Owner Operator / Brew Chef / Bartender / Dishwasher
1 Culinary + 4 Brewing Certifications + 27 Yrs Restaurant Experience = One Hell-of-An Alehouse
To say that I grew up in the restaurant business would be a slight understatement. As the story goes, I was almost born in the pizzeria my dad owned some forty-plus years ago just
outside the "Big Apple" (New York City). As an independent Chef/Owner, he was tough as nails behind the cooking line. First in and last out, he got the job done. He is a true master
of traditional cooking techniques and taught me, by example, how to prepare the classics. Passion for the craft and respect for this man are the humble foundation of what fills the plates
and proper pint glasses at my alehouse today. So raise a glass to the blood, sweat and tears it took to make The Brew Kitchen Alehouse a reality.. I look forward to
sharing a meal and raising a glass with each and every one of you! Cent' Anni, Salut, Cin Cin, Slainte, Prost, a Votre Sante, Skol, Pura Vida, Kippis, Kampai, Yung Sing, Bottoms up, CHEERS!!!
THE CHEF'S FOOD PHILOSOPHY
At The Brew Kitchen Alehouse, there's only one way to do things - the right way. Chefs in Southern California have access to some of the best free range poultry, livestock, line caught
seafood and organic produce available anywhere in the world, yet a large portion don’t take full advantage. I realized a long time ago that if you want true flavor in today’s cookie cutter
world, you have to create it yourself. I am a huge fan of traditional cooking techniques and refuse to BASTARDIZE natural processes that highlight and accent the true flavors of the raw
products we use. With that said, we make every effort to source our ingredients conscientiously and only purchase the best quality we can get our hands on. Our dishes at the Brew Kitchen
are based on the wants and needs of our local neighborhood but at the same time casually celebrate the lost art of comfort foods you might find on your grandmother’s kitchen
table (If you had a Sicilian Grandmother like I did). For example, our dough is mixed daily from a proprietary blend of flour and fermented up to 48 hrs. before we stretch your pizza, we
grind our own meats, we stuff our own sausages & our stocks and sauces are started from bases that are made from scratch. At the end of the day, all I am trying to do is preserve
family tradition by serving the most flavorful foods I know how to prepare. As our guest, you are the one who will ultimately decide how good we really are and tell your friends to
try us... And that's all that matters to me.
Chef Joe Maggiore will sauté, braise, bake, fry, cure, pickle, ferment, or smoke any ingredient that comes to the kitchen with integrity - The philosophy is simple: use farm fresh ingredients to create a handcrafted menu that is flavor forward.
Our menu is written seasonally, the prices are reasonable & our service kicks ass...
All we ask is that you try us once and you'll know whether or not you have found "Your New Favorite Place".
We are excited by the guests that try us for the first time and humbled by those who return again and again.