Brassica Kitchen is a neighborhood restaurant serving tasty food & beverage in a friendly, casual environment. We use fermentation, history, and the knowledge of our predecessors to create our cuisine.

Our Mission: We were originally inspired by restaurants like Rialto, Ribelle and the original Aquitaine. We have stood on the shoulders of these institutions and many others to build our interpretation of American, European & Asian cuisines using fermentation, upcycling, and history to inspire our creativity. After all these years in this little room, we are honored to continue for us all. Why do we do this? It’s hard to put into words.  It’s seeing our cooks & servers grow into chefs & managers, seeing our guests fall in love with our hospitality and cuisine, and allowing themselves to become part of our family. It’s serving our community. To facilitate connection through our craft is the gift… so for all the folks who work beside us, to the folks who wine and dine with us, and to ourselves, this is what we mean by “us all.”

Who we are?

Jeremy (Jay) Kean is the executive chef of the Brassica team. As a history buff, his cuisine is inspired by researching and combining thought processes and culinary migrations from around the globe. His professional success revolves around his tasty and thoughtful cuisine which he enjoys educating as much as creating. He's been nominated for a James Beard award and was the winner of Guy's Grocery Games, along with many local awards - but he hates when we tell people ; )

Philip Kruta, co-chef and project manager of our expansion, began his career as a pastry chef and moved into savory cooking, partnering with Jay in the early days of Whisk. Using his background as an artist, designer, and builder, he helped create Brassica’s warm, welcoming, homegrown atmosphere with his own hands, building many of its staple fixtures. His ambition is to curate a brand new space where chefs can learn and be inspired.

Rebecca Kean, COO/CFO and "Everything Admin", began her career over 25 years ago in the front-of-the-house, and has used her many customer oriented skills to help create the unique, fun, and honest service style at Brassica. Self taught, her passion is running the business by day and working the floor at night, while nurturing her FOH team (and likely driving them a little nutty).

All of our dreams have been to change the industry for the better by supporting fair, livable wages for the whole team; a place to learn and discover who we are; to nurture a family away from home for staff and guests alike; and to have a BLAST doing it!

BUT, having enjoyed so much success and support from our community, we are extremely limited by our physical space at 3710. Our 32-seat restaurant is often at capacity and our kitchen is too small to accommodate our growing staff and their ambitions: they want to develop new menus and systems to apply their skills and advance their careers & we want to continue to support them. Our limited space precludes that... so we are EXPANDING!

Our goal is more space for our guests, more jobs for our local community, and of course, to continue to educate and entertain. We have spent the last decade in Forest Hills focused on our creativity and we are stoked to use this creativity to design and launch - from scratch - a welcoming, spacious, 90 seat family restaurant with all the lovable classics and continued innovation you have come to love and trust. (Just in a larger and newer space.)

Reservations in our new location are live!