Big Red Cock

Although the term "Gastropub" was first coined in London at the end of the nineties, the definition so accurately reflects Executive Chef Lance Fegen's philosophy of the perfect neighborhood restaurant. A longtime outspoken supporter of serving great food, alongside an interesting and evolving selection of beer and wine, all presented in a casual, friendly and welcoming atmosphere, what else, a 'gastropub!' Fegen and his partner Lee Ellis were ahead of the move to casual—they simply waited for the trend to catch up with their vision. All aspects of the restaurant support the move to casual, which in the spirit of the London-original offers superb food alongside a constantly curated selection of beers and ales, many of which cannot be found elsewhere in the city, all served in a service-without-formality, friendly neighborhood setting. Partners Fegen and Ellis knew they were on the right track when shortly after opening, local media reported, "BRC is the only one (Gastropub) that truly hits the nail on the head of this culinary trend. BRC serves up not only a small but stunning menu of 'pub' food (if a traditional pub were located in the Deep South) but has a rotating menu of craft and micro brews that often can't be found anywhere else in the city. With 28 taps and frequently tapped casks, you won't always find the same beer here twice, but you'll most definitely fall in love over and over again with the finds that Lance Fegen discovers and wags back to the bar."