Bradley’s Fine Diner

Specialties

Chef Bradley Ogden, the James Beard award-​winning chef who helped pioneer the farm-​to-​table movement in fine American dining, plans to re-​invent the American diner. His new restaurant is called Bradley’s Fine Diner or BFD, and the chef is dedicated to bringing his signature approach to cooking in a more casual, affordable atmosphere. The result is a cutting-​edge comfort food restaurant serving familiar dishes done in very unfamiliar ways.

The word «diner» might not conjure up visions of Bradley’s past endeavors, but Ogden, working with his son Chef Bryan Ogden, has fashioned a menu that combines his forty years of classical cooking techniques to create exciting new dishes. «For me, this is not about fine dining anymore, it’s about approachable dining,» explained Ogden, «It is about making great American food that is different and delicious. In the past, my food has mostly been done in upscale settings. Now we want to do it for a broader audience, and we want to do it in a way that is inventive, affordable and comfortable.»

True to the «diner» experience, the restaurant will serve lunch and dinner as well as brunch on weekends. Patrons can get everything from a spectacular burger, to a daily Chalk Board Special. After their meal, customers can have an old fashioned apple turnover, or Bradley’s famous butterscotch pudding. On Sunday evenings BFD will offer a family-​style dinners. The daily Happy Hour offers delicious small bite plates with selected wines, cocktails and gen

History

Established in 2014.

BFD is a new concept and project from Ogden’s company, Bradley Ogden Hospitality (BOH). The company was started in 2012 by Chef Ogden, his son Chef Bryan Ogden and operations specialist Tony Angotti. It is a multi-​purpose operations and consulting company composed of three divisions: Restaurant Development, Consulting and Design. «The great thing about BOH is the sense of family it provides,» said Ogden. «My son understands the organic side, and we share a similar philosophy, but the nuances are different. It forces us to listen to one another.“The BFD philosophy is to refine American heritage dishes while blending in other cultural flavors. So he might present Huckleberry Glazed Pork Belly with grits. His Dungeness Crab Cakes are served with a fennel, arugula and blood orange salad. The mix of cooking styles and cultural flavors is seen in Bone Marrow Toast with pickled grape salsa verde, Sweet Potato Gnocchis, a Wild King Salmon Gravlox with organic pineapple, vodka, chili and grille

Meet the Business Owner

Bryan O.

Business Owner

Chef Bryan Ogden is regarded as one of the nation’s top young chefs. A graduate of the Culinary Institute of America in Hyde Park, New York, he has worked with celebrated chefs; Charlie Trotter, Michael Mina, Alice Waters and Michael Richard. Along with his father, he opened Bradley Ogden at Caesar’s Palace where the pair won a Michelin Star as well as Four Stars from Mobil and he doubled as Wine Director. In 2008, Byran Ogden opened the acclaimed Apple Restaurant and Lounge in West Hollywood, California, then moved on to partner with Bart Mahoney to create Munch Bar in 2010. When not in the kitchen, Ogden looks after his winery in Paso Robles, Pharoahmoans.