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15 Minutes with Brook Reitz

Photography Kirk Chambers Squire Fox; Olesea Vetrila; courtesy of Brooks ReitzPhotos 6Issue MARCH 2022
Staying Fit: “Last summer, I did my first half-Ironman: a grueling 1.2-mile swim, 56-mile bike ride, and half marathon.”Getting Saucy: “We work with a small family farm in California for our olive oil. We use it as a finisher for veggies or to flavor soups and stocks.”Hot Take: “I was gifted this pizza oven from Ooni and Williams-Sonoma. A goal for 2022 is to start making my own wood-fired bagels.”Good Read: “I read the New Yorker cover to cover. The article topics are so interesting and always throw me down a rabbit hole.”Dish It Out: “We were raised with beautiful, indestructible Armetale plates. They look like pewter, but aren’t nearly as expensive.”Brooks Reitz has co-founded multiple local restaurants, including Leon’s Oyster Shop, Little Jack’s Tavern, and Melfi’s (pictured).

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15 Minutes with Brooks Reitz: What’s next for the restaurateur and founder of Jack Rudy Cocktail Co.
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