Main Street Santa Monica has become one of the hottest neighborhoods on the West Side. Brick+Mortar has been on the forefront of this revolution over the years.
Brick+Mortar has been the meeting place for groups of friends over the years and has become a home away from home for many.
Brick+Mortar embodies the concept of casual elegance. The menu lets the food speak for itself. It consists of elevated food prepared in an approachable manner.
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Laurent Saussy began his professional career as a chef in Southern California at the young age of 15. He spent countless hours in the kitchens of Los Angeles staples such as 72 Market Street, Jira e, Josie Restaurant, Towne Restaurant, Memphis at the Beach, Cache, and Waterloo & City. Laurent also graced the kitchens of several New York City restaurants such as Bouley and the famous Blue Hill. Moving to Cabo as Executive Chef of Bar Esquina Restaurant was the beginning of another chapter of an intriguingly delicious tale. He built an amazing and delicious menu at Bar Esquina and was one of the keys to success of BRG in Mexico. Laurent is now leading the kitchen at Brick + Mortar and Greenbelt.
DIRECTOR OF OPERATIONS
Leo graduated form the University of Massachusetts with a double major in Business Management and Chemical engineering, he then moved to Los Angeles and began his work in restaurants. Leo was dedicated and passionate about his work and this lead him to open and operate several restaurants including 12th and Highland, Towne Restaurant, Waterman’s and Memphis at the Beach, all centrally located in South Bay. Upon joining BRG he moved to Cabo San Lucas in 2010 to open and operate Bar Esquina. The following year Leo moved back to the States to open and operate Brick + Mortar in Santa Monica.
DIRECTOR OF BAR OPERATIONS
Frankie hales from New York via South Florida. He ran the bar program at Maloney's in Westwood for 12 years between ?? and ?? He was part of the original bar design team of Mastros Beverly Hills.