![]() ![]() They take part in Santa Barbara’s Sustainable Seafood Program, and were the first business to utilize the Food Scraps composting program. You don’t chase what’s hot…because that always cools.”Ī ‘green’ system of belief, Bennett says Brophy’s follows a more sustainable means of business. “To stay current, you have to meet the customer where they are and you do that with uniform changes, small menu layouts and shifting the music every decade. “We stay current and relevant, of course, but we’re not ‘trending’ – because trending is not timeless,” Bennett confesses. The Brophy name has survived not because they follow industry trends, but because they are humble. Our corporate structures are very much alike, too – creating jobs is very much a part of both the Brophy Bros. Everything is more seamless when you work with someone local. We’ve had a relationship with our Account Executive, Jeff Vinion, for over 25 years. “Culturally, Jordano’s is a perfect fit for us. We’re all in it together.”īennett says they strive to consider and understand the interconnectedness between themselves, the community and their vendors, calling it an extremely interactive partnership. “Sure we serve homemade, New England-style seafood with over 1,000 customers a day, but it’s more about feeling special and that you are part of this experience. ![]() I consider our atmosphere ‘forced interaction.’ Because the restaurant footprint is small, it forces you to interact with everyone,” he says, suggesting that even their double-sided bars coax the conversation on between strangers. Our landmark proximity to the coast means the views are second to none. “I am proud to say that when you come to Brophy’s, you’ll encounter a unique dining experience. They purchase their succulent jumbo shrimp for their extremely popular shrimp scampi from Jordano’s Foodservice and sauté it with white wine, lemon, garlic and a dash of tomato. Not every seafood menu item is fresh from the harbor, though. The real secret is in the thickening – we use a roux, not a cornstarch.” In fact, Brophy’s is so low-key, John even says they’ve been known to give out the recipe. Their award-winning clam chowder – literally made from the same recipe since their inception – has been made by the exact same chef, Sergio Ramirez, who created it almost 30 years ago. When it comes to fresh fish, Brophy Bros.’ proximity to the harbor not only gives patrons amazing views but also a sense that they are dining on fresh-from-the-ocean catches. Bennett estimates that 25 percent of his staff have worked there for more than 12 years. The consistency is in the value and the service, and that all began 30 years ago.” Thankfully, John and his management team don’t have to worry about training new servers very often due to the fun, family-like atmosphere they’ve created and work hard to maintain. “And they remember what regular customers drink. “They remember our customer’s names,” he says. For us, what stands out is the relationship with our customers – both locals and visitors alike,” says Bennett, who juggles ownership of sister restaurants, Benchmark Eatery, Farmer Boy, Arch Rock, and On The Alley in Santa Barbara – other tastes of local culture and simple food blended together to form a distinct dining experience.Īccording to John, a massive piece to their success is their loyal, hard-working staff. The food is good, but we are not a culinary mecca. prepares to celebrate its 30th anniversary, Co-Owner and Director of Operations, John Bennett, says the energy of these restaurants began with a passion for the food, culture and people of the region. ![]() ![]() Run by the Bennett family since 1986, each seaside location offers an idyllic harbor backdrop and literally gives off a non-pretentious, place-to-be-seen vibe.Īs Brophy Bros. With picturesque harbor locations in both Santa Barbara and Ventura, Brophy Bros. ![]()
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