Photo by Holly Fann
Photo by Holly Fann
After much anticipation, Brennan’s reopens today at 316 N. Euclid Avenue, less than a block from its previous location in the Central West End.
While the new space is undeniably cool, it is not a product of the latest on-trend restaurant design. "We took what we learned the last 17 years at the old place, and we improved the space, the feel, and the functionality," says owner Kevin Brennan.
The space is more cohesive than its predecessor, which spanned three stories and multiple rooms. Now, Brennan's occupies two long, narrow rooms (each seating about 50 when the COVID restrictions expire), separated by double sets of glass farm doors.
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Photo by Holly Fann
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Photo by Holly Fann
In the back of the bar is a glassed-in kitchen with reflective windows, opening the space
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Photo by Holly Fann
The bathroom features the high school pictures of friends and celebrities.
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Photo by Holly Fann
Cigars are available for purchase with an upstairs cigar bar opening in the next few weeks
Photo by Holly Fann
The Purveyors sign was a gift from Mengesha Yohannes, co-owner of Bar Italia
Guests now enter a room with a monumental floor-to-ceiling bar, stacked with hundreds of gleaming bottles of spirits and wine. The bar is anchored by a large span of black chalkboard with a personal dictum: “Isn’t fun the best thing to have?” A long black leather banquette and small marble topped tables hug the other side of the room, where vintage advertising signs, mirrors, and framed artwork hang on the wall. A large selection of cigars are available behind a small hostess stand near the entrance, along with to-go bottled cocktails.
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Photo by Holly Fann
The lounge side features floor to ceiling bookshelves
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Photo by Holly Fann
Prints of some of the original artwork will be available for sale onsite and online in the future
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Photo by Holly Fann
On display is Kevin Brennan's collection of corkscrews and barware
In a separate lounge area, a caramel-colored leather banquette runs the length of one wall and is tucked beneath mirror-backed floor-to-ceiling bookshelves. Longtime collaborator Toby Frisch who, with Brennan, designed and then constructed almost every structure in both rooms.Lights in the shelves softly illuminate an extraordinary collection of original artwork, personal photos, collectibles, books, and a collection of mid-century barware.
“Everything on these shelves is something personal to Kevin," says Frisch. "The books are all well-worn favorites. Each item is displayed because it is important—these are not just for show.”
Photo by Holly Fann
Gzehoviak's "Everyone Steals Everything" print is worth closer examination.
In a corner nook, above a small vintage bar cabinet, is a nondescript print created by Zach Gzehoviak, who's responsible for much of Brennan’s signature artwork and signs that feature smart and cheeky sayings. “We've learned a lot just paying attention to little details in other places and then using them here a little differently, but basically taking ideas and reusing them,” says Brennan.
A smaller bar in the back of the room can be utilized for private and special events. Three intimate, reservable seating areas with loveseats and club chairs come equipped with discreet, built-in mini bars, which slide open to reveal cans of Easy Cheese and other snacks.
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Photo by R. J. Hartbeck
The small second bar was built from pine wood that was charred following the Japanese technique of shou sugi ban, which not only weatherproofs the wood but brings out the grain.
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Photo by Holly Fann
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Photo by R. J. Hartbeck
Longtime chef Bernard Willis has created a menu of small plates and snacks to pair with an expanded cocktail menu. Guests can order three different boards, including a charcuterie selection, a vegetarian Mediterranean board, and a seafood spread served with accompaniments. A selection of flatbreads will be offered. Smoked trout with dill and creme fraîche is served with toast as is the smoked salmon with added truffle oil and honey (pictured below). Snacks include hummus, specialty breads, dips, and almonds.
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Photo by R. J. Hartbeck
Smoked Salmon Toast with lemon creme frâiche and black truffle
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Photo by R. J. Hartbeck
Tomatican sauce with toasts for dipping
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Photo by R. J. Hartbeck
Smoked pork flatbread with Gruyere, mustard vinaigrette, sage, and apple
Brennan’s brings the extensive spirits, wine, and beer list with them from their previous incarnation, adding a few more selections to each. The cocktail list has expanded to about twice the size as before. Now with 24 choices, selections include traditional favorites and brand new specialty cocktails created by the beverage team. The “New York Sour” combines rye whiskey, lemon, aquafaba and a touch of red wine. A gorgeously violet-hued “Lavender Sidecar” is a fragrant blend of Cognac, Cointreau, lavender honey syrup and lime juice. And an equally striking, vibrant ruby red “Beets by J” cocktail (created by Operations and Events Manager Jentri Weis), is composed of gin, fresh beet juice, ginger jalapeño syrup, and lime.
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Photo by R. J. Hartbeck
The New York Sour
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Photo by R. J. Hartbeck
Violet Sidecar
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Photo by R. J. Hartbeck
Beets by J
In coming weeks, Brennan’s will also open a second-floor space that will house Durango Cigar Bar, where patrons will be able to smoke cigars while enjoying premium cocktails and spirits.
The relocated Brennan's is a space filled with the smallest attention to detail, function, and feel, born from a collaboration between creative and talented individuals who have known each other and worked closely together for many years and the result is palpable. It feels good to be in Brennan’s space. It feels familiar and unique and full of stories and history and care, something that the best architecture firm and restaurant designers cannot deliver for their best paying clients.
