Brick Walk Tavern Finds Its Groove Amid A Pandemic
There is no denying the challenge put before us and the uncertain future that continues to taunt us due to COVID-19. Restaurants, especially hard hit, have had no choice but to reinvent and re-evaluate and adopt a new norm for a new day. Brick Walk Tavern, Fairfield’s own chef-driven restaurant and bar, opened in the fall of 2018 in the town’s popular Brick Walk neighborhood. The pandemic became their time to shine and reach an audience they had been struggling to reach after the restaurant’s honeymoon stage came to an end.
With sleek new construction and a more modern vibe compared to anything on the block, Brick Walk Tavern swooped into town with a style, sensibility, and menu all their own. The restaurant’s opening phase included a marketing and social media campaign and initial media attention, which helped introduce the restaurant. Chef and Managing Partner David Snyder quickly earned a reputation for his elevated comfort food and global influences. Simultaneously, the restaurant’s image took on a more sophisticated, “special occasion” destination persona. Even with its hovering mixed perception, Brick Walk Tavern garnered the “Best New Restaurant in Fairfield County” award in 2019 (Moffly Media – Best of the Gold Coast).
“The award reinforced that our food concept and quality hadn’t gone unnoticed,” recalls David, “But I knew all too well that any accolade in this business was only as good as the next and that the reality of us basking in its glory would be short-lived.”
Photo Cred: Noah Fecks Photography
Brick Walk Tavern continued attracting new customers and developing a loyal following but struggled to consistently fill both dining rooms and the bar. David, and his partner Ted Vincent, were still considered the new guys on the scene, and neither of them brought a clientele with them as Ted was a newcomer to the industry, and David’s customers were rooted in Westchester County. David stayed true to his food philosophy, confident that his dishes and the restaurant’s stylish neighborhood vibe would find its audience even in a saturated restaurant market. These challenges seemed so real – until COVID-19 came in like a lion.
“From the beginning, we were on the side of the customer. After the full shutdown lifted and the first opening phase was announced, we took our time preparing to re-open. The safety of our staff and our customers became a priority. Applying all the mandated PPE and sanitization practices could not be rushed,” said David, of the restaurant’s decision to re-open with take-out and delivery shortly after neighboring restaurants had already opened their doors. “We re-opened when we were comfortable, and after I had time to create a menu that would not only travel well, but that would still be in keeping with my food philosophy.”
The restaurant’s signature comfort food remained at the forefront, albeit with a more family-style and heartier approach. With a flair for Italian cuisine, David’s Sunday gravy with sweet Italian sausage, meatballs, and braciola over pasta and an over-the-top veal parmigiana soon found their way on dinner tables throughout Fairfield. Fall-apart BBQ brisket with mac and cheese and even a lavish “get it while it’s available” surf and turf would pop up as daily specials.
Photo Cred: Noah Fecks Photography
“We were struggling right along with everyone else, and money was tight. We had to do everything ourselves, which included promoting the fact that we were open and letting people know about our menu offering. I got into major PR mode and took hold of our social media. I posted every day, often a few times a day, with the dishes I was preparing. We had followers, but I knew that wasn’t going to be enough.”
The next support system Brick Walk Tavern found came unexpectedly. Fairfield County Local Curbside, Takeout & Delivery Restaurants, a hyper-local group Facebook page created to connect restaurants with consumers. They help to communicate restaurant hours, offerings, and news. Most importantly, the restaurants’ new operating procedures and the consumers’ new dining needs. While local news outlets were going crazy with creating restaurant lists, page creator Kristyn Golier provided a public platform for restaurateurs and chefs, and even consumers, to share their “live” information.
Brick Walk Tavern’s food and David’s enticing commentary soon became a Fairfield County Local Curbside, Takeout & Delivery Restaurants page fixture. His dishes were visually satisfying, translating to a social media dialogue and connecting to a whole new audience.
“I truly connected with people and became a part of this community, talking with people who appreciated the quality and creativity of our food,” says David, “For the first time in my career, I have embraced this front of the house role. While I always knew social media had become an integral part of marketing a restaurant, this experience has not only reinforced that, but I believe it presented an opportunity for the restaurant to finally connect with a broader audience who understood our food, or at the very least, were excited to try us.”
Photo Cred: Noah Fecks Photography
Today, amid a shifting and hopeful future, Chef David Snyder has revamped the restaurants business model, adopting much of what the pandemic dictated, including a daily changing menu (with consistencies), cost control, and low inventory. Meanwhile, continuing to create sophisticated but approachable dishes, bridging the gap between upscale fare and “tavern.”
“The word ‘tavern’ to me exemplifies the place where people gather – not the food portion. Brick Walk Tavern is that place where people gather over great food.”