About our rating systemIn France a brasserie is an informal restaurant serving simple, hearty food. The food here is certainly hearty, but the team at the Brasserie has been on the cutting edge of the farm-to-table movement for years now, and that is anything but simple. Chef Dean Max, an innovator when it comes to locally sourced and organic sustainable food, has been honored by the James Beard Foundation in New York for his many culinary efforts, especially on Grand Cayman.
The Brasserie grows its own herbs, greens, and vegetables in its organic garden adjacent to the restaurant. (Ask your server for a tour.) The result is wonderfully fresh food and creative menus—there's a new one every day—where greens and vegetables don't take a back seat to the protein. You'll find delicate julienne carrots and summer squash between layers of tenderloin or local seafood. Fish are freshly caught by one of the two boats owned by the Brasserie. Ocean-to-table delights include yellowfin tuna, mahi mahi, red snapper, and the huge, local wahoo, a fish that is often overcooked, but not here. Local chicken, eggs, and artisanal cheeses compliment these offerings, making this menu a delight for all tastes.
If you want to splurge and are feeling adventurous, put yourself in the hands of Executive Chef Joe Mizzoni and choose "The Random Acts of Cooking Tasting Menu" for CI$70. Five courses are chosen for you, each a surprising delight in textures, and tastes. Add CI$30 for wines pared with each dish. Finding just the right wine is left to Manger Corey Blohm, an inspired sommelier sure to enhance the extraordinary experience of eating at the Brasserie. You can see the climate controlled wine room from the dining room where high ceilings, dark wood, and overhead fans evoke a colonial feel.
But don't wait for the weekend to go to the Brasserie—it's closed. It has thrived in the midst of the business district since 1997, serving lunch to investment bankers, among others, with a favorite Friday night winding-down happy hour at the outdoor bar. The Wicket Bar sits next to the restaurant surrounded by greenery in Cricket Square. Dinner goers are a highly varied crowd of international foodies, residents, and tourists.
If you want to splurge and are feeling adventurous, put yourself in the hands of Executive Chef Joe Mizzoni and choose "The Random Acts of Cooking Tasting Menu" for CI$70. Five courses are chosen for you, each a surprising delight in textures, and tastes. Add CI$30 for wines pared with each dish. Finding just the right wine is left to Manger Corey Blohm, an inspired sommelier sure to enhance the extraordinary experience of eating at the Brasserie. You can see the climate controlled wine room from the dining room where high ceilings, dark wood, and overhead fans evoke a colonial feel.
But don't wait for the weekend to go to the Brasserie—it's closed. It has thrived in the midst of the business district since 1997, serving lunch to investment bankers, among others, with a favorite Friday night winding-down happy hour at the outdoor bar. The Wicket Bar sits next to the restaurant surrounded by greenery in Cricket Square. Dinner goers are a highly varied crowd of international foodies, residents, and tourists.
Buying breakfast, lunch, or a snack at the market, also next to the restaurant, is another way to get a taste of Brasserie's cooking. You can eat at a bistro table or take it with you to the beach, or on a sail.
