Brisket is located in the heart of Zurich's business district.
We made a trip down to Texas, one of the heartlands of Southern BBQ and spent several weeks testing out some of the best spots around. With our newfound experiences, we came back to Switzerland and sent over our American head chef to study the art of Southern BBQ. At that point, we ordered a custom-made Smoker from Dallas and had it shipped over to Zurich. We called her "Dolly" and she is the heart and soul of our restaurant.
Brisket is located in the heart of Zurich's business district, which is a newer part of the city with taller buildings and a more industrial neighbourhood. The location of Brisket was previously a factory that was used for ripening bananas. Thereafter, the venue was converted into a nightclub with two floors, a large showcase bar and 2 terraces with complete seating for around 100 people combined.
Brisket is Switzerland's very first and only Southern BBQ Restaurant, which we opened in May 2015. We've had a passion for American food since first traveling to the States a couple years back. We made a trip down to Texas, one of the heartlands of Southern BBQ and spent several weeks testing out some of the best spots around. With our newfound experiences, we came back to Switzerland and sent over our American head chef to study the art of Southern BBQ. At that point, we ordered a custom-made Smoker from Dallas and had it shipped over to Zurich. We called her "Dolly" and she is the heart and soul of our restaurant.
Brisket is our second restaurant that we opened up, The Bite Gourmet Burger Restaurant was our first, Yardbird Southern Fried Chicken was our third and final.
(Prices listed here are estimates only & are subject to change)
Does this include catering fees?
Estimated Price Per Head
from $80 to $120
Each inquiry needs to be looked at individually in order to find out the customer's needs and requirements for their event. For that reason, it's difficult to blanket the costs, so I have a provided minimum and maximum values that we have used in the past.
Celebrations Hosted Here Since
Indoor Venue Space Only
Client Must Use The Catering Provided By The Venue
Provided By Venue For Fee – You Must Use The Venue For All Alcohol Services
Martin, the head bartender at Brisket makes his own homemade bitters, which he uses for his house cocktails and special creations. Ask him to tell you a joke, he's got a million and one kicking around.
When you first walk into Brisket, you notice first the restaurant is furnished with very unique, handmade tables with beautiful, warm colours that match a contemporary style Southern BBQ house. At Brisket, there is a huge showcase bar that has room for several bartenders to create cocktails at the same time, and additional seating at the bar for about 15 people. There is also a lounge/chill out area with antique leather couches and a very cozy corner to get lost in for hours with your drinks. Remember, we serve you! So there's really no reason to get up during your time with us ;) Brisket also has low lighting fixtures that are a mix of warm Edison bulbs, hanging mason Jars, and also bottles of Ron de Jeremy Dark Rum that have been turned into Lighting fixtures.
The team at Brisket is relatively young, our head chef is 29 years old, the owners are between the ages of 32 - 34 years old and the service and kitchen staff range between 24 to 41 years of age. In general, we're quite a young group of people who not only work well together, but we also have fun on the job. I think our guests can see that, as the atmosphere at Brisket is very relaxed, casual dining with lively, upbeat music. When we're not listening to old school hip hop, you can hear a lot of personal tastes hit the music system: from Rockabilly to alternative rock and rap.
The great thing about the restaurant is that there is a lot of natural light pouring in through the floor to ceiling window panes that lead out onto the terraces as well. There are two terraces, the larger one at the back seats 60 people, the smaller one at the front seats another 40 covers. A huge upselling feature is that the full-scale windows open up completely, so even when sitting inside, you've got the warm summer breeze passing through as you dine.
A lot of love and passion goes into everything that we do. We have a diverse list of cocktails on our menu that are all house creations, which we update seasonally. Nothing leaves our kitchen unless it's passed the quality control tests from our Chef. Quality stands at the forefront of what we do and what we serve our guests. However, the atmosphere and the spirit of a restaurant is nearly as important, so it's something that's very near and dear to the heart. Design:
The design concept behind Brisket is a combination of “smokehouse” meets a rustic Williamsburg restaurant. The colour palette is comprised of dark wood, earth tones and green accents using fresh plants.
Since Brisket’s menu features smoked meats, the interior design concept is something that really fits hand in hand, since it is built around burnt wood accents. To balance out the deep orange and bronze tones of the wood, we use more neutral, unexpected materials to create a contrast, such as the light brown of a burlap coffee sacks that line some of our walls, or newspapers which have been plastered on the walls as well. Standout Venue Features:
Smoker in-house that can hold up to 500 portions of meat.
A retro chandelier that lines our staircase leading to the bathrooms downstairs.
Two terraces at opposite sides of the restaurant, so no matter what time of the day, the sun will be shining on one of them.
Chill out lounge area with seating up to 10 people.
Hand-crafted wooden table suspended from the ceiling, which seats up to 25 people. This table is made out of Douglas Fir and is sourced locally here in Switzerland.
A range of handcrafted tables that are completely unique designs, all wood is local as well.
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