Something exciting is happening in Carroll Gardens, so exciting it’s been featured on Unique Eats on Cooking Channel. Tasty, all-American food takes center stage at Buttermilk Channel, a rustic and cozy bistro. With resumes listing the biggest restaurants in the country, owner Doug Crowell and Chef Ryan Angulo are focusing on highlighting fresh ingredients at a good value and customers are eating it up.  

JOONBUG: How long have you been in the restaurant industry?

DOUG CROWELL: I started as a cook when I was a sophomore in college, so about 14 years. 

JB: What were you doing before Buttermilk Channel?

DC: I was the general manager at Blue Water Grill and Blue Fin.

RYAN ANGULO: I was the chef de cuisine at The Stanton Social.

JB: How did the concept for Buttermilk Channel develop?

DC: After I found the space, I looked at what the neighborhood needed. It seemed to me that it needed a bistro- a place where we could offer people a large menu with lots of options for casual dining or for special occasions. I wanted the cuisine to be American, though, rather than French, and I wanted to do an all-American wine list to match. I met Ryan and spoke with him about what I had in mind and he came up with a menu that I thought perfectly suited my imaginary restaurant.  

JB: Describe the menu at Buttermilk Channel in 3 words.

DC: Seasonal, comforting, and varied. 

RA: Modern American bistro. 

The famous fried chicken

DC: Fried chicken with cheddar waffles. 

JB: Tell me a little bit about some of your favorite ingredients you're using.

RA: Anchovies, raisins, vinegar. I like mixing salty and sweet or sour and sweet flavors.

(Try the grilled kale and endive salad with anchovy vinaigrette and sourdough croutons or

the Benton’s ham wrapped brook trout with grits, prune jam and mustard greens.)

JB: What's the hardest part about your job?

DC: It’s just awesome, actually.

JB: What are some of the most exciting things happening in food today?

DC: People have gotten so educated about restaurants and food and people will continue to be interested, especially about the environmental and social consequences of what we eat.

RA: It’s interesting to see new things becoming old things and old things becoming new again.

JB: What is the future of food and the dining experience?

DC: Restaurants with smaller menus that change frequently. I think restaurants will be more focused in their menus.  

JB: If you could prepare one dish for the rest of your life what would it be?

RA: A roasted leg of lamb never gets old. 

Chef Ryan has graciously shared his recipe for Roasted Brussels Sprouts with Cream Mustard.

 Ingredients:

 2 pints of Brussel sprouts, quartered

¼ cup Dijon mustard

¼ cup Whole Grain Mustard

½ cup crème fraiche or sour cream

Salt

Olive oil

Method: 

1. Toss Brussel sprouts in a little oil and season with salt.  Arrange in a single layer on a baking sheet and roast in the oven at 400 degrees.  When the sprouts are lightly browned remove and let cool.

2. In a sauté pan add roasted sprouts, mustards, and crème fraiche.  Cook on medium heat stirring often until just hoe.  Season again with salt to taste and serve.