Brick & Vine Restaurant opens in Red Brick Store

by Dan Holland

Passersby of the historic 1857 Red Brick Store building, located at 8903 Brecksville Rd., will take note of a recent name change. The locale, which previously housed Carpe Raci, reopened July 25 under new ownership as Brick & Vine Restaurant.

Brecksville residents Killian and Terry Fischer, who had been searching for a restaurant location in their hometown for a number of years, retained Head Chef and General Manager Michael Flaherty, along with a majority of the staff.

“I came on board here in January 2024 as the chef, when it was Carpe Raci,” Flaherty explained. “It was 750ml wines for about eight years prior, and the previous owner decided at some point that she wanted to implement more of a restaurant concept. So, they made the switch in September 2023, and it got to the point to where they felt they needed more leadership in place as it was ramping up a little more than a wine bar concept.”

“Further down the line, Terry and Killian purchased the place, as this popped up right in their backyard,” he continued. “And, it was a perfect situation and very serendipitous. So, with the whole staff and myself, they wanted to keep everyone on board and keep things going the way there were and the direction it was moving.”

The menu, which switched from Italian cuisine to modern American fare, contains all gluten-free options.

“Killian and I have been looking for a business to buy for four to five years,” explained Terry Fischer. “We considered a restaurant to buy; we needed a few things to fall in place, and this business has a staff in place with a proven track record of running a successful business. Another big factor for us is that we’ve always wanted to be deeply rooted in our community. “Killian and I have been together for 18 years, and we’ve always wanted to be able to have a positive impact, and owning a restaurant gives us that unique ability.”

Offering a wide variety of menu choices and developing a gluten-free menu were two important considerations.

“Being gluten-free was a big passion of Michael’s in our conversations,” said Fischer. “I’ve been active in speaking with our customers, and a lot of our customer base wants the gluten-free menu. So, going to the 100% gluten-free kitchen was a big change.”

The menu continues to evolve over time, based on customer feedback, said Flaherty. Quality ingredients are a key element in all dishes, he added.

“Everything is fresh, whether it’s fresh seafood or whatever; we don’t have any kind of frozen prepackaged products,” said Flaherty. “One night, it may be our grilled chicken spears, and in summer, we’re focused on more Mediterranean rather than lighter fare. But seasonally, we will continue to shift the menu.”

“Our appetizers are very shareable; just to have that social aspect,” he added. “That’s been a hit, with people finding it a fun place to gather and try different items that you won’t find at other restaurants. Having some unique offerings is very important to me.”

Clients can expect an eclectic menu along with a friendly staff, said Fischer.

“Our goal is to leave them with a positive experience with the food and drinks and being able to sit down and enjoy a great meal. They can expect a great meal and wine paired with a cocktail of their choice.”

Customer feedback has been overwhelmingly positive so far, said Flaherty. “People are enjoying what they’re getting at the price point we offer,” he said. “It’s important to have the gluten-free items that customers can’t otherwise have.”

“The big vision for Killian and myself is just being able to have a positive impact; that’s probably been the most rewarding aspect for me,” said Fischer. “I try to converse with our guests as much as possible, and I go back and share their comments with Michael.”  

“We pride ourselves on having the best possible ingredients and being able to package it at a good price point,” she added. “We are looking for that broad spectrum of guests, whether it’s a family dinner or wedding anniversary – we have that range on the menu for food and wines.”

Private dining event space is available for rent on the second floor.For information, visit brickandvinerestaurant.com.

Photo caption: Owners Killian and Terry Fischer have switched the menu of their restaurant from Italian to American cuisine. Photo by Brooke Moro Photography.