Staying Fit: “Last summer, I did my first half-Ironman: a grueling 1.2-mile swim, 56-mile bike ride, and half marathon.”
Getting Saucy: “We work with a small family farm in California for our olive oil. We use it as a finisher for veggies or to flavor soups and stocks.”
Hot Take: “I was gifted this pizza oven from Ooni and Williams-Sonoma. A goal for 2022 is to start making my own wood-fired bagels.”
Good Read: “I read the New Yorker cover to cover. The article topics are so interesting and always throw me down a rabbit hole.”
Dish It Out: “We were raised with beautiful, indestructible Armetale plates. They look like pewter, but aren’t nearly as expensive.”
Brooks Reitz has co-founded multiple local restaurants, including Leon’s Oyster Shop, Little Jack’s Tavern, and Melfi’s (pictured).
The F&B veteran and founder of Jack Rudy Cocktail Co. talks “A Small and Simple Thing” and an upcoming fashion line
