Seasoned Trio Is Behind Dining Venue Brick & Bourbon’s Debut

by | Jun 2018

Maple Pecan Endive and Radicchio Salad

Photo: Rachel Nadeau

Decisions, decisions, decisions, where should one dine on delicious dishes? Get ready to enjoy Maple Grove’s newest locale, Brick & Bourbon. Gary Sivyer, Branden Warner and Adam Dreher are the visionaries behind the concept of the soon-to-be-opened eatery.  The trio of seasoned restauranteurs has a combined culinary experience of 65 years.

The robust menu entices even the most discerning palate. A labor of love meticulously created by Warner, a classically trained chef, who incorporates savory, sweet and, of course, a little bourbon throughout.  He works directly with the executive chef who has been with the team since day one. Patrons can expect only the freshest produce and grass-fed and organic meats procured from predominantly local vendors.

How can anyone decide with so many choices? Guests looking for something a little lighter should try the Maple Pecan Endive/Radicchio Salad. A pile of oh-so-goodness greens topped with goat cheese and toasted pecans, and the house-made balsamic vinaigrette adds a delightful art-sweetness.  For a flavor-filled guest favorite, there is either the Roasted Short Rib Ravioli, or if you’re feeling adventurous the PB & Jay Burger.  Order the scrumptious home-made ravioli dish covered with a butter brown sauce made with five secret ingredients and seasonal maple glazed root vegetables.  Homemade peanut butter and pomegranate Sriracha jelly combine the best of sweet, spice and everything nice, topped with smoked jack cheese and bacon will be the mouthwatering burger of choice for burger aficionados.

Want to indulge in the savory side of the menu? Try the brussels sprouts. Freshly cut every day, then flash fried with the house buffalo sauce, topped with fresh earthy tasting blue cheese. And for dessert, how about an ice cream sandwich to end all ice cream sandwiches made from homemade cinnamon rolls filled with Sebastian Joe’s Bourbon Pecan ice cream and covered in a bourbon-maple caramel glaze with toasted pecans and fresh raspberries to complement this decadently sweet pièces de résistance.

Think of craft cocktails as an art form. “If you start with a good base spirit, then you will deliver a great drink every time,” Sivyer says.  If you’re in the mood for something more familiar with a little flare, he recommends a maple old fashioned. Brick & Bourbon’s version is garnished with a fresh orange wheel, a toasted Eggo waffle and thick cut bacon. Or satisfy your taste for libations with a bourbon flight comprised of bourbon and candied-bacon, chili brown sugar bacon or cherry coffee-bacon. Each beverage is exquisitely made to entice and enjoy.

A continuous commitment to the highest quality of service is ingrained in every “bourbonette” and “bourboneer.” To emphasize that point, Sivyer explains, “Every team member is required to complete a six-and-a-half week immersive training program” for all things Brick & Bourbon. “Every detail and touchpoint was taken into consideration,” he says, which aligns with the philosophy behind the restaurant to strive for perfection. “The iron triangle is our craft cocktail bar, a successful scratch kitchen and remarkable service,” Sivyer says creates an intentional trifecta.

The goal is for guests to leave their worries at the door.  But even before they cross the threshold, the outdoor patio area offers the perfect spot for couples on a date night or for families and friends to enjoy the blue skies and starry nights Minnesotans love.

Mark your calendars for the eagerly anticipated spring grand opening.  There are plans for a special VIP evening, and tickets will be made available to the public.  All the proceeds from the event will be donated to a local children’s charity. “We are all family focused and community conscious,” Sivyer says. The pay-it-forward attitude will take shape in the form of a yearly charity event to benefit the Maple Grove community.

The Buzz on Bourbon

Don’t get caught without some basic knowledge about bourbon, which is enjoying a fresh look from a new generation of imbibers. offerssome talking points:

All bourbon is whiskey, but not all whiskeys are bourbon.

Congress declared bourbon as “America’s Native Spirit” in 1964 and made some requirements.

In order for a whiskey to be bourbon, it must be made in the U.S.; made from a mixture of grain (mash bill) that is at least 51 percent corn; aged in new, charred-oak barrels; distilled to no more than 160 proof; barreled at no more than 125 proof; and bottled at no less than 80 proof.

Most bourbon is made from corn, rye and malted barley.

The origin of the name is a bit cloudy. Some say it is from Bourbon County, Va.

Others think it was from Bourbon Street in New Orleans. Another theory points to the House of Bourbon that ruled France and owned the Louisiana Territory. Even Bourbon County, Ky., gets its hat tossed into the ring.


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