Brassica is Expanding!

Welcome to Brassica's Expansion into the former Dogwood Space in Jamaica Plain!

(Yes, with your support we GET to stay in this neighborhood with you all for another 15 years - and right next door!)

We are Brassica Kitchen and Café -- a popular, award-winning, neighborhood restaurant at 3710 Washington St. in the heart of Forest Hills. Over the past 9 years, we have driven our success through a powerful combination of innovation and inclusivity. We’re a family-owned restaurant that believes in the creative guest “experience” combined with a “people-first” perspective.

Who we are?

Jeremy (Jay) Kean is the executive chef of the Brassica team. As a history buff, his cuisine is inspired by researching and combining thought processes and culinary migrations from around the globe. His professional success revolves around his tasty and thoughtful cuisine which he enjoys educating as much as creating. He's been nominated for a James Beard award and was the winner of Guy's Grocery Games, along with many local awards - but he hates when we tell people. ;)

Philip Kruta, co-chef and project manager of our expansion, began his career as a pastry chef and moved into savory cooking, partnering with Jay in the early days of Whisk. Using his background as an artist, designer, and builder, he helped create Brassica’s warm, welcoming, homegrown atmosphere with his own hands, building many of its staple fixtures. His ambition is to curate a brand new space where chefs can learn and be inspired.

Rebecca Kean, COO/CFO and "Everything Admin", began her career over 25 years ago in the front-of-the-house, and has used her many customer oriented skills to help create the unique, fun, and honest service style at Brassica. Self taught, her passion is running the business by day and working the floor at night, while nurturing her FOH team (and likely driving them a little nutty).

All of our dreams have been to change the industry for the better by supporting fair, livable wages for the whole team; a place to learn and discover who we are; to nurture a family away from home for staff and guests alike; and to have a BLAST doing it!

BUT, having enjoyed so much success and support from our community, we are extremely limited by our physical space at 3710. Our 32-seat restaurant is often at capacity and our kitchen is too small to accommodate our growing staff and their ambitions: they want to develop new menus and systems to apply their skills and advance their careers & we want to continue to support them. Our limited space precludes that... so we are EXPANDING!

Our goal is more space for our guests, more jobs for our local community, and of course, to continue to educate and entertain. We have spent the last decade in Forest Hills focused on our creativity and we are stoked to use this creativity to design and launch - from scratch - a welcoming, spacious, 90 seat family restaurant with all the lovable classics and continued innovation you have come to love and trust. (Just in a larger and newer space.)

So... why do we need to raise this money and how will we use it?

Right now, we have the opportunity to employ our winning approach for a major expansion that will benefit our customers, our staff, our community, and our industry.

But the former Dogwood space is very outdated and needs a lot of remodeling to make it our new home. From design to demo to decoration - this project isn't cheap. We are committed to building the same approachable atmosphere you love about our current space with new highlights and features, such as, a private event room, PIZZA, tap beer and wine, and so much more. All funds will go directly to this buildout. Simply put: the more money we raise, the more creative and innovative we can be - and the faster we can open our doors!

When do we expect to open?

Spring of 2025.

How will these funds be used?

Rebuilding a wood fired brick oven for pizza and bread

Purchasing a “True” Hobart mixer to make our incredible doughs

A beer and wine tap system to finally have DRAFT beer

Self-cleaning fryers to maximize product quality and minimize waste

Energy efficient ovens that use less gas and are better for the environment

Expanded cold storage to grow our upcycle and fermentation programs leading us even closer to zero waste

Cool serving ware and art for the dining room

....and more....

We're excited to show you real-time updates on social media!

How else can you support us?

If you like what you see, please share with your friends, tag us, come hang with us, and spread the word.

We're excited to keep you all updated on the project through pics, videos, and our progressing story on social media, and our website - coming soon!

We love what we do and where we do it and truly are stoked to be doing it with YOU!

Thank you for all of your support and love. (We love you too.)

The Brassica Team

(and owner-team: Rebecca Kean, Jeremy Kean, Philip Kruta)