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1) After a decade of running Brassica Kitchen + Café, siblings Jeremy & Rebecca Kean, along with partner Philip Kruta, have announced the upcoming opening of Brassica in a new, expanded space next door at 3712 Washington Street this October. The current location, a former coffee shop, which the trio took over in 2015 with a pop-up called Whisk, could no longer comfortably accommodate the business.
The new restaurant will not only add seats, but also much needed kitchen, prep, and storage space, which will allow the team to grow, develop new skills, and expand the menu, while continuing to provide the food and service that Brassica Kitchen + Cafe is known for.
At the new Brassica, Jeremy Kean will be able to take his menu and team to the next level. The larger, brighter space, renovated and refurbished top to bottom (all repurposed and sustainable) by co-owner Phil Kruta over the past two years, all while still operating the current location, has a bigger kitchen with more storage, a bigger bar, a private dining room space, and a wood-fired brick pizza oven. The new space will seat over 90 people - with a seasonal patio (next spring) and offer options for large parties and private events alike. Brassica will also debut a large marble bar with seating for about 14, complemented by nearby high-top tables and a full draft beer system.
Brassica’s menu is ever evolving, blending Izakaya style dining, Italian comfort food, and French flavors with global fermentation techniques, zero-waste ethos, and improvisation. Dishes typically incorporate fermented ingredients like homemade miso, tamari, black apple (a riff on black garlic); creating bold, one-of-a-kind flavor profiles with seasonal New England ingredients.
The menu will now feature pizzas–both Roman and Detroit style–the doughs are fermented with the same sourdough starter that Philip and Jeremy have been using since their first pop-up. They will also feature rotating fish collars of charcoal, dry aged duck with gogo curry and black apple, a sashimi program with pickled rice and black garlic. The menu will be constantly rotating, reflective of Brassica’s early days, when diners had to visit daily to be able to catch everything on the menu.
Several beloved menu items will remain on the menu including the koji risotto with parmesan & parmesan shoyu, the B.K. fried chicken, served with maple umeboshi and giardiniera, and the B.K. fried rice with fresh and fermented veggies. In addition to the new Detroit and Roman style pizzas, the team will also introduce fresh made pasta to their menu.
Because everything at Brassica is repurposed, ethical, and sustainable, everything will be served on locally sourced thrifted dishware collected over the years by chef-owner, Jeremy Kean.
Under the direction of general manager and beverage director Anna Puiia, the cocktail menu will continue to feature beloved staples — like The Meguro #1 with rye whiskey, spirulina, ginger, and lime, and the Gray Gardens with mezcal or tequila, lavender, elderflower, and lime — alongside exciting new creations. The wine menu will remain focused on natural wines, all offered by the glass to encourage guests to taste and explore, while the beer program will expand to include multiple draft options (and possibly the return of a fan-favorite bottled selection from the original menu).
2) On Thursday, November 13, Tonno Wakefield will host a multi-course Wild Game Dinner. This certainly looks like it will be an exceptional event, with plenty of delicious wild game dishes.
The menu will now feature pizzas–both Roman and Detroit style–the doughs are fermented with the same sourdough starter that Philip and Jeremy have been using since their first pop-up. They will also feature rotating fish collars of charcoal, dry aged duck with gogo curry and black apple, a sashimi program with pickled rice and black garlic. The menu will be constantly rotating, reflective of Brassica’s early days, when diners had to visit daily to be able to catch everything on the menu.
Several beloved menu items will remain on the menu including the koji risotto with parmesan & parmesan shoyu, the B.K. fried chicken, served with maple umeboshi and giardiniera, and the B.K. fried rice with fresh and fermented veggies. In addition to the new Detroit and Roman style pizzas, the team will also introduce fresh made pasta to their menu.
Because everything at Brassica is repurposed, ethical, and sustainable, everything will be served on locally sourced thrifted dishware collected over the years by chef-owner, Jeremy Kean.
Under the direction of general manager and beverage director Anna Puiia, the cocktail menu will continue to feature beloved staples — like The Meguro #1 with rye whiskey, spirulina, ginger, and lime, and the Gray Gardens with mezcal or tequila, lavender, elderflower, and lime — alongside exciting new creations. The wine menu will remain focused on natural wines, all offered by the glass to encourage guests to taste and explore, while the beer program will expand to include multiple draft options (and possibly the return of a fan-favorite bottled selection from the original menu).
2) On Thursday, November 13, Tonno Wakefield will host a multi-course Wild Game Dinner. This certainly looks like it will be an exceptional event, with plenty of delicious wild game dishes.
The Menu includes:
FIRST: Grilled Quail, bacon, red wine lentils
SECOND: Stewed Rabbit ‘Cacciatore’, creamy Parmesan polenta
THIRD: Sliced Duck Arugula Salad, pomegranate vinaigrette, toasted pecans, goat cheese
FOURTH: Wild Boar Ragu, short cut rigatoni
FIFTH: Grilled Venison Tenderloin, sweet potato mashed, braised escarole
DESSERT: White Chocolate Bread Pudding
The Cost is $120 per person, which includes tax and gratuity. There will be a Cash Bar with suggested wine pairings. All guests in your party must have a ticket. Each ticket includes the full six-course dinner, and all attendees will be served the same menu. They are unable to mix menus at tables for this event. Make your Reservation HERE.
SECOND: Stewed Rabbit ‘Cacciatore’, creamy Parmesan polenta
THIRD: Sliced Duck Arugula Salad, pomegranate vinaigrette, toasted pecans, goat cheese
FOURTH: Wild Boar Ragu, short cut rigatoni
FIFTH: Grilled Venison Tenderloin, sweet potato mashed, braised escarole
DESSERT: White Chocolate Bread Pudding
The Cost is $120 per person, which includes tax and gratuity. There will be a Cash Bar with suggested wine pairings. All guests in your party must have a ticket. Each ticket includes the full six-course dinner, and all attendees will be served the same menu. They are unable to mix menus at tables for this event. Make your Reservation HERE.
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