Our Chef
Chef Jeremiah Brooks
Chef and Co-owner, Bramble & Rye
The chef
Chef Jeremiah Brooks believes a great dish starts with respect: for the classics, for the ingredients and for the people at the table.
Before Bramble & Rye, he was chef and owner of Hamilton's on Main in Newark, Delaware, where his Pork Wellington was featured in a cookbook. When he and Anthony stepped away from Hamilton's, they believed that chapter was closed. Bloomingdale opened it again.
Why DC
DC felt like home to Jeremiah and his husband, Anthony. When a room in Bloomingdale became theirs to take, they said yes.
At Bramble & Rye
Chef Jeremiah's kitchen is built around Penny, the restaurant's wood-fired oven, with seafood at the heart of the menu.
His menu reflects the city around him: gochujang, za'atar, peri-peri, Creole. For Chef Jeremiah, cooking locally means cooking for DC as it really is, a city made of many places.
Off the line
Home is Jeremiah, Anthony and their dogs Lincoln, Zeus and Rocky. The Hamilton, our charcuterie board, honors the dog they lost.
In his words
Respect the classics, use exceptional ingredients, and add a distinctive personal touch.
— Chef Jeremiah Brooks
Come see what Chef Jeremiah and Penny are cooking.
Reserve your experience