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Brider, the newest concept from Bryan Dayton and Steven Redzikowski, quietly opened for breakfast and lunch yesterday. This morning, the Platte Street spot was bustling with customers enjoying house-made pastries, farro oatmeal, and bagels topped with lox, hard-boiled egg, and caraway cream cheese (pictured).
Once Brider (which is pronounced Br-i-der, not the French way) receives its liquor license, the counter-service restaurant will open for dinner. “We’re hoping for Monday,” Dayton says, though he notes the official opening will take place on January 4.
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Don’t go expecting Acorn or Oak at Fourteenth (although the meatball and the kale and apple salad are available), this menu is decidedly more casual. Do go looking for hearty, thoughtful eats like roasted vegetable salads and rotisserie meats (try the porchetta sandwich with house-made kimchi). After 5 p.m., family-style plates—including herb-rubbed half-chicken and roasted lamb leg—come onto the menu. The menu is tightly edited and designed to showcase the magic of rotisserie cooking. Taps will pour four craft beers, four wines, four cocktails, and four house-made sodas, as well as one kombucha and one nitro coffee.
One of the most visible aspects of Brider are the pastries. The counter is lined with goodies: Today that meant brownies, apple fritters, kringle, banana bread, mini bundt cakes, and cookies. Pastry chef Michael Conti came from Chicago to man the sweets program. (Order the apple fritter, and you’ll agree that he’s a whiz). Conti has also overhauled Acorn and Oak’s desserts.
Despite Brider’s delayed opening (originally Dayton and Redzikowski were shooting for early November), there’s little doubt that the concept will catch on quickly. That was evident, even this morning.
Brider is currently open 8 a.m. to 2:30 p.m. Once dinner service is added the hours will be 8 a.m. to 9 p.m., Monday through Saturday.
1644 Platte St.