September 27, 2023 • 9 mins
Dana speaks with Italian restaurant owner Brian Brossa from Brossa's Cibo- E- Vino about his business. Thanks to Gallery Furniture and Mattress Mack for sponsoring this podcast. https://www.opentable.com/r/brossas-cibo-e-vino-brenham?ref=1068
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Episode Transcript
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(00:00):
So how did a guy from NewJersey make his way to Brenham to open
up this sweet Italian restaurant after kickingthe owner of the restaurant out so he
could run it. Wait until youhear Brian Brossa's story and Brosa's Italian Restaurant
in Brenham. And I want tothank Gallery Furniture's Mattress Mack for always sponsoring
the Dana Tyson podcast. So Iget to meet this guy and his family
(00:24):
while you're trying to enjoy some friedchicken at Rowers in Roundtop on Sunday there
Fried Chicken Day and JB and Jamieare like, Dana, You've got to
meet this guy. He's got anamazing housemaid pasta just opened up his restaurant
and Brenham. And I'm like,okay, I'll go meet him. And
it's you, Brian. And thatwas pretty cool in itself. But when
(00:44):
you told me you you didn't quitekick the previous owner of your restaurant out,
but you told her that you wantedto take over, I'm like,
but it's such a tough business.Are you crazy? Oh? It is.
It's a wild business. I wouldThere's been multiple times and I think
probably a lot of restaurant tours havecooked and people have said you should open
(01:07):
a restaurant and they and they havewisely said no, no, no,
no, no, that's crazy,that's that's insane. And I said that
a few times over the years ofjust cooking for friends and family. But
you know, in the industry,it's just I don't know. I just
decided to go for it. AndBrenham and the surrounding towns have been have
(01:29):
been really responsive and really kind.So it was when when the other restaurant
was here, Uh, she Ijust really thought. I initially get wanted
to give her a hand hand ifshe needed a hand. I thought,
you know what, let me.I was I was out of the I
was out of the restaurant business fora solid eight months. I guess at
(01:51):
home with my boys and and Ioffered to help. And at the same
time, I said, but Ireally really would love to just open a
restaurant here. And I did notwant to sound just egotistical or or presumptuous
to rude. She said, there'sno chance on earth that she would allow
(02:12):
that to happen because she loves thisold house and she didn't want it to
get beat up the way restaurants canbeat things up. And and and she
said there's no chance on earth.And I said, okay, that's fine,
I get it. Uh. Andthen it gnawed at me. And
then three days later I gave hera call and I said, okay,
I just want to talk to youabout that thing that you said there was
one certainty would not happen. Andthat was it. She giggled and she
(02:35):
said, well talk to me.And that was it. That was it.
It was really cool, and Ijust see, this is what people
need to hear. Just because someonesaid absolutely one no doesn't mean they mean
it. They just mean you haven't. It means you haven't convinced them yet.
Right. That was it. Thatwas it. And then yeah,
and then I was committed to openinga restaurant in Branham. And that's what
(03:00):
helps push me. I was convictedto that that goal right there, and
this was the space. I justloved this little house and uh, and
that's what pushed me. It wasfunny. I slept on it and slept
on I said. I just gota call her back, which is not
me. I absolutely I am thetype of salesman that I would let you
call. I'm not a good salesman. I would let you call me back
(03:22):
if you're comfortable, because I don'twant to make somebody feel uncomfortable. But
I had to give her a call. So and yeah, he's great.
So you saw, Bob and Iwent out there on Thursday and you're on
East Market Street and beautiful little countryhome of a little farmhouse out in Brenham.
And the food was spectacular, thepasta fed acchini alfreda with seafood in
(03:45):
it. And the steak. Myhusband loves making steak. I said,
Bob, We've got to try thesteak. But your desserts, Oh my
gosh. The canoli. Now you'refrom New Jersey and you brought the canoli
shells in from New Jersey. Yes, it's an old over one hundred years,
this uh pastry shop LaRose has beenbeen uh making pastry and cookies.
(04:09):
And it was funny because it's inShrewsbury, and Shrewsbury's the town that my
my Graham, my my dad's momuh lived in. That's where that's where
part of our family grew up in. I thought, okay, this is
very cool to get it from there. And when the box came in when
I started getting my deliveries, Ithought, you know, I want to
take a picture and send it tomy dad because I was super excited about
(04:30):
it. I took I took aphoto of it, and it had the
address and that's he set back,l ol. That's where. That's the
same road that your aunt Stanley,Uncle Stanley and aunt Lynn lived on.
So it's very very close to home. Uh, you know, restaurants.
It's funny. There's this beautiful combinationof trying to get things that are local,
(04:53):
and then you're supporting local people,local growers or local producers, but
then you also have to for me, for me, I like to marry
that with getting things from a placeof origin that you can't get anything else.
Like you can't get you can't getKeyante raffina from any other region except
Keyana raffina in Italy. Same withthese cannoli shells. There's just really they
(05:15):
should. They make great cookies andgreat connoli and and then of course we
make the feeling and uh good,Yeah, we keep it nice and simple.
Where's your energy coming from, Brian? I mean, it's a tough
business and you're happy, you're joyful, You're energetic. I am, oh
man, I think I'm surrounded.I count my blessings and I'm surrounded by
(05:39):
great people. I really am.I have really great support and I've worked
with wonderful people in the past thatI continue to uh just, I continue
to try to emulate and and andand live up to what their expectation of
me is. So and so thatthat's it. I don't, I don't.
(06:00):
I try not to think about anyreason to not be happy. That's
so good. And you know,when you've got the endorsement of now,
when you've got Rowyers at Roundtops endorseendorsement from JB and Jamie, I mean,
I'm telling you what, everything hetouches turns to gold, including you.
He's restaurant royalty. It's it is, it is. I am so
thrilled. Yeah, I'm so yeah. Anytime he comes in, I have
(06:25):
to make sure that my my agame. It reminds me that this is
the plate, this is the thisis you know, but this, this
is the plate that matters the most. And then the next guest sits down
next to him, I'm like,all right, now, this is the
plate that matters the most. Andthat's just the mentality you have to continue
to execute. But it is itis so cool that that he's supportive and
we've got other restaurant tours that arereally that are friendly. It's a good
(06:47):
it's a good group. It's agood group. You are amazing and you
favor him too. You remind mea lot of him. So there's got
to be something in your makeup thatmakes you endure this crazy business and you
make couples, families so happy becausewe go to you and you take care
of everything. You're the ones workingso hard so we can relax and enjoy
(07:09):
some delicious food and a beautiful environment. That thank you so much. That
is that is the goal every time, you know, we try to tell
each other that no matter what ishappening outside of these walls, it doesn't
matter if someone just had their firstgrandchild born or they just got terrible news.
(07:35):
We need to somehow make them happierthan they were when they came in
here. And that's and that's it, and that is the that is the
goal. That it's so simple.The nice part is its simple. I
truly believe, and people will arguewith me to because this is counterintuitive to
what everyone has always said. ButI think people have said it too many
(07:55):
times that you can't please everybody.I think you can. I think that
you can. I think that youcan create an environment and and and to
where everyone can be pleased. Ireally do does it. That's it.
I'm gonna go with that right there. I'm gonna go with that. Brian
tell us where people can find you. Maybe you're on social media so we
(08:16):
can check out your menu. Iam definitely check out social media. Instagram.
I got on Facebook again yesterday,so I do need to be more
aggressive on that. But but Instagramat Brosa's it's Brosa's Underscore, Chibo Underscore,
e Vino, and uh, that'swhere menus will be. We post
(08:37):
our features there and it's b rO s s A bros last name.
I wanted to put that out there. And then a new website is going
to be up in just a littlewhile and I have to give it.
(08:58):
I have to give a shout outto executive chef at Tony's, Kate McClane.
Just she none of this could bepossible without her. She is She's
just an incredible force. And justlike that's my collaborations with her just some
of the most amazing things that I'vebeen able to do in the restaurant field.
So well, Brian, Listen,I love twenty two North Holland in
(09:20):
Belleville, one of the best restaurantsaround with Cody chef Cody. But now
he's got some competition in town becauseBob and I are going to be going
out to you a lot. Wetruly enjoy what you've done, and I
just wanted to find out your story. How you kick out one lady so
you can move in well that youmake it. Thank you, thank You're
(09:41):
too nice. You didn't do it, You're too nice. Listen, the
best of luck to you, andI hope lots of people frequent you and
we'll be seeing you very soon.Thanks so much, Bran, Thank you
again. Bye bye Love
So how did a guy from NewJersey make his way to Brenham to open
up this sweet Italian restaurant after kickingthe owner of the restaurant out so he
could run it. Wait until youhear Brian Brossa's story and Brosa's Italian Restaurant
in Brenham. And I want tothank Gallery Furniture's Mattress Mack for always sponsoring
the Dana Tyson podcast. So Iget to meet this guy and his family
(00:24):
while you're trying to enjoy some friedchicken at Rowers in Roundtop on Sunday there
Fried Chicken Day and JB and Jamieare like, Dana, You've got to
meet this guy. He's got anamazing housemaid pasta just opened up his restaurant
and Brenham. And I'm like,okay, I'll go meet him. And
it's you, Brian. And thatwas pretty cool in itself. But when
(00:44):
you told me you you didn't quitekick the previous owner of your restaurant out,
but you told her that you wantedto take over, I'm like,
but it's such a tough business.Are you crazy? Oh? It is.
It's a wild business. I wouldThere's been multiple times and I think
probably a lot of restaurant tours havecooked and people have said you should open
(01:07):
a restaurant and they and they havewisely said no, no, no,
no, no, that's crazy,that's that's insane. And I said that
a few times over the years ofjust cooking for friends and family. But
you know, in the industry,it's just I don't know. I just
decided to go for it. AndBrenham and the surrounding towns have been have
(01:29):
been really responsive and really kind.So it was when when the other restaurant
was here, Uh, she Ijust really thought. I initially get wanted
to give her a hand hand ifshe needed a hand. I thought,
you know what, let me.I was I was out of the I
was out of the restaurant business fora solid eight months. I guess at
(01:51):
home with my boys and and Ioffered to help. And at the same
time, I said, but Ireally really would love to just open a
restaurant here. And I did notwant to sound just egotistical or or presumptuous
to rude. She said, there'sno chance on earth that she would allow
(02:12):
that to happen because she loves thisold house and she didn't want it to
get beat up the way restaurants canbeat things up. And and and she
said there's no chance on earth.And I said, okay, that's fine,
I get it. Uh. Andthen it gnawed at me. And
then three days later I gave hera call and I said, okay,
I just want to talk to youabout that thing that you said there was
one certainty would not happen. Andthat was it. She giggled and she
(02:35):
said, well talk to me.And that was it. That was it.
It was really cool, and Ijust see, this is what people
need to hear. Just because someonesaid absolutely one no doesn't mean they mean
it. They just mean you haven't. It means you haven't convinced them yet.
Right. That was it. Thatwas it. And then yeah,
and then I was committed to openinga restaurant in Branham. And that's what
(03:00):
helps push me. I was convictedto that that goal right there, and
this was the space. I justloved this little house and uh, and
that's what pushed me. It wasfunny. I slept on it and slept
on I said. I just gota call her back, which is not
me. I absolutely I am thetype of salesman that I would let you
call. I'm not a good salesman. I would let you call me back
(03:22):
if you're comfortable, because I don'twant to make somebody feel uncomfortable. But
I had to give her a call. So and yeah, he's great.
So you saw, Bob and Iwent out there on Thursday and you're on
East Market Street and beautiful little countryhome of a little farmhouse out in Brenham.
And the food was spectacular, thepasta fed acchini alfreda with seafood in
(03:45):
it. And the steak. Myhusband loves making steak. I said,
Bob, We've got to try thesteak. But your desserts, Oh my
gosh. The canoli. Now you'refrom New Jersey and you brought the canoli
shells in from New Jersey. Yes, it's an old over one hundred years,
this uh pastry shop LaRose has beenbeen uh making pastry and cookies.
(04:09):
And it was funny because it's inShrewsbury, and Shrewsbury's the town that my
my Graham, my my dad's momuh lived in. That's where that's where
part of our family grew up in. I thought, okay, this is
very cool to get it from there. And when the box came in when
I started getting my deliveries, Ithought, you know, I want to
take a picture and send it tomy dad because I was super excited about
(04:30):
it. I took I took aphoto of it, and it had the
address and that's he set back,l ol. That's where. That's the
same road that your aunt Stanley,Uncle Stanley and aunt Lynn lived on.
So it's very very close to home. Uh, you know, restaurants.
It's funny. There's this beautiful combinationof trying to get things that are local,
(04:53):
and then you're supporting local people,local growers or local producers, but
then you also have to for me, for me, I like to marry
that with getting things from a placeof origin that you can't get anything else.
Like you can't get you can't getKeyante raffina from any other region except
Keyana raffina in Italy. Same withthese cannoli shells. There's just really they
(05:15):
should. They make great cookies andgreat connoli and and then of course we
make the feeling and uh good,Yeah, we keep it nice and simple.
Where's your energy coming from, Brian? I mean, it's a tough
business and you're happy, you're joyful, You're energetic. I am, oh
man, I think I'm surrounded.I count my blessings and I'm surrounded by
(05:39):
great people. I really am.I have really great support and I've worked
with wonderful people in the past thatI continue to uh just, I continue
to try to emulate and and andand live up to what their expectation of
me is. So and so thatthat's it. I don't, I don't.
(06:00):
I try not to think about anyreason to not be happy. That's
so good. And you know,when you've got the endorsement of now,
when you've got Rowyers at Roundtops endorseendorsement from JB and Jamie, I mean,
I'm telling you what, everything hetouches turns to gold, including you.
He's restaurant royalty. It's it is, it is. I am so
thrilled. Yeah, I'm so yeah. Anytime he comes in, I have
(06:25):
to make sure that my my agame. It reminds me that this is
the plate, this is the thisis you know, but this, this
is the plate that matters the most. And then the next guest sits down
next to him, I'm like,all right, now, this is the
plate that matters the most. Andthat's just the mentality you have to continue
to execute. But it is itis so cool that that he's supportive and
we've got other restaurant tours that arereally that are friendly. It's a good
(06:47):
it's a good group. It's agood group. You are amazing and you
favor him too. You remind mea lot of him. So there's got
to be something in your makeup thatmakes you endure this crazy business and you
make couples, families so happy becausewe go to you and you take care
of everything. You're the ones workingso hard so we can relax and enjoy
(07:09):
some delicious food and a beautiful environment. That thank you so much. That
is that is the goal every time, you know, we try to tell
each other that no matter what ishappening outside of these walls, it doesn't
matter if someone just had their firstgrandchild born or they just got terrible news.
(07:35):
We need to somehow make them happierthan they were when they came in
here. And that's and that's it, and that is the that is the
goal. That it's so simple.The nice part is its simple. I
truly believe, and people will arguewith me to because this is counterintuitive to
what everyone has always said. ButI think people have said it too many
(07:55):
times that you can't please everybody.I think you can. I think that
you can. I think that youcan create an environment and and and to
where everyone can be pleased. Ireally do does it. That's it.
I'm gonna go with that right there. I'm gonna go with that. Brian
tell us where people can find you. Maybe you're on social media so we
(08:16):
can check out your menu. Iam definitely check out social media. Instagram.
I got on Facebook again yesterday,so I do need to be more
aggressive on that. But but Instagramat Brosa's it's Brosa's Underscore, Chibo Underscore,
e Vino, and uh, that'swhere menus will be. We post
(08:37):
our features there and it's b rO s s A bros last name.
I wanted to put that out there. And then a new website is going
to be up in just a littlewhile and I have to give it.
(08:58):
I have to give a shout outto executive chef at Tony's, Kate McClane.
Just she none of this could bepossible without her. She is She's
just an incredible force. And justlike that's my collaborations with her just some
of the most amazing things that I'vebeen able to do in the restaurant field.
So well, Brian, Listen,I love twenty two North Holland in
(09:20):
Belleville, one of the best restaurantsaround with Cody chef Cody. But now
he's got some competition in town becauseBob and I are going to be going
out to you a lot. Wetruly enjoy what you've done, and I
just wanted to find out your story. How you kick out one lady so
you can move in well that youmake it. Thank you, thank You're
(09:41):
too nice. You didn't do it, You're too nice. Listen, the
best of luck to you, andI hope lots of people frequent you and
we'll be seeing you very soon.Thanks so much, Bran, Thank you
again. Bye bye Love
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