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Q & A with Chef Brandt on Cleveland.com

By Grant Segall, The Plain Dealer

 

Brandt Evans has two very different views of our town from his Blue Canyon on a Twinsburg hilltop and his Pura Vida on Public Square.

Can Cleveland cook?
Cleveland is an unbelievable food town. You’ve got 30 unbelievable chefs pushing the limit. I love that. Competition is healthy.

We have to tip our hat to the forefathers. Paul Minillo was pushing the envelope. Zack Bruell was doing confit before half the nation knew what it meant. The customers have gotten educated quickly. They know what they want, but they’re willing to experiment, especially if they have a relationship with the chef.

Can Cleveland scrub and peel?
I’m tapping into Tri-C culinary next door and hiring students. They’re my best employees. I’m a CIA [Culinary Institute of America] grad, and Tri-C kids have a better work ethic than anyone. The instructors aren’t pumping them full of dreams. They’re telling them the reality of working in a restaurant.

Rear Full Interview Here