The team behind RiNo's Acorn and Boulder's Oak at Fourteenth, Steve Redzikowski and Bryan Dayton, launched a third venture, Brider. A rotisserie-centric fast casual concept, the 3,400 square foot breakfast, lunch, and dinner spot is located at 1644 Platte Street in the Nichols Building, which is also home to Galvanize.
Chef Steve Redzikowski brought on pastry chef Michael Conti to create the morning pastries at Brider. Guests will find scones, sweet breads like banana or pumpkin, cookies, pretzels and more. But breakfast, served until 11 a.m., also brings egg sandwiches on muffins, farro oatmeal, and a Nutella & banana panini, among others, plus fresh squeezed juices and a full coffee bar crafted with Boxcar beans,.
A soup, salad, and sandwich menu is available from 11 a.m. to close. This is where the the Rotisol oven, imported from Chelles, France, starts to show its influence in dishes like the porchetta sandwich, the roasted chicken banh mi, and the roasted lamb sandwich. Lighter fare like the baby kale and apple salad and roasted sweet potato and avocado salad, plus a tortilla soup rounds out the offerings.
After 5 p.m. a rotisserie and heart oven menu is added to the mix, bringing diners dishes like the oak meatball with broccoli rabe pesto and polenta and the rotisserie lamb leg, served with an Indian flair alongside tikka masala, jasmine rice, and coconut or with a Greek twist with feta cheese, tzatziki, harissa, and couscous.
The beverage program, curated by owner Bryan Dayton, features 18 pull taps offering beer, cocktails, wine, house made soda, Happy Leaf Kombucha, and Boxcar Roasters nitro-tap coffee. Each of the four cocktails on tap feature a different spirits and the four wines offered in the same system split two and two between white and red.
The space, which can seat around 80 guests with an additional 32 on the upcoming patio, was designed by Arch 11. Repurposed oak in the ceilings and tabletops, a marble quartz stone service counter, and classic butcher blocks set the tone of the interior, accented by grass green elements. Floor-to-ceiling sliding windows provide an indoor-outdoor feel when the weather permits.
Guests can order at the service counter, or opt to grab-and-go from one of the restaurant's display cases. Dinner is not yet available, but that will start on Monday, pending the liquor license. Once that is final, Brider will be open all days but Sundays (and holidays) from 8 a.m. until 9 p.m. By spring, the team plans to go to a seven days a week schedule.