Fraser Valley restaurateur buys Brickhouse 40, plans big changes |

Fraser Valley restaurateur buys Brickhouse 40, plans big changes

Brickhouse 40's new owner Tim Hubbard (right) poses with Vertical Bistro Manager Sam Gordon (center) and chef Ryan Singleton (left) in Granby.
Lance Maggart / Sky-Hi News

Brickhouse 40 has a new owner, and he’s already begun the process of making some major changes.

The well-known Granby eatery was purchased in late April by local restaurateur Tim Hubbard, owner of Rudi’s Deli and Vertical Bistro & Tap Room. Hubbard purchased Brickhouse 40 from its longtime owner, Deno Kaplanis, and hopes to reopen the renovated restaurant by Memorial Day.

“A lot of folks are moving down valley,” Hubbard explained. “We wanted another full service restaurant. We wanted a great location and we wanted a great building. We really loved the building and we’re really excited about brining our style of managing restaurants to Granby.”

Hubbard said he is keeping the iconic Brickhouse 40 name and branding but plans to change the menu and restaurant’s atmosphere. Workers are in the midst of renovating the building, which will soon be separated into two distinct areas: a tavern style bar area and a bistro style restaurant area. Each section will feature its own unique menu items.

“Good food and good service. That is the formula.”Tim Hubbard

Overall the new Brickhouse 40 will feature a chef-driven seasonal menu with menu changes roughly three times per year. Chef Ryan Singleton, who helped open Vertical Bistro with Hubbard several years ago and has served as that restaurant’s head chef since, will be taking the reins of the kitchen at Brickhouse 40.

“People will know what they are getting in terms of consistency and food quality (with Singleton),” Hubbard said.

The bistro section of Brickhouse 40 will feature six menu items with classic favorites such as New York strip steaks, scallops, pork chops and vegetarian options. Patrons can also expect seasonal ravioli offerings and a tailored wine menu featuring a wide variety of wines from Italy, France, California and Oregon, including higher end wines.

The tavern portion will focus more on classic bar food and scratch made pizzas with house made dough and sauces. Soups and sandwiches will be on the menu along with chicken wings, coconut shrimp and craft cocktails. The cocktail menu will also feature changes and new additions coinciding with the overall seasonal menu change.

Hubbard said he is swapping out Brickhouse 40’s previous five beer tap system for a new eight beer tap season and traditional domestic beers will be offered by the bottle.

Other renovation work on the property includes removal of the demo kitchen that previously occupied the space between the bar area and dining room area, entirely new flooring and furniture as well as extensive changes in décor while maintaining much of the brick and wooden feature architecture that helps give Brickhouse 40 its unique feel. New 10-foot long social tables will be added as well as several new big screen TVs.

While the renovation work on Brickhouse 40 is ongoing Hubbard and his team, including Singleton and Vertical Bistro’s Manager Sam Gordon, are working to prepare for opening day. They are currently in the midst of a hiring push, including a search for a general manager for Brickhouse 40, and said prospective workers can stop by the facility in person to drop off a resume.

Overall Hubbard said he has received a lot of positive feedback already from local citizens who are excited about his new acquisition and what is in store for Brickhouse 40.

“Good food and good service,” Hubbard said. “That is the formula.”

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