Corey Bousquet, former Long Islander and owner of The Brick, began his work career in the restaurant and hospitality industry during his teenage years. “I worked in my first restaurant when I was 13 and under their leadership I was inspired and motivated to have my own establishment one day."
Fast forward to present day, Corey's passion and understanding of the industry has lead to his first ownership experience in The Brick, a farm-to-table style restaurant that prides itself in giving guests an at home around the dinner table, sharing food with family and friends experience.
"I want our guests to feel like The Brick is a place you can gather with family, friends and co-workers ... maybe after a long day of work or week ... feel welcomed and be casual as if you were relaxing in the comforts of your home," explained Bousquet.
And to make sure he delivers on that sentiment, Bousquet has paid attention to all of the details. From visits to local farms for the freshest of ingredients, to collaborating with James Beard Award recipient Chef Allen Susser to hone The Brick vision and to painstakingly finalize the layout and design elements for the space, including the last minute addition open of the signature brick oven ... Bousquet has thought of it all.
“I wanted to combine this natural style of cooking with an open kitchen design, allowing my guests to become part of the dining experience and see the product from start to finish and decided near the end of the process that we were going to make the brick oven visible to guests”
His goal in the farm-to-table market is simple, “I want to use the freshest of local ingredients and present them to our guests in a familiar, home cooked fashion."
Corey Bousquet can be reached at email@example.com