08/24/2026
Ever wondered how Brass Bear’s popular tri-tip, shrimp, and chicken skewers got on our menu?
When Lindsay and Seth opened Brass Bear 10 years ago in the Funk Zone, they originally planned to open a b**r tasting room featuring their homemade brews. There was just one problem: the building required them to have a kitchen and serve food, too.
When they couldn’t find a chef willing to take on such a small kitchen, Lindsay—8 months pregnant at the time—stepped up and started cooking. They’d seen even smaller kitchens in NYC, and believed it was possible!
Brass Bear was born out of Lindsay and Seth’s love of traveling and the adventures they had together, and those experiences made their way into the menu, too. Lindsay started cooking the way she did on their backpacking trips: skewering whatever meat and vegetables they had available and cooking them over a campfire.
Just swap the campfire for a commercial kitchen, and you’ve got the beginning of our famous skewers. 10 years later, they’re still one of the things you’ll find on the menu at Brass Bear—and a pretty delicious reminder of where we started. 🧡
