How to pronounce “brasse” in English

Dubai is not an easy place.I wanted to be kind of the brasserie guy and do that kind of an experience.

OK? In 2007, we launched a beer called Le Freak which was the first American Belgian-Style IPA thatwas inspired by Hoopla and Chouffe from Brasserie d'Achouffe, and that's been one of our most award-winning beers.We're actually going to taste that beer today which is awesome, very excited for you.

That's kind of how Eleven Madison Park started off.It was going to be a bistro brasserie, but not too fancy.That was how Eleven Madison got its start.

You guys have a very strong voice.I still love the Blue Ribbon Brasserie one for that, too, because it's open until 4:00 in the morning.

One was a very high-end steakhouse concept.And the other one was a more casual seaside brasserie, similar to what The MAINE is, actually.And I remember we were the first ones to sign.

And I had this lunch a while back where I was telling one of my clients about the book, and he pulls out his cell phone.There's a really funny story in this book by Danny Brassell It's called "Always Talking".

If you were playing today as a young Brad Gilbert, you're 24, 25 years old, how would you do?I mean, we're all brassed into think that we'd be good.I mean, obviously, I would have to make some changes, but I still think I could be OK.

or so, and so Bound is going to be episodically releasing some of their work, which purports to be other leakedSo. And there's one coming out in September by Joe Brassey, who's one of the other "Mongoliad" writers

and all of that.And so here you are, a young influential chef doing a New England brasserie.And it's exciting, because there kind of aren't any rules in certain ways.

And he has this great restaurant in New York that he wants to just make into a differentrestaurant because at that time, it was known to be a brasserie, and the food was like Cotede Boeuf , shellfish platters, French fries.

that it will put a smile on your face.So Bill Corbett is the executive pastry chef of the Absinthe Group in San Francisco, which consists of Absinthe Brasserie,the Boxing Room, Comstock Saloon, Harlequin, and a soon-to-be-named new restaurant in Soma.

Cool. Now, so-- Yeah, so now we'll go get you guys some food, the moment you've all been waiting for.Tachibe is the original corporate chef as well, so he's been with us for 30 years, since brasserie opened.Yeah. It's a big family.

Tachibe is the original corporate chef as well, so he's been with us for 30 years, since brasserie opened.One thing that's really exciting that we're doing, actually, at Brasserie, is in celebration of our 30th anniversary, I said we had a big party.

So, people are doing a tribute to her.But when I was taking group with BU, Boston University, we go maybe to one one-star, sometime one two-star, but other than that, I take them to brasserie, bistro, too.

A real Marty? You can see from that very beautiful table, the festive Papel Picado garland behind me, and this delicious margarita in my hand -- Whatgood, it's a Japanese restaurant called En, E-n, Brasserie.