Seven years ago, on the Ohio river, just east of downtown Cincinnati, Joby Bowman and Michael Shields opened BrewRiver Gastropub. BrewRiver was the first gastropub in the city and the first restaurant to serve craft beer exclusively. They also built a reputation cooking with local craft beers. Both Michael and Joby have worked in New Orleans for Emeril Lagasse, with Michael spending siz years in the kitchen learning from the internationally known and beloved chef. Their time spent in New Orleans learning the art of creole cooking paired with their love of craft beer was the inspiration for what became their culinary signature at BrewRiver.
The BrewRiver philosophy is based on a fully scratch kitchen, pulling from local ingredients and using local artisan purveyors. We believe that catsup should be made from scratch in our kitchen and that pickled should be brined in our custom spice blend to create unique flavors. BrewRiver even ferments our own kimchi for our signature kimchi tartar sauce, elevating the flavors of the humble burger. BrewRiver prepares all food at the time it is ordered. This may take a little more time, but we think it is important for food quality and taste and we think our guests are worth it!
We couldn't be more excited to be Sonder Brewing's food partner! Sonder's philosophy of uniquely crafted beers pairs perfectly with BrewRiver's culinary vision. We can't wait for you to experience our food cooked and paired with Sonder Brewing Beers.