![]() Since he got his first taste in the food industry, he learned that he loved to “fix places up” and be a part of opening the doors to quality restaurants.īlueprint on 3rd’s summer menu offers a fish of the day. Robb developed his love for fresh food after growing up in a tiny Midwestern farm town in Illinois. The growth has simply been from word of mouth and social media updates, which he said has been humbling. Robb said he hasn’t advertised at all for his new restaurant. ![]() You don’t know if everyone is going to remember you or not … it’s been the kind of growth you want,” Robb said. “It’s been an incredible response after really kind of going under the radar. on June 19, with just enough time to offer a full summer menu. “The restaurant is polished casual, where I want to be very unpretentious with our service - yet correct, with no tablecloths and affordable food.”īlueprint on 3rd officially opened its doors at 3000 Third Ave. “I wanted to elevate that, and contribute to drawing people to Pepper Place,” he said. He also knew there was a gap in American eateries in Birmingham. When owner and operator Robb opened Blueprint on 3rd, an American-food brasserie also known as B3, he knew exactly the kind of high standards, fresh food and undeniably friendly atmosphere it takes for a restaurant to be a success. After years in the industry, including 17 years working at Bottega Restaurant and Bottega Café with James Beard Award-winning chef Frank Stitt, it was time Robb gave Birmingham a new restaurant concept. The restaurant will be available for private parties or events on Sundays.Blueprint on 3rd co-owner and operator Dean Robb, left, with chef James “Huck” Huckaby.ĭean Robb is far from a stranger to the food scene. And so, when it becomes just all about the business of it, it’s much less interesting to me.”īlueprint on 3rd will be open dinner only Monday through Saturday from 5 p.m. “You just need to do what’s right and take care of people – understand that what we do for a living is feeding people and enjoying, sharing Southern hospitality with them, and just having fun with it. Main dishes will include a San Francisco ‘Hangtown fry, Shrimp & chicken Étouffée with grits ala Pepper Place, and Carpet bag steak with oysters, asparagus & hollandaise.”Īs Robb steps into this new chapter of his career, he reflects with the BBJ on what has made him successful, and on what’s made him happy: According to the Birmingham Business Journal, “its spring menu this year will include starters such as Cowboy Oyster shooter ala Dikta’s Chicago, Fried mirlitons with shrimp, sausage hollandaise, and Steamed mussels Ponchartrain with wild mushrooms. in Birmingham, Atlanta and Richmond.ī3 will be something of a departure from his previous efforts, keeping Robb close to home and allowing him to tap into his love of 1920s art-deco architecture and his love of refined Southern food. A storied industry veteran, Robb has worked with Pardis and Frank Stitt at the Bottega Restaurant & Cafe, opened DoDiYos Greek Restaurant in Homewood, and has worked as the vice president of company operations at Taziki’s, Inc. Scheduled to open on May 1 st, Blueprint on 3 rd-or B3 as it’s come to be called-is the latest dining endeavor of Dean Robb. And now this one-of-a-kind building has a new permanent resident. ![]() ![]() The bare brick walls, exposed beams, and concrete floors lend themselves to a refined industrial aesthetic that’s distinct to Pepper Place. Since then it has served as the base of operations for Design Week Birmingham in 2015 and occasionally as an event space. What used to be the Birmingham Blueprint Company headquarters had been vacant for several years, until recently becoming part of Pepper Place. When you drive down 3 rd Avenue on the way to the Market at Pepper Place on a Saturday morning, or head downtown for a show and a bite to eat, you may never have noticed the unassuming building tucked between Frontera and Hop City. ![]()
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