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Andrew Brochu

@a_brochu

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Introducing ROSY SUPPER CLUB.

A year-long series of collaborative dinners bringing chefs we admire from around the country to Cleveland to cook with us around the fire. Each night pairs their point of view with ours for a menu that exists only once.

First up:
Phila + Rachel Lorn of @mawnphilly
Telly Justice of @hags_nyc
Andrew Brochu + Dave Baker of @brochus_restaurant

And plenty more to come.

Reservations for our dinner with Phila + Rachel go live tomorrow at 12 PM ET. Join the list at rosy.restaurant/supperclub for future releases.

Presented by @opentable

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We’re hiring an AM Prep Cook! Is it you?! 🔪

Ideal candidates have at least two years experience, strong attention to detail, a sense of urgency, the ability to stay organized, and work well as part of a team.

Introduce yourself to Chef @dave_baker09!
dave@brochusfamilytradition.com

🎉🔪⏲️

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Have you tried our new raw market fish? Mexican fish spice, honeydew salsa verde, lime pickled red onion. Come and get it! 🐠🍋‍🟩🍈

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Is it hot in here or is it just me? 🔥

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@brochus_restaurant for @savannahmadesimple 🦪🐓🍸

Always a pleasure to photograph the homies at one of my favorite Savannah staples. Come for the chicken, stay for Georgia’s desserts.

Thank you for having me 🤍

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We had the best time at @drinkandgather over the weekend. Thank you for everyone who lined up around the block, Sportman’s for hosting, @simon.a.davies for all of your help making it happen, @chino_noir of @tybeeoyster for joining us, and the Brochu’s team who held things down back home while @a_brochu and @dave_baker09 were away 🥳

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My guys and my gal! Great afternoon at Sportsman’s Club!

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It’s that time of year again! The tomato salad is back this time with grilled corn, sourdough, and pecan Frito spice 🍅🍅🍅

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Amazing dining experience @brochus_restaurant I I couldn’t be more happy for my friend @a_brochu was amazing spending the day with him telling stories drinking beers having a good time , how life should be. I hope to see you again soon,

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S O U R H O U R oysters! 🦪 grilled with bonito butter.

S O U R H O U R oysters 🦪 Rhubarb & plum mignonette

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2015ish-2017ish really in the trenches at alinea & in life, couch surfing between friends — spending weeks on and off at a hostel if needed before moving in with stormy normy. back when roister had the foie snickers and chef brochu was on fire. learning how to tie a tie with via bronson and zenil — chef dans mussels were still at the office and aviary +++ the 350 wolverine was a weekly occurrence and the megabus still ran , WOW! notre and alinea did an insane collaboration, still probably one of the best rooms i’ve been in. aaron used to come and visit for random concerts , spent many a nights smoking @ the waldorf listening to unreleased music editing footage nonstop! had just dined at schwa for the first time — life changing experience smoking weed in their kitchen each time passing through for the restroom. probably one of the toughest transition periods though , life sucked. broke beyond broke, and put everything i could back into learning the industry side to side top to bottom. no rule book to life , just trial error and failure , and with a lot of hard work and determination … a very green patch of grass... these years were a MASSIVE blur. fragments will continue —

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S O U R H O U R S A N D O / fried chicken, crab butter, house pickles, brioche. Available at the bar from 5–6 pm 🛸

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