.Front Page


.Student Life


.Science & Environment

.Arts & Entertainment




.People & Places

.Women's Life

.Military Matters





.About Us



by Jenina Singh, staff writer

In the midst of Chinatown’s increasingly thriving art scene, the Brasserie offers a bit of the arts itself, its stained wood floors, antique mismatched furniture, and French inspired music recreating a European café.

Specializing in world wines, the Brasserie carries more than 100 different vinatges with origins ranging from Napa Valley to Argentina, and from Italy to Australia. The red wines are hands down the favorite among most guests, according to Kevi Keenom, a waitress at the restaurant

“ Connoisseurs like the complexity of red wine,” Keenom said, “but the white wines are just as fantastic.”

Eventually, owner Dave Stewart, the restaurant will have 300 wines—both old world and new world.
What’s more appealing than the list of wines is the design of the restaurant. Inspired by the building itself, Stewart, who also owns Indigo and Bar 35, decided to use the three-part building structure to create the wine bar’s three separate themes. Each rooms offers its own feel and comfort.
The courtyard, nestled in the building’s center, is positioned between the main room and back bar. With red brick work and French- style tables, it is a pleasant setting for an afternoon cappuccino or an evening glass of wine.

Clever design emphasizes the ambience with stairs leading to a mock doorway and lit windows of mock buildings.

The back bar, with its fireplace, offers the same comfort and hominess, but with a little more spice. Colorist John Stobbs decided to offset the color scheme with a deep- blue cabinet behind the bar
The Brasserie serves a demographic that enjoys a classic bistro feel; here they can read the paper or grab a bit to eat and relax without the stigma of a bar.

Wine starts at $7 and can get pricey, with the most expensive bottle at $3,000, a 1947 Chateau Lafite-Rothschild, Pauillac, from Bordeaux, France.

The Brasserie offers a variety of meats and cheeses and will eventually offer tapas, small dishes of various cuisines. And Stewart said he is developing a seafood special for Sundays: something for every pallet.


Kalamalama, the HPU Student Newspaper. All rights reserved.

Web site designed by Robin Hansson.and maintained by Christina Failma

Web Counter

Untitled Document