“I think [Covid] reminded me that at the end of the day we’re here to cultivate a culture and community within our restaurants, to take care of our people and support their growth,” says Brittanny Anderson, chef and co-owner of Brenner Pass. “We have a mandate to try and make this industry a better one to work in.”
Early in the pandemic, Brenner Pass was a beneficiary of the Power of 10 Initiative, which gives grants to restaurants to re-employ workers to make meals for needy members of their communities. This helped keep the restaurant afloat as it pivoted to a mostly takeout model, which included “dealer’s choice” three- and six-packs of wine, so customers could expand their wine horizons at friendly prices.
“Keeping things flexible and being willing to change helped us get through Covid and I think you’ll see that reflected in our wine list,” says Nathan Conway, wine director and co-owner. “Our list has grown to be less rigid along regional or conceptual lines.”