Adam Brick
Vino Vino | Austin
December 2017
Austin native Adam Brick’s career began early and with momentum. After working at Backstage Steakhouse throughout high school, Brick moved to New York to study at the Culinary Institute of America. Stints at elite New York City restaurants Daniel, Aureole, and Momofuku Ssäm Bar prepared Brick to open a string of restaurants in Washington, D.C., with Rising Stars alum Chef Mike Isabella.
Yearning for a change of pace, he returned home to Austin. There, he struck a partnership with Taylor Hall, chef and owner of Apis Restaurant & Apiary just outside the city limits in Spicewood. As its chef de cuisine, Brick used food to tell a narrative, using fine-dining techniques and locally sourced ingredients. That story unfolded through tastings, as with a full-circle menu of Gloucestershire Old Spots hog that once ate scraps from his kitchen. For his dedication to both good food and good stories, Brick was named to Zagat Austin’s “30 Under 30” in 2015. The following year, Brick and Hall debuted Pizzeria Sorellina on the same Spicewood campus, serving Neapolitan pies with local ingredients.
Brick recently left both restaurants to focus on a solo project. For his first venture, Vino Vino, he’ll take on the wine bar format with a menu reflective of the cuisine of historic wine regions
