What is the philosophy of Brio?
Ask me that five years ago, and it might have been "to stay alive", but
that was just because everyone was still calling us Bacchus and thought we only served appetizers. Well, a lot has changed since then, and I think the word is
out that we are serving more than just appetizers. I know a few things are
still as true today as they were four years ago: I love to cook, I love
to entertain, I love to meet great people, and I love the restaurant
environment.
The people... I think it is great that a majority of the people who walk
through the doors are in a good mood, and they are happy to be here. How many
people can say that about where they work? Do you think the guy working at the
DMV can say that about the lady who has been standing in line for 30 minutes
waiting to renew her license on her lunch break? Doubt it. To me it is simple--I am meeting people in their "prime time", whether they are having an
anniversary, a birthday, a first date, or they just got off work and are ready for
a drink and a little relaxing. That's my JOB. I have the place where they go to
spend their free time, and I get an opportunity to make it even better and more
memorable. My buddy Chris proposed to his girlfriend one Saturday night
in the dining room; I prepared a special meal for them, he gave her the ring,
she said yes, what else can I say? Making memories, stories, impressions--all of that is what Brio is to me.
Then there is the food--oh, the food. Now, some people don't like my food, let's
be honest, but that is kind of the point. I like to push the palate a little,
get out of the comfort zone, take a chance. Our menu is a variety of things, but
none of them are boring. If you want comfort you can have a chicken crepe or
bruschetta; if you want something a little more adventurous, try the elk
tenderloin or skate (stingray). I don't want a restaurant where people come and
ask for ranch dressing, not that there's anything wrong with ranch (I love it on frozen pizzas
and french fries), but it is not why we are here. We are here to create food
that has character, flavor, and passion. There are many dining options in Rockford and at most of them
you can find a large steak, seasonal vegetable, and side of potato, but not
here.
What about the staff? Yes--my staff, they are the greatest dysfunctional family
I know. In starting a restaurant I thought staffing was going to be one of the
biggest headaches, and while at times it can be, a majority of the time it is
great. The group of people here at Brio are amazing, they work hard, play hard,
are loyal, and are passionate about what they do. I couldn't do any of it without
them, and love them all (even you Ted).
Last but not least, Downtown Rockford! What a great place to be, so genuine, so
unique, and so full of ambitious, forward-thinking people. I would not want to
be anywhere else, and the future looks even better for this community and I am
glad to be a part of it.
To put it all in perspective, I love what I do, the people, the city, and the
food. Brio is a place for me to express that and to invite others to join me. That's my philosophy.
Paul
