the Chocolate Hampton, layers of dark chocolate cake and mousse, finished with dark chocolate ganache and topped with strawberries and whipped cream, was the perfect end to a memorable dining experience.
20 Brix, 101 Main St., Milford, (513) 831-2749
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