Taking advantage of their abundant corn crops, farmers around Pittsburgh started producing what they called “liquid assets”, otherwise known as whiskey, and sold it to make ends meet. By the mid 1700′s, the area had over five thousand working copper stills. Pittsburgh and the surrounding areas led the evolution of the “classic cocktail” with the first renditions of what is now known as the Manhattan, Sazerac, and other regal society drinks. These farmers often toasted with one another to “Good food, healthy families, and great whiskey”.
In 1791, the government imposed a $.09 per gallon whiskey tax without representation. On August 1, 1794, in an aggressive action, over five thousand farmers and rebel militiamen converged on Braddock’s Hill prior to a massive march on Pittsburgh. This tale of history in liquid form is known as the “Whiskey Rebellion”, a significant event in American history and the first time that military troops fought against their own citizens, changing both Pittsburgh and America forever.
Today, these rich farmlands still yield vibrant, culturally diverse foods, and Pittsburgh has seen a renaissance as one of the America’s most culturally rich and best cities to live.
Braddock’s American Brasserie is a modern cultural celebration of what those original farmers and their families brought to this region, and to what the modern farmers, their families, and the melting pot of people and cultures bring to Pittsburgh today. With its down home feel and design, casual and value-driven menu, great cocktails and wine list, and fast friendly service, Braddock’s American Brasserie is a great neighborhood gathering place.
Braddock’s Street Side is a tribute to the Whiskey Rebellion, and Pittsburgh’s robust “cocktail culture” history, as well as the modern resurgence of hand crafted fresh drinks. With its diverse array of signature handmade cocktails, local and regional beers, diverse wine list, and the same food offerings as Braddock’s American Brasserie, Braddock’s Street Side is a must before a ballgame, after work, or as a quick gathering point with friends.
Here’s to good food, healthy families, and great whiskey!
Brian, has always had an interest in food and a passion for learning even from a young age when his mom came home to find him in the kitchen alone standing on a chair over the stove with a pot of hot oil and “Joy of Cooking” trying to make doughnuts! Since then he couldn’t get enough and loved to study the likes of the chefs such as Julia Child, Jacques Pepin, Michele Roux.
He worked in various restaurants through high school and college from bussing and line cooking at a local diner chain to cooking cheese steaks and homemade fries at a pub. Even as a teenager he was training the new cooks in the kitchen on how to be organized and set-up their stations properly.
After just one year at the University of Pittsburgh’s School of Engineering he changed courses and moved to Pennsylvania Institute of Culinary Arts to pursue cooking as a career. In 1999 Brian graduated on the President’s list and maintained perfect attendance; he had definitely found his niche. After graduation and an internship locally at Top of the Triangle he summered in Upstate New York at The Sagamore and wintered in Florida at The Boca Raton Resort as a chef where he continued to grow and thrive in his new found love and profession by soaking in all he could.
Eight years ago he moved to Virginia to work at The Inn at Little Washington, a five star-five diamond Relais & Chateux property. After his experiences there he became the Chef de Cuisine at L’Auberge Provencal a four diamond property. His need for everything culinary led him to learn the art of ice carving and move from apprentice to lead carver and teacher within a few short months. He then returned to The Inn at Little Washington as a managing Sous chef where he continued to hone his culinary skills.
Brian’s thirst for more, eagerness to learn and perfectionism in the kitchen have led to his success. He now excitedly returns to his home city of Pittsburgh with his wife and son to use his many talents as Chef de Cuisine at Braddock’s American Brasserie.
