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  • Impressive all around, but I expected nothing less when you pull some of Cleveland's best entrepreneurs, chef, GM and brewer together. The building is stunning, the atmosphere has a great vibe both during the day and evening, the food was on point for Chef Nick Frate, and the entire staff - from Mike the GM to the bartenders to the wait staff, bussers, hostesses and everyone in between - were hospitable and fairly efficient for being 'just open.' I was there for lunch with two friends on opening day and had the french onion soup and Fork and Knife Brisket. The french onion soup is some of the best I've had, and I enjoyed the brisket very much. The brisket has diced pickled veg on it and it can be a bit spicy. So if you are not into a little heat, ask for it on the side. Brett was our server and he was excellent - great personality and good service. I was there again with a group of 18 for opening weekend Saturday night and had the chip and dip. EXCELLENT and creative presentation. Friends had everything from the Avocado Toast, Quinoa salad, Beet and Blue salad, Caesar with skirt steak, Ahi tuna nachos, the pretzel, mac and cheese and everyone loved everything. Eve was our server and she was outstanding; she is very friendly and was patient with our large table that took awhile to actually sit and order. Unfortunately, I am not a beer drinker but those that had the BRIM brews enjoyed them. Thumbs up Larry! I had the Cidergeist and loved it. Headed back there again this week a few times for various dinners w/ friends and can't wait to help BRIM show off what a GEM it is. Congrats to all involved!
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