Established in 2015 as the region’s finest fulfillment of the promise of refined farm-to-table dining, Brick Farm Tavern has continued its progression to realize the pledge to support the native fresh food community. The Tavern sources meat from its own Double Brook Farm in Hopewell Valley as well as fruits, vegetables, grains, flours, dairy and edibles from local farming partners, and, finally, seafood from Local 130 Seafood.
A new Managing Partner has joined the ownership team of Brick Farm, and he brings a lifetime dedicated to fresh food with him. Richard Moskovitz, most recently a Regional Director Of Operations for Starr Catering Group, brings over 25 years of culinary expertise in various dining environments, including cultural centers such as the Barnes Foundation, Philadelphia, Pennsylvania; Clark Art Institute, Williamstown, Massachusetts; New York Botanical Gardens; and Grounds For Sculpture, Hamilton, New Jersey. Richard also has extensive experience as an Executive Chef, including Restaurant Nora in Washington, D.C., one of the country’s first farm-to-table enterprises.
“Authentic farm-to-table dining is an art that few establishments project as well as Brick Farm, and I’m proud to join the group of dedicated individuals who are simply the best in the industry,” says Moskovitz. Moskovitz’s priorities to bring Brick Farm to the next level of excellence began with a new Executive Chef, the addition of more accessible menu options, a bocce court to keep the atmosphere festive, happy hours and much more. An emphasis on private events is also on Mr. Moskovitz’ s strategy to further elevate Brick Farm’s position as the "go-to" culinary setting in the region.
The new Executive Chef is Max Hosey, a graduate of the New England Culinary Institute in Burlington, Vermont. Max also brings many years of excellence in culinary experience, including pursuits at Town Hall in San Francisco, California; Manrasa Restaurant (Three Michelin Star Restaurant) in Los Gatos, California; Michael Mina Restaurant (Two Michelin Star Restaurant) in San Francisco, California; an international chapter at the prestigious Ivy Restaurant in London, England; and Patrick Guilbaud (Two Michelin Star Restaurant) in Dublin, Ireland.
Coupled with the existing beverage program featuring curated wines, local craft beers and artisanal spirits, which are reflected in the seasonal cocktail menu, the restaurant has the unique distinction of having beer from on-premises brewer, Troon Brewing, as well as spirits from on-premises distillery, Sourland Mountain Spirits.
To learn more about Brick Farm Tavern, please visit http://www.brickfarmtavern.com
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