bras·se·rie: a French word for an unpretentious neighborhood restaurant or tavern that serves drinks, especially beer and simple food.
In 1895 a Quaker named Frank Jacob Brown, who had been an adventuresome buffalo hunter, and a Quaker named Thomas Hadley Lewis, who was a college educated man, felt directed to this area of the Gulf Coast (the terms Quaker and Friends are synonymous and used interchangeably).
When Brown and Lewis came upon this area they found land, well drained by Clear Creek, Cowards Creek, Mary's Creek, and Chigger Creek which were beautifully framed with the dense woods along the creeks. Feeling this surely was their "Promised Land," they negotiated with the owner, Galveston banker J. C. League, for a deed of trust, and on July 15, 1895, they recorded the name of the colony at the Court House in Galveston. They named it Friendswood.
"Old World Inspired Wood Fired" The menu is reflective of Jakob's experiences and training as a cook in Europe ~ posing a strong French/Belgian influence mixed with American Southern selections and hints of Asian inspiration. The core of the kitchen is centered around a wood-burning oven in which breads and pastries are made in the morning ... fired up to high heat throughout the day for pizzas and casseroles ... then cooled down to braise and slow-roast proteins overnight for the next day's service.
Products: A lot of time is taken to grow, research, and procure the ingredients we use. Although we feel "farm to table" or other buzz words to describe our restaurant are cliche, we do feel all restaurants should support local farmers, ranchers, and Galveston Gulf/American Coast independent fishermen. In developing relationships with the men and women who actually produce, raise, grow, and catch the products we use, we are able to have full confidence that what we serve you is of the best quality ~ and inspires us to create tasty and beautiful dishes that our team is proud to serve you. Availability of product dictates our menu. As products go through seasons ~ so do our selections.
Wine and Craft Beer Program: Come sit at the bar, on the patio, or in our wine lounge to chat it up with friends and family. In true Brasserie form, we offer a selection of 12 American craft beers on tap, and small label craft beers from Belgium, England, and Germany in bottles. The wine program is set by a tasting committee. Instead of a traditional wine menu organized by region or grape, we have chosen wines by palate profiles broken down into categories which we feel go well with our menu. We taste every two weeks and replace wines with new finds as their vintages run out of stock. The cellar is made up of 42 bottles. We have 4 palate categories of whites, not including sparkling wines, and 4 palate categories of reds. Each category has 5 wines of mixed pricing levels and each category has a wine by the glass.Co