Chef Brian Stuart has a lot on his plate these days at Jimmy’s Jazz & Blues Club
Chef Brian Stuart has a lot on his plate these days at Jimmy’s Jazz & Blues Club, creating intimate culinary experiences that pair well with the new club’s soul-stirring musical experiences.
That said, Brian would like to pause for a moment to cordially invite you to stop by Jimmy’s for dinner and a show.
Now orchestrating the culinary experience in the small but mighty kitchen just off the main stage, is Chef Brian, the newly promoted Executive Chef at Jimmy’s.
Meet Chef Brian – Culinary Conductor at Jimmy’s Jazz & Blues Club
Having served as Executive Sous Chef since club’s grand opening in September 2021, Brian says he is excited about creating an innovative, flavor-packed menu that aligns with their thoughtful approach to the art and science of cooking (especially that culinary chemistry!) and his commitment to the “the pursuit of deliciousness.”
Fine dining enthusiasts take note. The chefs are also considering putting a crustacean twist on their ever-popular Salmon Etouffee, a dish that would showcase a North Atlantic delicacy that is loved the world over.
In a job that demands seamlessly serving up mouth-watering dishes to patrons gathered in the breathtaking (circa 1905) concert venue to witness top-tier musical performances from such iconic artists as Herbie Hancock and Wynton Marsalis, “I am continually looking at it from all angles to figure out what works best for us, in terms of behind-the-scenes execution, to ensure that our guests’ experience is perfect from beginning to end.”
He and his team blend southern-influenced styles, techniques and spices; fresh, locally sourced ingredients; and personal connections with area farmers and fishermen; to create their own special version of New Hampshire-inspired cuisine.
“I am sourcing local ingredients and establishing relationships with New Hampshire farms,” says Brian. “Going out and seeing how these super fresh ingredients will make their way to the plate is infectious. It’s incredible.”
His approach to serving dinner guests at Jimmy’s is also personal, seasoned with a dash of “we made this especially for you.” And make no mistake, says Chef Brian, “the driving factor is the flavor.”
He employs multiple techniques to cook everything from their farm-fresh vegetables to their proteins (for example, the locally caught seafood and southern Maine farmer Tom Hasty’s pork) — continually exploring new ideas and asking, “is this something we can do to introduce more flavor to it?”
The dining experience at Jimmy’s Jazz & Blues Club also benefits from synergy between the talented culinary professionals at The Labrie Group’s other restaurants — The Atlantic Grill in Rye, the popular waterfront River House in downtown Portsmouth and now, right next door on Bow Street, Rio Tequila Cantina (aka, Rio), site of the former Poco’s.
To book your next enchanted evening at Jimmy’s, simply:
- Review our stellar lineup of upcoming shows.
- Purchase your tickets through our easy-to-use Ticketmaster box office.
- Arrive two hours before showtime, check out the menu and enjoy some fine food and drink before the main event.
In addition to the ongoing pursuit of musical excellence, the pursuit of deliciousness takes center stage here at one of the nation’s hottest new jazz and blues clubs. Chef Brian, and the entire team, look forward to seeing you soon at Jimmy’s.
Jimmy’s Table
Beef Filet With Foie Gras
Potato puree, fresh seasonal vegetables, Chateaubriand sauce
Salmon Etouffee
Seared salmon, gravy, Jasmine rice, fresh seasonal vegetables, crispy cracklin
Cheese Plate
Local artisan cheese, nuts, fruit, mustard, house preserves, toasted bread
