Update On Brookland’s Finest Restaurant – Looking Great!

Brookland's Finest January 2014Brookland's Finest January 2014Brookland's Finest January 2014Brookland's Finest January 2014Brookland's Finest January 2014Brookland's Finest January 2014
Brookland's Finest January 2014Brookland's Finest January 2014Brookland's Finest January 2014Brookland's Finest January 2014Brookland's Finest January 2014Brookland's Finest January 2014
Brookland's Finest January 2014Brookland's Finest January 2014Brookland's Finest January 2014Brookland's Finest January 2014Brookland's Finest January 2014Brookland's Finest January 2014
Brookland's Finest January 2014Brookland's Finest January 2014Brookland's Finest January 2014Brookland's Finest January 2014Brookland's Finest January 2014

Yesterday I had the pleasure of hanging out with Brookland’s Finest managing partners Tony Tomelden and Frank Hankins, and got a peek into how things are progressing. The place has come a long way since the shell it was in April! Frank describes the look they are going for as “industrial/rustic”. That explains a lot of the masculine design features centered around reclaimed wood, metal, exposed beams and brick. Another very cool addition is the concrete bar top and countertops. Tony explained that they plan on finishing them with a sealant, which will give then a bit of a shine, and that they are happy with how they have turned out.

One of the great features of this corner location is the amount of natural light that floods the space. A lot of progress has been made since the last time we checked in, including the build-out of the kitchen area. Unfortunately, that is where the restaurant is facing its biggest delays. Tony explained that having kitchen equipment built from scratch, delivered and installed may still take up to another 4 to 8 weeks. Frank added that there are “a lot of inspections” that still need to take place as well. Of course, they cannot control how quickly the city can conduct fire, health and regulatory inspections, so we will just have to patient as they cross these hurdles. Frank assured me that nothing has changed about their plans to serve up “classic American food” with a few twists and a strong coffee program. We will let you know of any big milestones as the opening day draws near. We can’t wait – the place looks great!

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