Brisket Southern BBQ & BarEST. 2015

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.

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.

Showcase bar.
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.